Sweet Potato Pie
Makes 1 (9-inch) deep-dish pie
  • Crust:
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into ½-inch pieces
  • 6 tablespoons cold water
  • Filling:
  • 3 cups mashed cooked sweet potato
  • ½ (8-ounce) package cream cheese, softened
  • 1½ cups sugar
  • ¼ cup half-and-half
  • 6 tablespoons unsalted butter, melted
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Garnish: sweetened whipped cream, ground nutmeg
  1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, and pulse until mixture is crumbly, about 30 seconds. With processor running, add 6 tablespoons cold water in slow, steady stream until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap with plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
  2. Preheat oven to 350°.
  3. On a lightly floured surface, roll dough to ¼-inch thickness. Press into bottom and up sides of a 9-inch deep-dish pie plate. Fold edges under, and crimp as desired. Freeze for 10 minutes.
  4. For filling: In the bowl of a stand mixer fitted with the paddle attachment, beat sweet potato and cream cheese at high speed until smooth, about 1 minute. Add sugar and half-and-half; beat for 5 minutes, stopping to scrape sides of bowl. Beat in melted butter, eggs, vanilla, cinnamon, and nutmeg until combined. Pour into prepared crust. Cover edges with foil.
  5. Bake on lowest oven rack until filling is set around edges and center jiggles slightly when gently shaken, about 1 hour. Let cool completely on a wire rack. Garnish with whipped cream and nutmeg, if desired. Refrigerate in an airtight container for up to 2 days.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/sweet-potato-pie-recipe/