Rexford’s Sweet Potato Pie
Classic Southern-style sweet potato pie brightened with peach brandy, lemon, vanilla, and freshly ground nutmeg.
Ingredients
- ¼ cup butter (softened)
- ½ cup sugar
- 2 cups cooked, mashed sweet potatoes (microwave in skins if desired)
- 3 eggs
- ¼ cup peach brandy (warmed (do not boil))
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon freshly ground nutmeg
- 1 vanilla wafer pie shell (or crust of choice)
Instructions
- Preheat oven to 375°F. Cream butter and sugar in a mixing bowl, beating well. Add potatoes; beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition.
- Place brandy in a small pan; heat just until warm (do not boil). Add brandy, lemon zest, lemon juice, vanilla, and nutmeg to sweet potato mixture; stir until well blended.
- Pour mixture into pastry shell. Bake for 30–40 minutes, or until a cold knife inserted in the center of pie comes out clean.
Notes
The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.
