Roasted Sweet Potato Pie
Makes one 9" pie
1/2 lb sweet potatoes - 2 medium large)
1 refrigerated pie crust, softened (or make your own)
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whipping cream
1 tsp vanilla)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1. Heat oven to 400 and line a cookie sheet with foil. Place the sweet potatoes on cookie sheet. Roast
1 hour or until tender. Cut the potatoes in half. Scoop the pulp out into a medium bowl; discard the
skins. Reduce temperature to 350.
2. Place pie crut in 9-inch deep dish pie plate as directed on box for One-crust filled pie. Beat sweet
potatoe pulp with electric mixer on medium speed unmtil creamy. Add remaining ingredients. Beat 1
minute or until well blended. Pour filling into crust-lined plate.
3. Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on
cooling rack, about 4 hours. Store in refrigerator.