Sweet Potato Pie
User Reviews
5
Sweet Potato Pie
Description
Sweet Potato Pie is prepared by roasting whole sweet potatoes until soft, then mashing or pureeing them to create a smooth base. The sweet potato puree is blended with sugar, milk, eggs, vanilla extract, and a blend of spices—including ground ginger, cinnamon, and nutmeg—to enhance its natural sweetness. The mixture is poured into a 9-inch pie crust and baked first at a higher temperature briefly, then finished at a lower temperature until the filling is set with a slight wobble in the center.
The baking process ensures a creamy filling with a velvety texture that pairs well with the flaky or crisp texture of the pie crust. The spice combination adds warmth without overpowering the sweet potato flavor, creating a dessert with both depth and comfort.
This pie is traditionally served chilled or at room temperature, often topped with whipped cream which complements the smooth filling. It is a staple for seasonal gatherings and works well as a comforting dessert for various occasions.
The recipe allows for variations such as using pumpkin pie spice instead of individual spices or adding a splash of bourbon or rum to the filling for subtle flavor depth. If using a homemade crust, blind baking is recommended to maintain a crisp texture. Store-bought crusts can be used without pre-baking. The pie can be chilled or stored after baking for later serving.
Ingredients
- 2 pounds whole sweet potatoes (900g)
- ¾ cup granulated sugar (150g)
- 1 cup milk evaporated or whole (240mL)
- 2 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 (9-inch) pie crust unbaked
- Whipped Cream to serve
Instructions
- Preheat the oven to 375F. Line a baking sheet with foil.
- Pierce the sweet potatoes in several places with the tip of a knife and place them on the baking sheet.
- Bake for 1 hour or until very soft and the skin wrinkles when pressed. Remove from the oven and let cool for at least 30 minutes. Peel, discard the skins, and mash the sweet potatoes in a large bowl or puree in a food processor for a smoother filling. (Should yield about 2½ cups.)
- Increase the oven temperature to 400F. Position the oven rack in the bottom third. (If using a homemade crust, see notes about blind baking.)
- In a large mixing bowl, combine the roasted sweet potato, sugar, milk, eggs, vanilla, ginger, cinnamon, and nutmeg. Whisk until well combined. Pour into the pie crust.
- Bake for 15 minutes. Reduce the oven temperature to 350F and continue baking for 40 minutes or until the filling is puffed and the center barely wobbles when gently shaken. Let cool completely on a wire rack. The pie can be served at room temperature or refrigerated for up to 24 hours before serving. Serve with whipped cream, if desired. Cover and refrigerate leftovers for up 5 days.
Notes
- Blind bake homemade pie crusts beforehand for a crisp and flaky shell; refrigerate or freeze the dough as needed.
- This recipe yields enough filling for a deep-dish 9-inch pie or two shallower crusts; adjust pan depth accordingly.
- Substitute pumpkin pie spice for the cinnamon, ginger, and nutmeg combination if preferred.
- Adding a couple tablespoons of bourbon or rum enriches the flavor without adding alcohol taste, as it cooks off during baking.
- Light brown sugar can replace granulated sugar for a deeper sweetness.
- Top slices with whipped cream, ice cream, caramel sauce, or marshmallow fluff based on taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 93mg | 4% |
| Potassium | 462mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 16257IU | 325% |
| Vitamin C | 3mg | 3% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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