Sour Cream - Sweet Potato Pie

[Draggingtree]

1 cup light-brown sugar

 

2 tablespoons all-purpose flour

 

¹⁄2 teaspoon ground cinnamon

 

¼ teaspoon grated nutmeg

 

¼ teaspoon salt

 

¹⁄2 cup milk

 

¹⁄2 cup sour cream

 

3 large eggs

 

1 large egg yolk

 

1 teaspoon pure vanilla extract

 

2 cups (from about 1¹⁄2 pounds) puréed cooked sweet potatoes

 

1 (9-inch) unbaked pie crust

 

Instructions: Preheat oven to 350 degrees. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter. Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.

 

Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but center is still slightly wobbly, 50 to 60 minutes. Transfer to a wire rack to cool.