Bring a slice of the South to your kitchen with this classic sweet potato pie, a holiday favorite richly flavored with brown sugar and warm spices.
Step-By-Step Instructions
Step 1: Roast and Mash the Sweet Potatoes
Many sweet potato pie recipes call for boiling the sweet potatoes but in this recipe they are roasted. Roasting takes a bit longer but is completely hands-off, and you don’t have to worry about peeling or slicing them. Simply poke the sweet potatoes with a fork five or six times and place them on a parchment-lined baking sheet. Roast until very tender, about 1 hour. Let cool, then scoop the pulp out of the skin into a medium bowl. Using a potato masher or fork, mash until smooth. (Feel free to roast the sweet potatoes several days ahead of time and store the flesh in an airtight container in the refrigerator until needed.)
Step 2: Blind Bake the Crust
Blind baking is the process of pre-baking a pie crust before a wet filling is added. It is always necessary when pies have unbaked fillings (such as cream pies) but I blind bake the crust for all of my pies, as it helps keep the crust crunchy. Different crusts will have different instructions for blind baking, so follow the instructions on the package. Once the crust is blind baked, reduce the oven temperature to 350°F.
Step 3: Make the Sweet Potato Pie Filling
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and brown sugar on medium speed until the mixture is moistened and crumbly, about 1 minute. Beat in the egg. Then add the yolks, one at a time, until the mixture is creamy and smooth, a few minutes. Add the vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until just combined. Add 1¾ cups of the mashed sweet potatoes (use any remaining sweet potatoes for another purpose or discard). Mix to combine. Finally, add the evaporated milk. Mix on low speed to combine. Don’t worry if the mixture has a grainy or slightly curdled appearance; that’s normal. Pour the sweet potato filling into the pie crust and smooth the top with a rubber spatula.
Step 4: Fill and Bake the Pie
Place the pie on a baking sheet (for ease moving the pie in and out of the oven) and bake until the filling is set, 55 to 60 minutes. Set the pie on the counter and let cool completely before slicing, 2 to 3 hours.
Step 5: Whip the Cream and Serve
Up to 3 hours before serving, whip the cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the confectioners’ sugar. Continue to whip until it forms stiff peaks. Before serving, slice the pie into wedges and top each slice with a dollop of whipped cream.
Make-Ahead/Freezing Instructions
The pie can be made up to two days in advance, covered with plastic wrap, and stored in the refrigerator. The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Per serving (10 servings) Calories: 371 Fat: 17 g Saturated fat: 10 g Carbohydrates: 50 g Sugar: 33 g Fiber: 3 g Protein: 5 g Sodium: 167 mg Cholesterol: 126 mg
BTW, you can Instant Pot cook 2 sweet potatoes of that size for about 25 minutes. The peels come off easily and the interior is creamy. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
Δ
