Dutch Sweet Potato Pie Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
40 mins
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Total Time
1 hr 25 mins
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Servings
8
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Calories
494 kcal
Dutch Sweet Potato Pie Recipe
Description
This recipe uses whole sweet potatoes roasted until very soft with skins on, which adds complexity not found when boiling or steaming. The filling is creamy and rich, made by mixing mashed sweet potatoes with butter, sugars, evaporated milk, eggs, lemon juice, vanilla and a warm blend of cinnamon, nutmeg, ginger, cloves, and salt.
The crust is rolled out and placed into a deep dish pie pan, creating a sturdy base. The pie is baked initially at a high temperature to set the crust and start cooking the filling. The topping is a pecan mixture with brown sugar, butter, and cinnamon that provides a crunchy contrast and added sweetness.
This pie is naturally suited for serving at holidays, family gatherings, or whenever a comforting seasonal dessert is desired. Roasting potatoes a day ahead is convenient for preparation, and store-bought pie crust can be substituted if pressed for time without significantly affecting flavor.
Ingredients
For the Filling:
- 1 ½ lbs sweet potato
- ½ cup butter softened, salted
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup evaporated milk
- 2 egg lightly beaten, large
- 1 TB lemon juice freshly squeezed
- 1 tsp vanilla extract pure
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp cloves ground
- ¼ tsp table salt
For the Pecan Topping:
- 1 cup brown sugar packed
- ½ cup pecans chopped
- ¼ cup butter chilled
- 2 tsp cinnamon
1 recipe for all butter crust
Instructions
- Prepare ahead: Make the pecan topping by mixing pecan topping ingredients together until it resembles coarse sand with some clumps. Cover and chill until ready to use. Can be done up to 2 days in advance. Heat oven to 425F and roast whole sweet potatoes with skin on for 60 minutes or until very soft (may need to roast longer if your potatoes are large.) Let cool before removing skin.
- Make the Filling: Place roasted, peeled sweet potatoes in a large bowl. Mash well. Add butter and mix well. Add remaining filling ingredients, beating on medium speed with electric mixer until smooth and silky.
- Allow pie dough to sit at room temperature for 10 minutes for easy rolling. Roll it out into a circle that is a bit larger than rim of a deep dish 9" pie pan, leaving enough edge to fold over and crimp. Press dough into pan, fold the edges under and crimp or use fork to press edges down. Use rubber spatula to transfer filling into pie crust.
- Bake at 425F on lowest rack for 10 minutes. Lower oven to 325F. Sprinkle streusel topping over pie and bake another 50-60 minutes or until center is set. Cover edges of pie loosely with foil or pie edge protector to prevent edges from browning too quickly. Let pie cool completely before slicing.
Notes
- Roast sweet potatoes whole with skins on beforehand to deepen flavor; this can be done up to a day in advance.
- Store-bought pie crust may be used for convenience but homemade crust yields better taste and texture.
- Pie pairs well with a dollop of whipped cream or vanilla ice cream when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 494kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 213mg | 9% |
| Potassium | 566mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 56g | 112% |
| Vitamin A | 17006IU | 340% |
| Vitamin C | 17mg | 19% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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