Sweet Potato Pie
This Sweet Potato Pie is the perfect holiday dessert. Spiced with nutmeg, cinnamon and vanilla, the creamy sweet potato filling is decadent, rich and easy to make. No one will even notice the store-bought pie dough to help save on time and ensure a perfect flaky crust. Serve this pie with whipped cream and cinnamon for a beautiful holiday pie.
Servings: 8 servings
Calories: 393kcal
Ingredients
- 2 lbs. sweet potatoes approx 3 medium sweet potatoes
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 1/3 cup whole milk
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 refrigerated pie crust
Instructions
- Preheat oven to 400 degrees Fahrenheit. Poke several holes in the potatoes with a fork. Place potatoes on a baking sheet, bake until fork tender, about one hour. Remove from oven and allow to cool for 5-10 minutes.
- While the potatoes cool blind bake the pie crust. Roll the pie crust into a 9-inch pie plate and line with parchment paper or foil, fill it with pie weights or even raw beans. Bake for 15-20 minutes, remove from the oven, carefully remove the pie weights, and set aside to cool.
- Reduce oven temperature to 350 degrees Fahreneight.
- Remove the skin from the cooked sweet potatoes, with a knife remove any scorched flesh or dark areas.
- Add potatoes to the bowl of a food processor, and blend until the potatoes are pureed. Or mash with a potato masher or ricer, until no large lumps remain. You should have 2 ¼ to 2 ½ cups of potato puree.
- In a large bowl add the puree and softened butter. Stir until the butter is melted and thoroughly incorporated.
- Add brown sugar, white sugar, salt, cinnamon, and nutmeg and stir to combine.
- Add the eggs, milk, and vanilla extract, stirring with a whisk until fully incorporated.
- Pour the mixture into the par baked pie crust. Bake for 1 hour, or until pie is puffed up and the center wiggles slightly. Tent crust with foil the final 15 minutes of baking if it is getting too browned.
- Remove the pie from the oven and cool for an hour, refrigerate until ready to serve.
Notes
- Serve sweet potato pie with whipped cream and ground cinnamon or nutmeg for garnish.
- It is best to bake the potatoes rather than boil. Boiling the potatoes can add water to the flesh making a watery puree and can dilute the natural flavor. Baking helps to remove moisture and concentrate the potatoes’ natural sweet flavor. Potatoes can be baked and pureed a couple days in advance if needed. Store puree in the refrigerator in an air-tight container.
- Make sure the potato puree has cooled slightly before adding the eggs to ensure eggs don't cook from the hot potatoes.
Nutrition
Serving: 1slice | Calories: 393kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 88mg | Sodium: 413mg | Potassium: 37mg | Fiber: 3g | Sugar: 33g
