Desserts
Sweet Potato Chess Pie
Add a new favorite dessert to your rotation with this spin on the classic pie.
Ingredients
Instructions
Preheat oven to 400°. Let Pie Dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze until firm, about 15 minutes. Top dough with parchment paper, letting ends extend over edges of plate. Add pie weights. Bake for 20 minutes. Carefully remove paper and weights. Bake until bottom of crust is dry and set, 3 to 5 minutes more. Let cool on a wire rack for 20 minutes. Reduce oven temperature to 350°. Place eggs, granulated sugar, brown sugar, sweet potato, melted butter, flour, and cornmeal in a large bowl; beat with a mixer at medium speed until almost smooth. Stir in buttermilk, orange zest and juice, vanilla, and salt. Pour into prepared crust. Bake until set, 40 to 45 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Let cool completely. Refrigerate until chilled. Dust with confectioners’ sugar before serving.