Sweet Potato Pie Recipe
User Reviews
5
Sweet Potato Pie Recipe
Description
The Sweet Potato Pie recipe uses a prepared or homemade pie crust as a base, pressed and crimped in a pie plate with holes poked for even baking. Blind baking the crust with weights prevents sogginess and ensures a crisp bottom. The filling combines cooked, mashed sweet potatoes with butter, sugar, eggs, heavy cream, cinnamon, nutmeg, and salt to produce a spiced custard.
The pie bakes first at a higher temperature and then at a lower one to set the filling gently without cracking. The completed pie has a creamy, smooth texture and warm spice flavors that complement the natural sweetness of the sweet potatoes. Whipped cream enhances serving with a light, airy contrast.
Sweet Potato Pie is suitable for family meals or holiday dessert tables. It can be stored tightly wrapped in the refrigerator for several days or frozen for up to three months. Allowing frozen pie to thaw fully and come to room temperature before serving helps maintain its texture.
Ingredients
- 1 pie crust refrigerated or homemade
- 3 cups sweet potato mashed, cooked
- ½ cup butter melted, unsalted
- ½ cup light brown sugar
- ½ cup sugar
- 2 egg
- ¼ cup heavy whipping cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- Whipped Cream for serving
Instructions
- Preheat the oven to 375°F.
- Roll out the Pie Crust to a circle that is approximately 13 inches in diameter, then transfer it to a 9-inch pie plate. Press gently into the bottom and sides of the pie plate. Trim the crust so there is a one-inch overhang, then fold over and crimp the edges of the crust with your fingers. Use a fork to poke holes all around the dough.
- Place a piece of foil inside the crust, then fill it with dried beans or pie weights. Bake for 15 minutes, then remove the foil and the beans. Bake another 10 minutes, until the bottom of the crust looks dry. Remove from the oven.
- While the crust is baking, mix together the sweet potatoes, butter, brown sugar, sugar, eggs, heavy cream, cinnamon, nutmeg, and salt, until well blended. Pour the filling mixture into the pie crust, and spread evenly.
- Bake for 15 minutes, then reduce the temperature to 350°F and bake an additional 45-60 minutes, until the center does not jiggle when the pie is gently shaken.
- Remove from the oven and let cool for at least 1 hour before serving. Serve with Whipped Cream, and refrigerate any leftovers.
Notes
- Cool the pie completely before wrapping tightly to store in the refrigerator for about four days.
- For longer storage, wrap the pie in foil and freeze it for up to three months; thaw in the refrigerator before serving.
- Blind baking the crust with weights prevents a soggy bottom and ensures even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 256mg | 11% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 5066IU | 101% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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