Anne Burrell’s Maple Pumpkin & Sweet Potato Pie
The cohost of Food Network’s Worst Cooks in America puts her spin on a holiday classic
1 medium sweet potato
1 (15-oz.) can pumpkin puree
¾ cup heavy cream
¼ cup packed light or dark brown sugar
2 large eggs
¼ cup pure maple syrup
½ tsp. cinnamon Pinch nutmeg Pinch allspice
1 tsp. vanilla extract
1 9-in. store-bought refrigerated pie dough
1. Preheat the oven to 375˚. Roast the sweet potato on a baking sheet lined with foil for 40 to 45 minutes. Once cool enough to handle, peel and puree the roasted potato in a food processor.
2. In a large bowl, combine the potato puree, pumpkin puree, cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice and vanilla, and mix well to combine.
3. Place the pie dough into a 9-in. pie tin. Transfer the sweet potato mixture to the crust and bake for 35 to 40 minutes or until the filling is set. Let cool for 2 hours before serving.
Makes: One 9-in. pie
Prep time: 15 minutes
Cook time: 1 hour 20 minutes