Sweet Potato Pie
Appears in Cook's Country October/November 2013, America's Test Kitchen TV
Pies with heavy, grainy, cloying fillings were not our idea of holiday dessert. To do this pie justice, we needed time...and lots of tubers.
WHY THIS RECIPE WORKS
To streamline this holiday dessert, we start by “baking” whole sweet potatoes in the microwave. A food processor makes quick work of pureeing the flesh and lends a silky-smooth texture. Sour cream adds subtle tang while smoothing out the cu...