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Sweet Potato Pie



POTATO PIE
Boston Beanery Restaurant Recipe

Makes 6 Servings

Crust:
vegetable cooking spray
2 cups graham cracker crumbs
2 teaspoons ground cinnamon
1 large egg white

Filling:
4 baked medium sweet potatoes
6 large egg whites
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
2 tablespoons pure vanilla extract
5 tablespoons pure maple syrup
1 tablespoon honey
6 ounces cream cheese
1/4 cup freshly squeezed orange juice

Preheat the oven to 350°F.  Scrub and dry the sweet potatoes.  Prick the surface of each potato 4 times with the tines of a fork.   Place the potatoes onto the center rack of the oven and bake for about 1 hour or until tender.  Let cool.

Spray a 10 inch round pie pan 3 times with cooking spray to coat.  Put all the remaining ingredients for the crust in the bowl of a food processor or blender.  Pulse to mix thoroughly.  Transfer the mixture to the prepared pan and press down firmly, spreading the crumb crust until it covers the bottom evenly.

Peel sweet potatoes, then put the min a large mixing bowl and mash them with a fork.  Transfer the potatoes to a blender and add all the remaining filling ingredients.  Whip until the mixture is smooth and frothy, scraping down the sides as necessary so all the ingredients are blended.  Pour the filling into the crust.

Bake for 30-45 minutes, until the center of the pie is firm and not sticky to the touch.  Transfer the pan to a rack and allow the pie to cool for 30 minutes, then refrigerate for 1 hour.