Make

Tip

If you know you'll be pinched for time, make ahead and freeze.

Sweet Potato Pie

The Beekman 1802 Heirloom Cookbook

This dessert screams fall. A simple, wonderful and classic holiday pie from posh farmers The Beekman Boys.

makes 1 pie

basic pie dough (can be store bought to save time)

1 cup packed light brown sugar

2 tablespoons all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon grated nutmeg

¼ teaspoon salt

½ cup milk

½ cup sour cream

3 large eggs

1 large egg yolk

1 teaspoon pure vanilla extract

2 cups pureed cooked sweet potatoes (from about 1-4 pounds)

3 tablespoons unsalted butter

1. On a lightly floured work surface, roll out the dough to a 12-inch round. Roll the dough around the rolling pin, and then fit it into a 9-inch deep-dish pie plate without stretching it. Press the dough into the bottom and sides of the pan. With a pair of scissors or a paring knife, trim the edges of the dough to form a 1-inch overhang. Fold the overhang over to form a high edge, and with your fingers, crimp the dough all around. Refrigerate.

2. Preheat the oven to 350°F. In a large bowl, whisk together the brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in the milk, sour cream, whole eggs, egg yolk, and vanilla. Whisk in the mashed sweet potatoes.

3. In a small saucepan, melt the butter over medium heat. Cook until the butter foams; then continue cooking until the foam subsides and the butter turns a rich brown. Immediately pour the browned butter into the sweet potato mixture and whisk until incorporated.

4. Place the pie plate on a rimmed baking sheet and pour the mixture into it. Bake for 1 hour, or until the pie is set with a slightly wobbly center. Cool on a rack. Serve at room temperature or chilled.

5. Variation: Swap in 2 cups of pureed pumpkin, butternut, or kabocha squash for the sweet potato. Add the grated zest of 1 orange to the puree along with 1/2 teaspoon ground cardamom.

From The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge, Josh Kilmer-Purcell and Sandy Gluck.

Also on Goop
recipes
Lentil & Sweet Potato Salad

This savory, satisfying salad offers an earthy balance to the start of any meal. It’s also great served as a side dish or light lunch.

Read More
recipes
Grilled Homemade Flatbreads

I thought a chewy, flavored flatbread would go fantastically with this meal. I made them with six different toppings and they were all amazing, but you can tailor them to your t astes. The lesson with this dish is that you can do whatever you want. Note: The dough recipe comes...

Read More
recipes
Perfectly Cooked Quinoa

The paper towel to catch the moisture is key here.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.