"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 custard even more, and supplementing whole eggs with two… read more..."
INGREDIENTS
•
1 (9-inch) single-crust pie dough
•
1 1/4 cups packed (8 3/4 ounces) light brown sugar