#Repost @handletheheat (@get_repost)
RECIPE BELOW! We’re partnering with @chobani to create this Brown Butter Sweet Potato Pie that's perfect for Thanksgiving! Made with fresh sweet potato puree, nutty brown butter, and creamy @chobani Plain Whole Milk Greek Yogurt, this is such a crowd pleaser!
Brown Butter Sweet Potato Pie
Note: You can also make this with a graham cracker crust to save time! Just combine 2 cups graham cracker crumbs with 6 tablespoons of melted butter. Press into the pie pan and bake at 350°F for about 10 minutes.
4 tablespoons (57 grams) unsalted butter
2 cups (545 grams) sweet potato purée
¼ cup (50 grams) granulated sugar
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon fine salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
½ cup heavy cream
½ cup Chobani Plain Whole Milk Greek Yogurt
1 9-inch unbaked pie shell (“best ever pie crust” recipe on handletheheat.com)
Chobani Vanilla Greek Yogurt
In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat. Let cool until just warm.
In a large mixing bowl, combine all of the filling ingredients except the brown butter. Once smooth, slowly pour the butter into the mixture, stirring until it’s completely combined. Pour the mixture into the pie shell.
TIP: To avoid a soggy pie crust, blind bake the pie shell for 20 minutes at 350°F before filling.
Bake on a rimmed baking sheet at 350°F for about 50 minutes, or until the pie is set. If the edges start to brown too much, gently wrap with foil or a pie shield.
Cool on a wire rack for at least 2 hours before serving. Top with vanilla Greek Yogurt before serving. Store in the fridge for up to 2 days.
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