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Sweetpotato Peanut Butter Pie

Developed exclusively for NCSPC by Season 1 Masterchef winner and cookbook author Whitney Miller

Recipe

Servings 10
Calories 828 kcal

Ingredients
  

Crust:

  • Unsalted butter for greasing baking dish
  • 24 cream-filled chocolate sandwich cookies
  • 4 tbsp 1/2 stick unsalted butter, melted

Filling:

  • 2/3 cup unsalted butter
  • 2 large eggs
  • 1 cup cooked and pureed sweetpotato*
  • 2/3 cup peanut butter
  • 2 tbsp pure vanilla extract
  • 1/8 tsp ground cinnamon
  • 2 cups packed light brown sugar
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ tsp baking soda

Whipped Cream:

  • 1 ½ cups heavy cream cold
  • 3 ½ tbsp confectioner’s sugar

Garnish:

  • 1/4 cup chopped toasted peanuts

Instructions
 

  • Preheat oven to 350F. Grease a 9.5-inch glass pie dish with butter.
  • For the crust, add the cream filled chocolate cookies in a food processor and process into a fine crumb. Add the melted butter and pulse until combined.
  • Transfer the cookie mixture to the greased pie dish and press to cover the bottom and up the sides of the dish. Set aside.
  • For the filling, in a small microwaveable bowl, melt the butter. Allow to cool slightly. Add the eggs, sweetpotato puree, peanut butter, vanilla, and cinnamon into a medium bowl. Mix until combined. Add the light brown sugar and melted butter. Mix until smooth.
  • Sift together the flour, baking powder, salt, and baking soda in a medium bowl.
  • Add the flour mixture and mix well.
  • Spoon the batter on top of the cookie crust and spread evenly.
  • Bake the pie in the middle rack of the oven for 30 minutes. Place a piece of parchment paper on top of the pie to prevent from over browning. Bake for an additional 30 minutes to 35 minutes. A toothpick will reveal moist crumbs and slightly gooey center. Allow to cool completely.
  • For the whipped cream, pour the cream in a chilled bowl. With an electric handheld mixer, mix on medium-high speed until soft peaks form. Add the sugar and beat on low until combined. Chill the whipped cream until ready to use.
  • Spoon the whipped cream on top of the pie and spread with the back of a spoon. Sprinkle chopped peanuts over the top.

Notes

*Recipe tested using Oreos.
*1 medium sweetpotato baked or microwaved, skin removed and pulp pureed, equals about 1 cup
Nutrition Facts
Sweetpotato Peanut Butter Pie
Serving Size
 
1
Amount per Serving
Calories
828
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
16
g
Cholesterol
 
118
mg
39
%
Sodium
 
548
mg
24
%
Potassium
 
378
mg
11
%
Carbohydrates
 
94
g
31
%
Fiber
 
3
g
13
%
Sugar
 
61
g
68
%
Protein
 
12
g
24
%
Vitamin A
 
2978
IU
60
%
Vitamin C
 
1
mg
1
%
Calcium
 
120
mg
12
%
Iron
 
6
mg
33
%
Net Carbohydrates
 
91
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 828kcalCarbohydrates: 94gProtein: 12gFat: 47gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 118mgSodium: 548mgPotassium: 378mgFiber: 3gSugar: 61gVitamin A: 2978IUVitamin C: 1mgCalcium: 120mgIron: 6mgNet Carbohydrates: 91g