Ingredients
8
8 servings
- •3 large sweet potatoes, peeled and diced
- •0.5 orange, peel cut into thin strips
- •1 pastry for a 9-inch pie crust
- •2 eggs
- •1 tablespoon pineapple juice
- •1 tablespoon salted butter, melted
- •1 teaspoon vanilla extract
- •1 tablespoon all-purpose flour
- •1.5 teaspoons ground cinnamon
- •0.5 teaspoon ground nutmeg
- •0.5 teaspoon ground ginger
- •1 pinch ground cloves
- •1 pinch salt
- •1 cup white sugar
- •1 cup heavy whipping cream
Instructions
- Place sweet potatoes and orange peel into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain well and let cool. Discard orange peel.
- Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
- Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended. Add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sugar until dissolved. Blend in heavy cream using a whisk.
- Pour sweet potato mixture into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Place on a cloth on a table or window sill to cool down.
Nutritional Facts
Per 8 servings
- Calories: 500
- Carbohydrate: 72g
- Fat: 21g
- Fiber: 6g
- Protein: 6g
- Sugar: 33g
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