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Sweet Potato Pie

Sweet Potato Pie
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Discover the secret to the best Sweet Potato Pie with a rich, creamy filling made from roasted sweet potatoes blended with warm spices and baked in a flaky pie crust. This classic Southern dessert offers comforting flavors perfect for holidays, family gatherings, or cozy nights in, and is easily customizable for dietary preferences.

Ingredients

Scale

Filling Ingredients

  • 2 to 3 medium sweet potatoes (about 2 pounds), roasted and mashed
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Crust

  • 1 9-inch buttery pie crust, homemade or store-bought

Instructions

  1. Roast the Sweet Potatoes: Begin by washing and poking the sweet potatoes with a fork. Roast them on a baking sheet in a preheated oven at 400°F (200°C) for 45 to 60 minutes until they are soft and tender. Roasting enhances their natural sweetness and deepens the flavor.
  2. Prepare the Filling: Once cooled, peel the roasted sweet potatoes and mash them until smooth. In a large mixing bowl, combine the mashed sweet potatoes with melted butter, sugar, eggs, milk or cream, vanilla extract, cinnamon, and nutmeg. Mix until the filling is creamy and evenly blended.
  3. Prepare the Pie Crust: Roll out your pie crust and fit it into a 9-inch pie pan. Crimp the edges as desired. For best results, chill the crust in the refrigerator for 10 minutes to prevent shrinkage during baking.
  4. Assemble and Bake: Pour the sweet potato filling evenly into the prepared pie crust. Bake the pie in a preheated oven at 350°F (175°C) for 55 to 60 minutes, or until the filling is mostly set and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
  5. Cool and Serve: Transfer the pie to a wire rack and allow it to cool completely. Cooling helps the filling firm up for clean slicing and enhances the flavors. Serve the pie at room temperature or chilled, optionally garnished with whipped cream, a sprinkle of cinnamon, or toasted nuts.

Notes

  • Use roasted sweet potatoes instead of boiled or steamed to maximize flavor and moisture.
  • Do not overbake; the filling should have a slight jiggle in the center to avoid dryness.
  • Temper the eggs by mixing a small amount of filling into beaten eggs before combining fully to prevent curdling.
  • Chilling the pie crust before baking helps maintain its flaky texture and reduces shrinkage.
  • Allow the pie to rest after baking for the filling to set and flavors to meld.

Nutrition

Keywords: sweet potato pie, southern dessert, autumn pie, holiday dessert, creamy pie, gluten-free pie, vegan option

Find it online: https://sophiemelody.com/sweet-potato-pie-2/