Zesty and vibrant, this sweet potato pie recipe is a game-changer for your dessert table. Combining the earthy sweetness of sweet potatoes with a buttery, flaky crust, it’s a dessert that sings with flavor and texture. Perfect for holidays or any day you need a little comfort.
Why This Recipe Works
- The combination of roasted sweet potatoes brings out a deeper, caramelized flavor that canned puree can’t match.
- A blend of spices including cinnamon, nutmeg, and ginger adds warmth and complexity to the filling.
- Using a homemade crust ensures a buttery, flaky base that complements the creamy filling perfectly.
- Blind baking the crust before adding the filling prevents a soggy bottom, ensuring every slice is perfect.
Ingredients
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, roasted and peeled)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 unbaked 9-inch pie crust
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. While the oven heats, roll out your pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a little overhang, and crimp as desired. Chill the crust in the fridge while you prepare the filling.
Make the Filling
In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and ginger. Use an electric mixer or whisk to blend until smooth and well combined. The mixture should be pourable but thick.
Blind Bake the Crust
Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. This step ensures your crust won’t get soggy.
Fill and Bake
Pour the sweet potato filling into the pre-baked crust. Smooth the top with a spatula. Bake at 350°F for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Cool and Serve
Allow the pie to cool completely on a wire rack, about 2 hours. This patience-testing step ensures the filling sets properly for clean slices. Serve at room temperature or chilled, with whipped cream if desired.
Tips and Tricks
For an extra smooth filling, pass the mashed sweet potatoes through a fine mesh sieve before mixing. To enhance the flavor, consider roasting the sweet potatoes with a tablespoon of brown sugar before mashing. If you’re short on time, a store-bought crust can work, but for the best texture, homemade is the way to go. For a decorative touch, brush the crimped edges of the crust with an egg wash before baking for a golden shine.
Recipe Variations
- Add a streusel topping made from flour, brown sugar, and butter for a crunchy contrast.
- Incorporate a layer of pecans mixed with maple syrup at the bottom of the crust before adding the filling for a pecan pie twist.
- Swap out the traditional spices for pumpkin pie spice for a different flavor profile.
- For a dairy-free version, use coconut milk and vegan butter substitutes.
Frequently Asked Questions
Can I use canned sweet potato puree?
While you can use canned puree for convenience, roasting your own sweet potatoes will give the pie a richer, more complex flavor. If you do opt for canned, make sure it’s pure sweet potato without added sugars or spices.
How do I know when the pie is done baking?
The pie is done when the edges are set, but the center still has a slight jiggle. A knife inserted near the center should come out clean. Remember, the pie will continue to set as it cools.
Can I make this pie ahead of time?
Absolutely! This pie can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve. It’s actually better the next day as the flavors have more time to meld.
Summary
This sweet potato pie is a delightful blend of creamy, spiced filling and flaky crust, perfect for any occasion. With tips for perfection and variations to suit any taste, it’s a versatile recipe that’s sure to impress.
