Sweet Potato Pie
This lovely Sweet Potato Pie has a smooth filling of sweet potato and spices, all in a flaky pastry shell! It's perfect for holiday time or for anytime you're craving sweet potato sweetness!
Servings: 8 servings
Calories: 556kcal
Ingredients
For the sweet potatoes:
- 1½ pounds sweet potatoes
- ⅓ cup boiled cider
- 2 tablespoons packed light brown sugar
For the pie:
- ½ portion Perfect All-Butter Pie Crust recipe
- 1 cup half and half
- 3 tablespoons unsalted butter
- 3 large eggs
- ⅔ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups whipping cream
- ¼ cup confectioners' sugar
Instructions
Prepare the sweet potatoes:
- Preheat the oven to 450° F. Very lightly coat the bottom of an 8x8-inch pan with cooking spray.
- Peel the 1½ pounds sweet potatoes. Cut them into 1-inch thick slices and then cut each slice into quarters. Place the cut potatoes into the pan along with the ⅓ cup boiled cider and 2 tablespoons packed light brown sugar Toss the potatoes to coat them with sugar and cider.
- Cover the pan with foil and bake for 15 minutes. Remove the foil, stir the potatoes and bake them uncovered for 20 to 30 more minutes. The potatoes should be soft and mashable.
- Remove the pan from the oven, transfer the potatoes to a dish and allow them to cool to room temperature.
Prebake the pie shell:
- Use a ½ portion Perfect All-Butter Pie Crust recipe—the dough should be chilled. Roll out the dough to ¼-inch thickness and cut out a circle large enough for the pie pan.
- Fit the dough into the pan. Fold under and crimp the edges all around. Line the pie shell with foil and it should extend over the edges as well. Fill the shell with pie weights or dried beans.
- Refrigerate the crust while you preheat the oven to 375° F.
- Bake the shell for 20 minutes. Remove the pie weights and foil, then prick the shell all over with a fork. Bake the shell for 10 minutes longer. Let the shell cool while you make the filling.
Make the filling:
- Purée the cooled sweet potatoes in a food processor while slowly adding in the 1 cup half and half. The potato/half and half mixture should be as smooth as possible—purée it in batches if need be. Transfer the puréed potatoes to the bowl of a stand mixer.
- Melt the 3 tablespoons unsalted butter in the microwave (10 second bursts until it's melted.) Add this to the sweet potatoes. Add in the 3 large eggs the ⅔ cup packed light brown sugar, the ⅓ cup granulated sugar, 1 teaspoon pure vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Mix everything together in the stand mixer until the ingredients are combined and smooth.
Assemble the pie:
- Reduce the oven heat to 350° F. Spoon the sweet potato filling into the prebaked shell and smooth the top. Cover the pie crust edges with foil to prevent over-browning.
- Bake the pie for 50 to 55 minutes until a knife inserted in the center comes out almost clean. Allow the pie to cool completely on a cooling rack.
- Fresh, sweetened whipped cream can be spread over the cooled pie before slicing, or simply add dollops to slices as you serve them. Spreading whipped cream over the uncut pie can be a great option to hide a crack in the top of your pie, should one appear after it's baked!
To make fresh, whipped cream:
- Chill the bowl and whisk from your stand mixer in the freezer for 10 minutes, then assemble them on the mixer. Beat the 2 cups whipping cream and ¼ cup confectioners' sugar for 4 to 5 minutes on high speed until stiff peaks form. Spoon the whipped cream over the pie before slicing it, or add dollops to individual slices. Serve the pie.
Notes
- Find the recipe, plus step-by-step instructions for my Perfect All-Butter Pie Crust dough at this link.
- This recipe calls for boiled cider, which gives wonderful sweetness and flavor to the roasting sweet potatoes. You can find boiled cider at this link!
- I like the flavor that comes from roasting the sweet potatoes with boiled cider and brown sugar. Another option for cooking them is to boil them on the stove top until they're tender.
Nutrition
Serving: 1slice | Calories: 556kcal | Carbohydrates: 65g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 166mg | Sodium: 198mg | Potassium: 424mg | Fiber: 3g | Sugar: 39g | Vitamin A: 13276IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 1mg
