Pumpkin Spice Latte Sweet Potato Pie
2 hrs 45 min8
A spiced sweet potato pie with warm pumpkin spice flavors—roasted potatoes blended smooth with cream and eggs, strained for silky texture, baked in a pie crust.
| prepPreheat oven to 400°F / 200°C | |||||||
| 600 g sweet potatoes (2 to 3 medium) | Roast sweet potatoes 400°F / 200°C, 1 hr | Cool, peel & discard skin | Beat potato smooth, add sugar | Beat in eggs, cream & spices until smooth | Strain through sieve into pie crust | Bake 350°F / 175°C, 40–45 min until set | Cool on rack 1 hr, serve or chill |
| 150 g dark brown sugar | |||||||
| 2 large eggs | |||||||
| 180 ml heavy cream | |||||||
| 1 teaspoon ground cinnamon | |||||||
| 1/2 teaspoon freshly grated nutmeg | |||||||
| 1/8 teaspoon ground cloves | |||||||
| 1/8 teaspoon ground allspice | |||||||
| 1/4 teaspoon ground cardamom | |||||||
| 1/4 teaspoon grains of paradise, ground | |||||||
| 1/4 teaspoon kosher salt | |||||||
| 1 (9-inch) premade pie crust (fully baked and cooled) | |||||||
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