Bake at 425☏ until golden brown and a wooden pick inserted in center comes out clean, 25 to 28 minutes. Pour batter into remaining melted browned butter in hot skillet. Make a well in center of cornmeal mixture, and add buttermilk mixture, stirring until just combined. In a separate bowl, whisk together buttermilk, eggs, and the 6 tablespoons of melted browned butter. Remove skillet from oven, and carefully pour 6 tablespoons of the melted browned butter into a small heatproof bowl, reserving remaining browned butter in skillet. Meanwhile, whisk together cornmeal, flour, baking powder, kosher salt, and granulated sugar in large bowl. Place unsalted butter in a 10-inch cast-iron skillet, and place in oven until butter is browned, about 8 minutes. Line a baking sheet with parchment paper or aluminum foil. For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt and spices. Whereas the mag calls for UNsalted butter with no added salt. Preheat the oven to 425☏ and set an oven rack in the middle position. Why is this recipe totally different from Hutcherson Family Sweet Potato Pie in the Taste of Home magazine Nov 2020? The website version is way sweeter, spicy, and vanilla than the magazine. (Cover the edge of the pie with foil if it starts to get too dark.) Let cool for before serving. Bake the pie for 20 minutes reduce the temperature to 375˚F and continue baking until the filling starts to brown slightly around the edges, about 40 minutes more.Mix in the egg until fully incorporated and pour the filling into the pie shell. Taste the pie filling to see if you want a little extra sugar or maybe a dash more of cinnamon or nutmeg. Mix in the sugar, vanilla, cinnamon, salt, and nutmeg. Add the butter and whip the potatoes until smooth and the butter has melted and is fully incorporated. Bake at 350☏ (175☌) for 50 to 60 minutes, depending on your oven. Blind bake 10 minutes, then remove parchment and weights.
Measure the potato puree to equal 1 ½ cups. Add half to an 8 pan, and set aside the remaining for the topping. Line crust with parchment paper and fill with dried beans or pie weights. Scrape the potato flesh into a bowl, and mash it with a potato masher or a sturdy fork until smooth. Pour the mixture into an unbaked pie crust. Cut the cooked sweet potatoes open, and cool completely. Add the beaten eggs only after you are done tasting the mixture. Meanwhile, put the peeled potatoes in the bowl of a stand mixer fitted with a whisk attachment (or a large bowl if using a hand mixer). Add seasonings, and adjust to suit your taste. (A knife or fork should easily pierce the potatoes with little to no resistance.) Let cool slightly and remove the skins. Bring to a boil, reduce to a simmer, and cook with the lid slightly ajar until tender, 45 minutes to 1 hour.
Place the sweet potatoes in a large pot and cover with water.
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