Sweet Potato Pie
This Sweet Potato Pie is a silky, spiced holiday classic made with roasted sweet potatoes, warm cinnamon and nutmeg, and a buttery pie crust, finished with whipped cream or marshmallow frosting.
Servings 8 servings
Calories 420kcal
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust homemade recipe or store-bought
Sweet Potato Pie Filling
- 1½ cups mashed cooked sweet potatoes about 2 large
- ½ cup granulated sugar 100 g
- ½ cup packed brown sugar 110 g
- 2 large eggs
- ½ cup evaporated milk 120 ml
- ½ cup unsalted butter, melted 1 stick / 113 g
- 1 tsp vanilla extract
- 1 tbsp flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
Topping Options
Instructions
Pie Crust
- If using homemade pie dough, prepare the dough as stated here.
- When ready, roll it out on a lightly floured surface into circle 12 inches wide, and about 1/8 inch thick.
- If using store-bought, Remove the crust from packaging and let it sit at room temperature for 10 minutes to soften slightly before unrolling.
- Place the rolled out dough over the pie plate.
- Press it lightly into the bottom and sides, without stretching. Leave about 1 inch of overhang, trim excess. Flute or crimp the edges.
- Place it in the freezer or fridge to keep cold.
Prep the Sweet Potatoes
- Preheat the oven to 400ºF. Rub the potatoes with a small amount of oil, or wrap each in foil. Place on a baking sheet and roast for 45 to 60 min, depending on their size. Test if they are done by inserting a knife and if it easily pierces through, you can remove from the oven.
- Let the potatoes cool down for at least 10 minutes before peeling. Mash the sweet potatoes with a fork and set aside.
- In a large mixing bowl, or in the bowl of a mixer, whisk the sugars and the eggs for 30 to 60 seconds until incorporated well. You can use a hand mixer or just a whisk too. Make sure to whisk vigorously.
- Add the evaporated milk, mashed potatoes, melted butter, vanilla, flour, cinnamon, nutmeg, ginger, and salt. Whisk until well incorporated and smooth.
- Pour filling into the unbaked pie crust and smooth the top. It’s best to place the pie plate on top of a baking sheet for easily inserting and removing the pan from the oven.
- Bake at 350°F (175°C) for 50–60 minutes, until the filling is set and slightly puffed. It shouldn’t be very jiggly when you shake the pan gently.
- Cool completely. Place in the fridge for a few hours before slicing.
Serving
- Serve the Sweet Potato Pie with marshmallow frosting or whipped cream. The frosting and the whipped cream both have to be made right before you’re ready to pipe, or spoon them on top of the pie.
- If using whipped cream, simply pipe the desired design on your pie and decorate.
- If using marshmallow frosting, add a large dollop to the center of the pie and spread in a very thick layer (1-2"). Then torch if desired.
Notes
Decoration ideas: I rolled out some pie crust, used cutters to cut leaf shapes and baked in the 375ºF oven for about 12 minutes.
Homemade Pie Crust: If you want to make your own crust, here’s my Homemade Pie Crust. You can also use a Graham Cracker Crust, or a Tart Crust.
Baking the sweet potatoes: Roasting them whole (rather than boiling) helps concentrate their flavor and keeps the filling from being watery. If you boil them, make sure to drain thoroughly and mash while still warm to release excess moisture.
Measuring sweet potatoes: After roasting/boiling, measure by volume (1 ½ cups mashed) rather than by the number of potatoes, since size varies.
Texture tip: For an extra silky filling, puree the sweet potatoes in a food processor before mixing with the other ingredients. This avoids lumps.
Freezing: The pie can be baked, cooled, wrapped tightly, and frozen for up to 2 months. Thaw overnight in the fridge before serving. (Best without the toppings if freezing.)
Serving temperature: Sweet potato pie tastes best chilled or at room temperature, not warm.
Storage: Store leftovers in the refrigerator for up to 4 days.
Nutrition
Serving: 1slices | Calories: 420kcal