Homemade Sweet Potato Pie Recipe
This sweet potato pie is perfect for any celebration, and it’s easy to make. It has a silky smooth texture, perfect spice flavor and crispy crust. Put a little whipped cream on top, it is totally irresistible!
We like to make some classic pie recipes for holiday dinners, such as apple pie or pecan pie, but this recipe is a new favorite and I think we must add it to this year’s must-have list!
Favorite new pies for the holidays
Say hello again! I’m Alicia from Baker upstairs, and I’m so happy to share one of my favorite pie recipes with you today! Have you ever tried sweet potato pie? ?
I know that pumpkin pie is loved by everyone during the holiday season, but I have never been a fan of pumpkin pie. I do not know why either! Maybe I ate too much when I was a kid, but when it comes to holiday pie, it has never been my first choice.
This sweet potato pie is surprisingly similar to pumpkin pie, but I like its taste better, and the filling is smoother and sweeter. It has a silky smooth texture, perfect spice flavor and crispy crust. Because my husband is a big fan of pumpkin pie, we are very happy to find a pie that we all agree with!
How to make sweet potato pie
The first step in making sweet potato pie is to roll out the pie crust. You can make your own pie crust (this simple recipe is my favorite), or use refrigerated pie crust. You need to unfold it into a roughly circle with a diameter of at least 13 inches. Once pushed out, transfer it to a 9-inch pie pan.
Crimping. Carefully press it into the bottom and sides of the pie pan, leaving an inch of overhang on the edge of the pan. Fold the sides together and use your fingers or a fork to roll up the dough. You will want the crust to be slightly larger than the pie pan because it will shrink a bit when you pre-bake.
Weight and baking. Put a piece of foil on the bottom of the pie crust and fill the pie with dried beans or the weight of the pie. The beans will help hold the pie crust in place during baking, so the pie crust will not shrink as much. You will bake the beans for about 15 minutes, then remove the beans and foil, and bake for another 10 minutes.
The crust will not be fully cooked, but when the wet sweet potato filling is added to the crust, pre-bake will help prevent soaking.
Sweet Potato Pie Filling
Sweet potato filling is quick and easy to make! You can use the remaining sweet potatoes, mash them, or just peel, chop, boil the sweet potatoes, and then mash them. I used 4 small sweet potatoes, but depending on the size of the potatoes, you may need more or less. You will end up wanting a total of 3 cups of mashed sweet potatoes.
Mix and bake. After all the fillings are mixed together, pour it into the pie crust and spread evenly. Bake the pie for 15 minutes, then lower the temperature, and bake for another 45-60 minutes, until the filling is set.
The edges of the filling will be light brown and the top should look dry. Remove the pie from the oven and let it cool for at least an hour before serving.
Service tips: I like to put a ball of fresh sweetened whipped cream on this pie, sprinkled with a little cinnamon. The vanilla ice cream next to it is also delicious! The sweet potato filling is mild and sweet, with a perfect mild spice flavor.
This is actually a good recipe Make ahead and freezeThis is the perfect choice when you are preparing a large festive dinner. Simply make the sweet potato pie as usual, let it cool completely, and then wrap it tightly in plastic wrap or foil. Put it in a freezer storage bag or airtight container and store it in the freezer for up to 3 months.
When you are ready to eat, thaw in the refrigerator and allow it to reach room temperature before slicing.
This sweet potato pie is delicious and the perfect addition to your holiday table!
For more delicious pie recipes, try:
Preparation time 30 minutes
Cooking time 1 hour
Total time 1 hour 30 minutes
Calories 256 kcal
Author Little Luna
- 1 pie crust refrigerated or homemade
- 3 cups cooked mashed sweet potatoes
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/4 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- fresh cream
Preheat the oven to 375.
Roll the pie crust into a circle about 13 inches in diameter, and then transfer it to the 9-inch pie position. Gently press into the bottom and sides of the pie pan. Trim the shell so that it has a one-inch overhang, then fold and curl the edges of the shell with your fingers.
Put a piece of foil in the crust and fill it with the weight of dried beans or pie. Bake for 15 minutes, then remove the foil and beans. Bake for another 10 minutes, until the bottom of the crust looks dry. Remove from the oven.
To toast the crust, mix the sweet potatoes, butter, brown sugar, sugar, eggs, heavy cream, cinnamon, nutmeg, and salt until well combined. Pour the filling mixture into the pie crust and spread evenly.
Bake for 15 minutes, then lower the temperature to 350 degrees and bake for 45-60 minutes until the center of the pie no longer shakes when you gently shake it. Remove from the oven and cool for at least 1 hour before serving.
Serve with whipped cream and refrigerate any leftovers.