Sweet Potato Pie

Made with Oatman Farms ROC® Madagascar Bourbon Pure Vanilla Extract & ROC® White Sonora Wheat.

Ingredients

• 2 cups sweet potatoes (2 large or 3 medium)
• 2 eggs
• ½ cup brown sugar
• 2 tbsp maple syrup
• ½ cup half and half
• 1 tsp Madagascar Bourbon Pure Vanilla Extract
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp clove
• 1 tsp cinnamon
• ¼ tsp salt

Prep Work

1. Roast the sweet potatoes: Place 2 large or 3 medium sweet potatoes in an open pan (to catch the sugars as they release instead of dripping into the oven).
2. Roast at 400°F for 45–60 minutes. Use a knife to test when they are done—they will be super soft. You want all the sugars to release and begin caramelizing for a rich flavor.
3. Take them out and let them cool.
4. Peel the sweet potatoes before using.

Process

1. Measure out 2 cups of the roasted sweet potato.
2. Pour all ingredients into a Vitamix (or blender) and blend to a creamy consistency. Don't overblend—just until it's smooth.
3. Pour the filling into your blind-baked pie crust. See our Fresh-Milled Flour (or Whole Wheat) Sourdough Pie Crust Recipe Here.
4. Bake at 350°F for 45 minutes.
5. If needed, use aluminum foil to wrap the pie crust edge to prevent burning.
6. Take it out of the oven and cool. We suggest wrapping in plastic wrap and refrigerating overnight—24 hours before serving—to allow the flavors to combine.
7. Use our Madagascar Bourbon Pure Vanilla Extract to whip a pint of heavy cream, 3–4 tbsp of maple syrup, and 1 tbsp of vanilla to make whip cream to serve it with.