Sweet Potato Pie Recipe
User Reviews
5
Sweet Potato Pie Recipe
Description
Sweet Potato Pie is a traditional dessert combining a pie crust with a filling made from pureed sweet potatoes, sweetened with maple syrup and sugar, and flavored with warm spices like cinnamon and nutmeg. The filling is enriched with coconut milk (or regular milk), eggs, and flour to help it set during baking. This recipe bakes the pie first at high heat to set the crust, then at a lower temperature until the filling is firm but still moist.
The texture of the pie is creamy and custard-like, with the natural sweetness of the sweet potatoes balanced by spices and the smoothness of coconut milk. The crust offers a tender, flaky base that supports the filling without overpowering it. The filling should not jiggle when the pie is gently shaken, indicating it is fully baked.
Serve the pie cooled, after resting at least 2-3 hours, topped with a dollop of whipped cream for added creaminess and light sweetness. It works well as a festive dessert or anytime you want a rich, comforting sweet treat.
Notes include options for preparing the crust and puree ahead, storage recommendations to refrigerate after baking and cover, freezing up to six months (though texture may change), and reheating instructions to gently warm slices in the oven or microwave.
Ingredients
- 1 oz. pie crust gluten-free, if needed
- 1 ¾ cups sweet potato homemade or canned, puree
- ½ cup pure maple syrup
- ¼ cup sugar or coconut sugar
- ½ cup coconut milk canned, full-fat, or regular milk
- 2 egg
- 1 tsp. vanilla
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 2 Tbsp. all-purpose flour or a gluten-free 1-to-1 blend
- Whipped Cream for serving
Instructions
- Preheat oven to 375°F.
- If you're not using a store-bought crust, follow the directions to make this homemade pie crust.
- Place the prepared dough into a 9-inch glass or ceramic pie plate. Crimp the edges decoratively and refrigerate while preparing the filling.
- In the bowl of a large food processor combine sweet potato puree, maple syrup, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and flour. Process for 20-30 seconds, scraping down the sides halfway through.
- Pour filling into the pie crust. Spread mixture evenly into the crust.
- Bake sweet potato pie in preheated oven for 20 minutes. Reduce heat to 350°F and bake for an additional 35-45 minutes. The pie is done baking when the middle no longer jiggles when it is slightly shaken.
- Let pie cool completely, at least 2-3 hours, before serving.
- Serve sweet potato pie with whipped cream and enjoy!
Notes
- You can prepare the pie crust up to two days ahead or freeze for up to one month before baking.
- Sweet potato puree can also be made a day in advance for convenience.
- After baking, store the pie covered in the refrigerator for 3-4 days to maintain freshness.
- It can be frozen for up to six months, though this may slightly affect texture and flavor.
- To reheat, defrost in the refrigerator, then warm in a 350°F oven for 10 minutes or microwave slices briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 65mg | 22% |
| Sodium | 130mg | 5% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 8380IU | 168% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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