3 large sweet potatoes (yielding 1¾ cup puree, cooled)
3 large eggs
½ cup sugar
½ cup half & half
1 Tbsp. fresh lemon juice
2 tsp. vanilla
1 tsp. salt
¼ tsp. all spice
Graham cracker crust
Instructions
Sweet Potato Puree
Peel and cut 3 large sweet potatoes into chunks.
In a large sauce pan, cover potatoes with water and bring to a boil. Cook until tender when pierced with a fork, about 15 to 20 minutes.
Drain and puree in a food processor.
Pie
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs and sugar until combined. Add sweet potato puree, half and half, lemon juice, vanilla, salt and allspice; whisk until completely smooth.
Pour filling into crust, smooth top with a spatula.
Place pie on baking sheet and bake until filling is set, about 40 to 50 minutes.
Cool completely before serving.
Recipe by Kuhn Orchards at https://kuhnorchards.com/sweet-potato-pie/