Sweet Potato Pie Recipe
User Reviews
4.7
Sweet Potato Pie Recipe
Description
This Sweet Potato Pie starts by roasting sweet potatoes until tender and soft, which are then pureed with melted butter or coconut oil and whole or coconut milk to form a smooth custard base. Cinnamon, nutmeg, sugar, and maple syrup provide sweetness and warm spice, while lemon juice adds brightness to balance the rich flavors. Eggs bind the mixture and ensure it sets during baking.
The combination of roasting and blending results in a silky filling with a tender texture inside a lightly flaky pre-made pie crust. Baking at a moderate temperature until set produces a moist, flavorful pie that holds its shape. Nutmeg sprinkled on top adds an aromatic, traditional touch.
The pie is suitable as a dessert for gatherings or seasonal meals.
Ingredients
- 1 pie crust prepared
- 2 sweet potato about 1 pound, peeled and cut into chunks, medium
- ½ cup butter or coconut oil, melted
- ½ cup whole milk or full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg plus more for topping
- ½ cup granulated sugar
- ¼ cup maple syrup
- 2 teaspoons lemon juice
- Pinch salt
- 2 egg
Instructions
- Preheat oven to 425°F. Place the sweet potatoes onto a baking sheet covered with parchment paper or a silicone baking mat. Roast in preheated oven for 20-25 minutes, or until fork-tender.
- Meanwhile, roll the pie crust out to ⅛" thin on a floured surface, form into an ungreased 9" pie plate, and crimp edges. Set aside.
- Reduce oven temperature to 350°F.
- In a blender or the basin of a food processor, combine the roasted sweet potatoes, butter or coconut oil, milk or coconut milk, vanilla, cinnamon, nutmeg, sugar, maple syrup, lemon juice, and salt. Pulse until very smooth. You can also do this in an electric mixer, but the resulting filling will be a bit more chunky. While the blender or food processor is running, add in the eggs (to prevent them from scrambling). Pulse until very smooth.
- Fill the pie crust with the filling, and bake in the preheated oven for 45-50 minutes, or until a knife inserted an inch from the center comes out clean, and the pie no longer feels very jiggly.
- To avoid cracks, turn off the oven, crack the oven door, and allow the pie to slowly cool in the oven before removing. Let cool completely before slicing. Top with whipped cream and freshly grated nutmeg.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 340kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 79mg | 26% |
| Sodium | 179mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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