Classic Sweet Potato Pie Recipe
User Reviews
5
Classic Sweet Potato Pie Recipe
Description
Classic Sweet Potato Pie begins with preparing a traditional pie crust rolled to size and fitted into a 9-inch dish with a neatly crimped edge. Sweet potatoes are peeled, cubed, and boiled until very tender before mashing. The filling blends the mashed sweet potatoes with three eggs, granulated and brown sugar, ground cinnamon, ginger, nutmeg, kosher salt, and coconut milk or heavy cream to achieve a balanced creamy-sweet consistency.
The filling is poured into the chilled pie crust and baked until set with a lightly golden surface. After baking, a 7-minute frosting made from whipped egg whites, sugar, water, cream of tartar, salt, and vanilla is prepared and applied to the cooled pie. The frosting is often garnished with graham cracker crumbs for added texture and flavor.
The pie can be made two days in advance; without frosting for storage convenience. It serves well as a holiday dessert or anytime sweet potato pie is desired, offering a dense but tender filling enriched with warm spices. Equipment noted includes mixers, pie plates, and optional torch for finishing.
Ingredients
Filling and Pie:
- 1 pie crust store-bought or homemade
- 1 1/2 pounds sweet potato peeled and cubed, about 2 whole potatoes
- 3 large egg at room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 cup coconut milk or heavy whipping cream
7-Minute Frosting:
- 2 tablespoons water
- 2/3 cup granulated sugar
- 2 large egg white
- Pinch cream of tartar
- Pinch kosher salt
- 1/4 teaspoon vanilla extract pure
- graham cracker crumbs for topping
Instructions
To Make the Pie:
- Remove the pie crust from the fridge and allow to stand on the counter for about 10 minutes. I always find this helps with rolling it out. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round.
- Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie dish, leaving a 1 1/2-inch overhang (this is important if you want a nice crimp).
- Tuck the overhang under itself all the way around. Rest your right thumb on the edge of the pie crust and using your left hand, shape a V. Push the two together, creating a large crimp. Work your way around the entire pie crust until you’re done. Stick the pie crust in the freezer while you make the filling.
- Bring a medium pot filled with water to a boil. Drop the cubes of sweet potato in the water and boil for about 25 to 30 minutes, until very very tender. Drain and set aside. Using a ricer, add the sweet potato and press down until you’ve worked your way through all of the sweet potato.
- You should end up with about 2 cups of sweet potato puree. You could also use canned sweet potato puree. If using canned, be sure to measure out 2 cups of sweet potato puree and proceed with the recipe
- Preheat the oven to 350 degrees F. To a blender, add the eggs, sugar, brown sugar, ground cinnamon, ginger, nutmeg, salt and coconut milk. Pulse until very smooth.
- Next, add the smashed sweet potato and pulse again until pureed and very smooth, about 1 minute. Remove the pie crust from the fridge and brush the edges with egg wash.
- Pour in the filling and transfer to the oven to bake for 45 to 50 minutes, until set but still wobbly in the center. Remove it from the oven and allow to come to room temperature on the kitchen counter to set for 3 to 4 hours before slicing.
To Make the Marshmallow Topping:
- In large metal bowl, whisk together the water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix using a spatula until the sugar has completely dissolved into the egg whites. Transfer to the counter and beat with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes and until it's cool and billowy. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
To Assemble:
- Transfer the marshmallow frosting to the top of the pie. Smooth it out creating little swoops all to your liking. Using a blow torch, torch the top to give it a nice meringue browned effect. Slice up and serve.
Notes
- Make the pie up to two days ahead; store refrigerated without marshmallow frosting to maintain freshness.
- If preferred, a cookie crust can replace the traditional pie crust for a different texture.
- Ensure sweet potatoes are boiled until very tender for smooth filling.
- Seven-minute frosting requires careful whipping of egg whites and sugar for proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 159mg | 7% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 153IU | 3% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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