Ingredients
- 2 medium sweet potatoes (about 1 pound)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 package (14 ounces) refrigerated pie crusts
- Whipped cream for topping (optional)
Equipment Needed
- Oven
- Baking pan
- Mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Round cookie cutter or a glass
- Pie weights or dried beans (for blind baking)
Step-by-Step Instructions
First, preheat your oven to 400°F (200°C). Begin by washing and peeling the sweet potatoes. Cut them into cubes and boil them in a pot of salted water until they’re tender, which usually takes about 15-20 minutes. I love the smell of sweet potatoes cooking; it’s such a warm and inviting aroma. Once they’re cooked, drain them well and allow them to cool for a few minutes before transferring them to a mixing bowl. Using a hand mixer or whisk, mash the potatoes until smooth. You want a creamy texture that will become the filling for your pies. (See the next page below to continue steps…)