Sweet Potato Pie
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5.0
18 reviews
Excellent
Sweet Potato Pie
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This Southern Sweet Potato Pie has the creamiest, spiced brown sugar sweet potato filling in a buttery crust and topped with fresh whipped cream. This is the perfect Fall and Thanksgiving dessert.
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Ingredients
- 2 lbs. sweet potatoes
- 3/4 cup heavy cream
- 2 large eggs
- 1 cup brown sugar
- 2 Tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- Butter Pie Crust
- fresh whipped cream
Instructions
- Start by roasting the sweet potatoes. Heat the oven to 385 degrees. Place the sweet potatoes on a baking sheet and pierce holes in the sweet potatoes with a fork. Bake for 45-60 minutes, or until the sweet potatoes are soft enough to pierce with a fork. Set aside cool.
- Pre-bake the pie crust using the blind bake method. You can find out more details here in my butter pie crust recipe.
- Once the sweet potatoes have slightly cooled, you can either peel them or you can cut into the center with a knife and remove the sweet potato flesh with a spoon. I suggest blending the sweet potato filling in a blender or food processor.
- Add the heavy cream, brown sugar, eggs, butter, vanilla, and spices into the blender or food processor. Blend until completely smooth. If you see any strings in the sweet potato filling, just remove them.
- Reduce oven temperature to 325 degrees. Pour the sweet potato filling into the pre-baked crust. Place on a baking sheet. Bake for 40-45 minutes or until the filling is firm around the edges and the center wobbles slightly if jiggled. Watch the crust carefully and place pie crust covers or foil on the pie halfway through baking to avoid a too-browned crust.
- Carefully remove it from the oven to make sure it doesn't crack. Cool at room temperature. Once it has cooled to room temperature, you can cover it and place in the refrigerator until ready to serve
- Serve with homemade whipped cream or top with meringue topping.
Notes
- See the Frequently Asked Questions in the recipe post for more tips and tricks.
- Can you make Sweet Potato Pie ahead of time?
- Yes! You can make this sweet potato up to 3-4 days ahead of time and keep it covered in the refrigerator. This homemade sweet potato pie does need time to set up for at least 1 hour after baking.
- How to store Southern Sweet Potato Pie:
- I suggest storing sweet potato pie covered in the refrigerator and removing about 20 minutes before you are ready to serve it. Pipe freshly whipped cream on the the pie when ready to serve.
Nutrition Information
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Calories
216kcal
(11%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
53mg
(18%)
Sodium
126mg
(5%)
Potassium
307mg
(9%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
11047IU
(221%)
Vitamin C
2mg
(2%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 126mg | 5% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 11047IU | 221% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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