Sweet Potato Pie Recipe
User Reviews
5
Sweet Potato Pie Recipe
Description
This Sweet Potato Pie Recipe begins with baking whole sweet potatoes until tender, which enhances their natural sweetness. The crust blends flour, coarse salt, sugar, and ice-cold lard processed into a dough, rolled out, and chilled before lining a tart pan. The filling combines mashed sweet potatoes with brown sugar, eggs, melted butter, milk, cinnamon, and nutmeg, producing a smooth, rich custard-like mixture.
Once the crust is filled and baked, the pie features a marshmallow meringue topping made from whipped egg whites, cream of tartar, sugar, and marshmallow whip, adding a fluffy, sweet layer with a toasted finish. The combination offers a tender crust, creamy and spiced filling, and light marshmallow topping, creating a classic dessert with complex texture contrasts and warm flavors.
Serve the pie chilled or slightly warmed, depending on preference. It can be stored covered in the refrigerator for several days or frozen for longer preservation. Reheating gently in the oven restores warmth and softness. The crust can be made by food processor or by hand, and variations in crust thickness are possible. Using parchment paper during baking helps prevent sticking and preserves pie moisture.
Ingredients
For the Filling:
- 4 sweet potatoes totaling about 50 ounces, medium-sized
- 1 cup light brown sugar packed
- 3 egg large
- 4 tablespoons butter unsalted
- ½ cup milk whole
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground nutmeg
For the Crust:
- 1 ½ cups all-purpose flour
- 1/2 teaspoons salt coarse
- 2 teaspoons granulated sugar
- 1/2 cups lard ice-cold
- 1/4 cup water ice cold
For the Marshmallow Merengue:
- 3 egg large, whites
- ¼ teaspoon cream of tartar of
- ¼ cup sugar
- 1 7- ounce marshmallow whip jar of
Instructions
- Add the sweet potatoes to a sheet tray lined with parchment paper or a pan and sporadically poke holes on all sides with a fork.
- Bake them in the oven on a middle rack at 375° for 60 to 65 minutes or until tender. Baking over other cooking methods will help them develop a richer flavor and sweeter taste.
- In the meantime, add the flour, sugar, salt, and cold lard to a food processor and pulse on high speed until the mixture resembles a meal.
- Slowly drizzle in the cold water while pulsing until the dough firms up. When pinched with your fingers, it easily holds shape.
- Transfer the dough to a clean surface and form it into a disc. Generously dust it with flour on both sides. Roll out the dough until it is roughly ¼” thick and about 16 to 18 inches in diameter.
- Transfer the dough to a 10” by 2” tart pan with a removable bottom lined with a parchment paper round. Form the dough into the pie tin and trim any access. Chill in the refrigerator until the sweet potatoes are done baking.
- Remove the potatoes and let them cool slightly before peeling them using your hands or a paring knife.
- Add them to a large bowl along with the brown sugar, eggs, butter, salt, cinnamon, nutmeg, and milk, and using a firm whisk, mix until combined.
- Pour the filling into the pie crust and level it using a spatula.
- Place the pie on a sheet tray and bake on a middle rack for 60 to 65 minutes at 375° or until it becomes firm on top and in the center. When it's done, It should read 175° F internally.
- While the pie is cooking, add the egg whites, cream of tartar, and sugar to a standing mixer with the whisk attachment and whisk on high speed until they’ve reached medium peaks, about 90 to 120 seconds.
- Next, add the marshmallow whip and mix on high speed until it reaches stiff peaks, which takes about an additional minute.
- When the pie is done cooking, add the marshmallow meringue to the top of the pie in any decoration you’d like.
- Bake on a middle rack at 425° for 10 minutes or until the meringue is browned. Serve the pie hot, at room temperature, or chilled.
Notes
- You can make this pie up to three days in advance to maintain freshness.
- Store covered in the refrigerator for up to five days or freeze for up to three months; thaw in the fridge before reheating.
- Reheat pie slices on a parchment-lined tray at 350°F for 3 to 5 minutes to enjoy warm.
- The crust dough can be made using a pastry blender if a food processor is unavailable.
- Cut lard into dry ingredients until resembling small grains like couscous for optimal crust texture.
- To get a thicker crust, increase the crust recipe by 50%.
- Parchment paper lining aids in preventing sticking and keeping pie moist when sliced.
- If using a standard 9-inch pie tin, reduce sweet potatoes to about 36 ounces (three medium-sized) instead of four.
- Sweet potatoes can also be boiled, but drain thoroughly before mixing to avoid excess moisture.
- Mix the filling with electric beaters or a stand mixer for a smooth consistency.
- Marshmallow crème can vary slightly in weight (+/- 1 or 2 ounces) without affecting the topping quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 405kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 206mg | 9% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 10881IU | 218% |
| 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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