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2 3/4 lb. Sweet potato puree
1 ¼ cups sugar
1/3 cup lite brown sugar
¼ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
5 eggs
1 cup chocolate chips

Blend sweet potatoes with sugars, add cinnamon, nutmeg and salt. Fold in eggs and chocolate chips. Roll pie dough to hang over the edges of a 9” spring form pan. Add filling (should be between ½ to 2/3 full).  Roll extra dough down to filling level, crimp. Bake at 300 for 1 hour. Allow pie to cool 3 hours before cutting.

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