“This recipe comes from Martha - so delicious as always -”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Pierce potatoes several times with the tines of a fork. Roast until teneder when pierced with the tip of a paring knife, about 1 hour. Set aside to cool slightly.
  2. When cool enough to handle, peel, discarding skins, and place flesh in a medium bowl. Mash well; set aside to cool.
  3. In a medium bowl, whisk eggs, sugar lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in cream.
  4. Add egg mixrture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter and pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted in the center, 45-50 minutes. Cool completely before slicing. Serve topped with whipped cream.

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