Sweet Potato Pie
User Reviews
5
Sweet Potato Pie
Description
This recipe begins by roasting whole sweet potatoes until fork-tender, then peeling and blending their flesh smooth. The filling ingredients combine roasted sweet potato, heavy cream, brown sugar, eggs, melted butter, vanilla extract, and seasonings including cinnamon, nutmeg, ginger, and salt. This mixture is blended until fully smooth, ensuring a creamy texture without strings commonly found in sweet potatoes.
The pie crust is prebaked using a blind bake method to prevent sogginess before pouring in the filling. Baking the filled pie at a reduced temperature until the filling sets results in a soft yet firm custard-like interior. Serving is often accompanied by fresh whipped cream to complement the warm spices and smooth filling.
This dessert is well suited for holidays or any occasion requiring a hearty, spiced sweet treat. The pie should be refrigerated once cooled, stored covered, and brought to near room temperature before serving for the best flavor and texture experience.
Preparation can be done several days ahead; the pie retains quality in the fridge for 3 to 4 days. Whip fresh cream just before serving as an elegant garnish.
Ingredients
- 2 lbs. sweet potato
- 3/4 cup heavy cream
- 2 large egg
- 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
- Whipped Cream fresh
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
- Make the sweet potato pie up to 3-4 days ahead and keep covered in the refrigerator.
- Allow the baked pie to set for at least 1 hour after baking to achieve proper texture.
- Store the pie covered in the refrigerator and remove about 20 minutes before serving.
- Serve with freshly whipped cream piped on top for best presentation and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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