Sweet Potato Pie
Matt Horn, owner of the acclaimed Horn Barbecue in Oakland, California, and a member of the Williams Sonoma 2023 Chefs' Collective, is a big fan of sweet potato pie. “It kind of rolls off the tongue, doesn’t it?” he says. Once you try this warm spiced beauty, ordinary pumpkin pie will be forever put aside. The chef loves this pie topped with candied pecans or a fluffy scoop of maple-sweetened whipped cream. And it’s his dessert of choice for a Friendsgiving potluck on Thanksgiving Day.
Ingredients:
- 1 (9-inch) (23-cm) unbaked piecrust (store-bought or homemade)
- 2 cups (12 3/4 oz./400 g) mashed sweet potatoes (about 2 medium)
- 1 cup (8 fl. oz./240 ml) milk, at room temperature
- 1 cup (6 1/2 oz./200 g) sugar
- 1/4 cup (2 fl. oz./60 ml) melted butter
- 2 eggs, at room temperature
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. sea salt
- 1/8 tsp. ground nutmeg
Directions:
Preheat an oven to 350°F (177°C).
Fit the piecrust into a 9-inch (23-cm) pie dish.
In a large bowl, using an electric mixer, beat together the sweet potatoes, milk, sugar, melted butter, eggs, vanilla, cinnamon, ginger, salt and nutmeg until very smooth, stopping to scrape down the sides of the bowl with a spatula several times. Transfer the filling to the piecrust.
Bake until a knife inserted into the center of the pie comes out clean, 35 to 40 minutes.
Transfer the pie to a wire rack and let cool to room temperature before serving. Serves 8.
Adapted from Horn Barbecue by Matt Horn (Harvard Common Press, 2022)
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