Pumpkin Spice Latte Sweet Potato Pie

By Penny McCord Jewell · altonbrown.com

2 hrs 45 min

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
21 oz / 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
3/4 cup / 150 g dark brown sugar
2 large eggs
3/4 cup / 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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