Description
Classic Sweet Potato Pie is a creamy Southern dessert made with roasted sweet potatoes, warm spices, butter, milk, cream, vanilla, and eggs baked in a flaky pie crust.
Ingredients
- 1 9-inch deep-dish pie crust, partially blind-baked
- 2 lbs sweet potatoes, about 2 cups mashed
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/8 teaspoon sea salt
- 1/2 cup whole milk
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 425°F.
- Wash and dry the sweet potatoes, then pierce them all over with a fork.
- Place the sweet potatoes on a baking sheet and bake for 60 minutes, or until fork-tender.
- Remove the sweet potatoes from the oven and reduce oven temperature to 350°F.
- Let the sweet potatoes cool, then cut them in half lengthwise.
- Scoop the sweet potato flesh into a large bowl and mash thoroughly.
- Stir the melted butter into the mashed sweet potatoes.
- In a separate bowl, whisk together the sugar, flour, cinnamon, nutmeg, clove, and sea salt.
- Stir the dry mixture into the sweet potatoes until combined.
- Add the whole milk, heavy whipping cream, and vanilla extract.
- Transfer the mixture to a blender and pulse briefly until smooth and uniform.
- Pour the filling back into the bowl.
- Beat the eggs with a fork until frothy and pale yellow.
- Stir the beaten eggs into the filling until fully combined.
- Pour the filling into the partially blind-baked pie crust.
- Bake on the middle rack for 45 to 50 minutes, until the edges set and the center remains slightly jiggly.
- Remove the pie from the oven and cool on a rack for 1 to 2 hours.
- Cover with foil and refrigerate for at least 3 hours or overnight.
- Slice and serve plain, with cinnamon whipped cream, or with vanilla ice cream.
Notes
- For best flavor and texture, chill the pie overnight before serving.
- The center should jiggle slightly when removed from the oven because it firms as it cools.
- Gently blot condensation from the surface with a paper towel before serving if needed.
- Roasting the sweet potatoes gives the pie a richer, sweeter flavor than boiling.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg