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Cranberry and Sweet Potato Pie

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Freshly baked pumpkin pie with pecans, cranberries and a carmel sauce; Shutterstock ID 17030218; PO: TODAY.com; Other: Mike Smith
Freshly baked pumpkin pie with pecans, cranberries and a carmel sauce; Shutterstock ID 17030218; PO: TODAY.com; Other: Mike SmithDavid P. Smith / Shutterstock / David P. Smith
RATE THIS RECIPE
(12)

Ingredients

  • 1 pound sweet potatoes
  • 4 ounces butter
  • 1/3 cup light brown sugar
  • 1/2 cup canned cranberry sauce
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon vanilla extract
  • 1 pie crust (store-bought)
  • whipped cream
  • Chef notes

    Store-bought cranberry sauce adds sweetness to sweet potato pie. 

    Preparation

    1. Combine the warm sweet potatoes, butter, sugar and cranberry sauce in a bowl with an electric hand mixer.  Season with a pinch of salt.  Add the eggs and combine quickly to avoid curdling.
    2. Fold in remaining ingredients and scoop into a pie crust. Bake at 350 F. for 1 hour, or until the center is fully cooked.  Allow to cool for 30 minutes before slicing and serving. Serve with whipped cream.