Similar to pumpkin, sweet potato flesh has a meaty texture that produces a dense, creamy pie filling when pureed. In addition to their sweet, honey-like taste, sweet potatoes are also rich in nutrients including iron, potassium, beta-carotene and vitamins A and C. This recipe yields one 9-inch sweet potato pie, or roughly 6 to 8 servings. To distinguish this dessert from pumpkin pie, spices are often limited to cinnamon and nutmeg.
Preheat the oven to 400 degrees F.
Place the sweet potatoes on a large baking sheet and pierce with a knife several times. Bake in the preheated oven for about 1 hour, or until tender. Remove from the oven and set aside until cool enough to handle.
Scoop the flesh from the sweet potatoes and place in a food processor or blender. Process on medium speed until a smooth consistency is achieved.
Add the granulated sugar, brown sugar, eggs and egg yolk to the food processor or blender with the sweet potato puree. Process on medium speed until well combined and smooth.
Add the half-and-half, vanilla extract, lemon juice, ground cinnamon, ground nutmeg and salt to the sweet potato mixture. Process again until smooth.
Pour the filling into the prepared pie crust, place on the center oven rack, and bake for 30 minutes. Turn the pie 180 degrees to promote even cooking, and bake another 15 to 20 minutes, or until the center is set and the edges have risen slightly.
Remove from the oven, and transfer the sweet potato pie to a wire rack. Allow the pie to cool to room temperature, and then serve with whipped cream, or chill in the refrigerator for at least an hour and serve cold.