Sweet Potato, Cranberry & Chestnut Pie Recipe
This twist on a holiday classic features an irresistible cranberry plum relish and savory chestnuts combined with the season’s nicest spices.
Chris Loves Julia | chrislovesjulia.com
Prep Time: 10 min.
Cook Time: 1 hr. 5 min.
Total Time: 1 hr. 15 min.
1 15-oz. can sweet potato purée
2 tbsp melted butter
1/2 cup dark brown sugar
1/4 cup evaporated milk
1 tsp Boyajian Vanilla Extract*
1/4 tsp World Market® Organic Ground Cardamom
1/2 tsp World Market® Ground Cinnamon
1 pinch World Market® Ground Nutmeg
1/2 cup apple sauce
1/4 cup Cranberry Plum Relish
1 pack sous vide chestnuts
1 pie crust
1. In a food processor, combine the chestnuts, apple sauce and sweet potato purée. Purée for 1 to 2 minutes until smooth and uniform.
2. Transfer the mix into a large mixing bowl and add all the remaining ingredients (except the pie crust, of course). Whisk together until smooth.
3. Form pie crust to the bottom of your pie pan. Pour in the filling, and apply a pie crust shield to protect the crust. Bake at 350° F for 45 to 50 minutes, until set. Remove and set at room temperature to cool.
4. Using leftover pie crust pieces and pie cutouts, cut and bake desired decorative shapes at 350° F for 15 minutes. Place on top of pie before serving.