Sweet Potato Pie
Move over pumpkin because Sweet Potato Pie is the favorite at our house. Whether you top it with sweetened whipped cream or a towering cloud of toasted marshmallow meringue, this rich, perfectly spiced fall dessert is a pie to be reckoned with.
Servings: 8 servings
Ingredients
- 1 homemade pie crust (1/2 of my recipe)
- 1 1/2 pounds sweet potatoes (about 2 cups once roasted & mashed)
- 1/4 cup salted butter softened
- 1/2 cup (100g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 2 Tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Prepare your pie crust and refrigerate until ready to use.1 homemade pie crust
- Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil and sprayed with cooking spray. Roast for 45 minutes to 1 hour, until soft. Larger sweet potatoes may take longer to cook. Decrease the oven temperature to 350°F.1 1/2 pounds sweet potatoes
- Once the roasted sweet potatoes have cooled a bit, peel the skins away and transfer the roasted sweet potatoes to a large food processor. Blend until very smooth.
- Transfer the mashed sweet potatoes to a large bowl and add the softened butter, brown sugar, granulated sugar, evaporated milk, eggs, flour, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix well using an electric mixer or whisk until smooth.1/4 cup salted butter, 1/2 cup (100g) light brown sugar, 1/2 cup (100g) granulated sugar, 1/2 cup evaporated milk, 2 large eggs, 2 Tablespoons all-purpose flour, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon salt
- Pour the filling into the prepared pie crust. Bake for 50-60 minutes at 350°F or just until the center of the pie is just barely jiggly but still has a slight wobble.
- Remove from the oven and let the pie cool completely. Serve room temperature or chilled topped with homemade whipped cream or toasted marshmallow meringue topping (see note below).
Notes
- Storage: Leftover pie should be stored in the fridge for up to 5 days.
- Freezing: The fully baked pie can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
- Substitutions: You can use whole milk or heavy cream in place of the evaporated milk.
- Boiled Sweet Potatoes: To boil instead of roast, peel the sweet potatoes and cut them into chunks, then boil them in a large pot with enough water to cover them for 10 minutes until fork tender rather than roasting them in the oven. Drain well then proceed as directed in the recipe. You can also used canned sweet potatoes.
- Meringue Topping: Whisk together 7 egg whites and 2/3 cup granulated sugar in a heatproof bowl set over a pan of simmering water until they reach 160°F. Transfer the mixture to a stand mixer fitted with a whisk attachment and add another 2/3 cup granulated sugar and 1/4 teaspoon cream of tartar. Whisk on medium-high speed for 7-10 minutes until thick and glossy stiff peaks form. You should be able to rub the meringue between your fingers and it will feel smooth instead of grainy. Pile on top of the pie and torch using a kitchen blow torch just before serving.
Nutrition
Calories: 370kcal | Carbohydrates: 57g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 289mg | Potassium: 397mg | Fiber: 3g | Sugar: 31g | Vitamin A: 12341IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg
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