Sweet potato pie, territory that I hadn’t yet ventured. To me it just looked like pumpkin pie, and the only one that I had ever tried tasted like pumpkin pie, in all fairness it was store bought. Today that all changed, and I made a sweet potato pie and I must say it was pretty awesome! There are some similarities but sweet potato pie has something of its own going on, the texture is less wet, the spices are different and it has a lighter mouth feel.
Give it a shot!
First off, I didn’t cook my own sweet potatoes, I bought the canned ones, they often say “Yams” on the can, but they are sweet potatoes and they worked just fine. If it makes you feel fancy to bake your own, go for it!
Here’s how I did it. I combined everything but the eggs in my food processor, why a food processor? Sweet potatoes are fibrous and a bit stringy and the food processor will take care of that. Don’t have a food processor? Don’t worry, a mixer will work just fine. I used heavy cream in my recipe but milk will work just fine, I enjoyed the richness that the heavy cream added.
Give it a good spin until it is all combined, then scrape down the sides and add the eggs. Give it another spin to combine the eggs well.
Pour it into your unbaked pie shell, spread around and to make it even. You don’t have to make your own, you can buy one of those frozen ones, but make sure that you get the deep dish, this isn’t going to fit in the shallow standard shells.
Slide it into your preheated oven. I always bake pies on the lowest rack, especially if I haven’t blind baked the crust first, this will help avoid a soggy crust. I give it 10 minutes at a high temperature and then lower it, this gives the bottom of that crust a head start, then the lower temperature helps keeping it from over browning.
Pay no attention to the bottom of my oven, I ain’t cleaning it until after the holidays!
bake until a knife inserted near the center comes out clean, and now all you have to do now is let it cool.
Here is the final result, looks like pumpkin pie, but has its own thing going on, give it a try!
- 2 cups mashed sweet potato (455 g) fresh or canned
- 3/4-1 cup light brown sugar (140-200g)*
- 1/2 cup melted butter (227g)
- 1/2 cup heavy cream (227g)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 eggs (if using extra large or jumbo, only 2 eggs)
- 1 unbaked 9" pie shell
- Preheat oven to 400 degrees
- In a food processor or bowl of a mixer combine sweet potatoes, butter, sugar, vanilla, heavy cream, cinnamon and nutmeg, beat until smooth. Add eggs and beat until well combined. Scoop filling into unbaked pie shell.
- Bake in preheated oven on the lowest rack for 10 minutes. Reduce oven temperature to 350 degrees and bake for 35-45 minutes more or until a knife inserted near the center comes out clean. Remove and cool completely before serving.
- If using canned sweet potatoes in syrup, use 3/4 cup brown sugar, if using fresh use the full cup.