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Sweet Potato Pie

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The old fashioned sweet potato pie is a classic dessert to enjoy during the fall months and a great alternative to pumpkin pie for Thanksgiving.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Roasting Time: 60 mins
  • Cook Time: 60 mins
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Cakes and pies
  • Cuisine: American

The old fashioned sweet potato pie is a classic dessert to enjoy during the fall months and a great alternative to pumpkin pie for Thanksgiving. It features a smooth and creamy sweet potato filling with warm spices on top of a flaky crust. Serve with whipped cream, and enjoy!

Ingredients

Scale

For the pie crust:

  • 1 ¾ cup (7.5 oz/210g) all-purpose flour
  • 1 pinch of salt
  • ⅔ cup (5 oz/140g) unsalted butter, cold and diced
  • 1 teaspoon granulated sugar
  • ⅓ cup (2.5 oz/75 ml) water

For the filling:

  • 1 lb (450g) sweet potatoes, (about 2 medium)
  • ½ cup (115g) unsalted butter, softened to room temperature
  • ½ cup (100g) light brown sugar
  • ½ cup (120 ml) heavy whipping cream*
  • 2 large eggs
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

  1. For the crust, combine flour, sugar, and salt in a large mixing bowl. Add diced butter, very cold water, and mix well until it comes into a smooth ball. Flatten slightly, wrap in cling film and place in the refrigerator for 1 hour.
  2. Preheat the oven at 400°F (200°C). Wrap sweet potatoes in foil and bake for about 1 hour.** Once cooked, allow potatoes to cool until you can easily handle them. Run the potatoes under very cold water. The skin should peel off easily.
  3. Transfer peeled sweet potatoes to a large mixing bowl. Add butter, sugar, cream, eggs, flour, vanilla, cinnamon, nutmeg, cloves, ginger and salt. Using an electric hand or stand mixer, beat on medium speed until mixture is smooth.
  4. Roll out the dough into a large circle and lift it over a 9-inch (23 cm) pie dish, fluting edges if desired. Pour and spread filling into the unbaked pie crust.
  5. Bake at 350°F (180°C) for 55 to 60 minutes, or until knife inserted in center comes out mostly clean. Pie will puff up like a soufflé, and then will sink down as it cools. After 30 minutes of baking, place a pie crust shield (or use a piece of foil) if necessary to prevent the edges from over-browning.
  6. Allow pie to cool on a cooling rack for at least 1 hour at room temperature before serving. Enjoy with whipped cream!

Notes

* Whole milk can be used instead. Some also love to use evaporated milk instead, which has a slightly caramelized flavor.

** Alternatively, you can boil potatoes in skin for 40 to 50 minutes, or steam them in a vegetable steamer.

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https://www.delscookingtwist.com/old-fashioned-sweet-potato-pie/