If you want to go for a shocking twist then use purple sweet potatoes and watch your guests do a double take, LOL. As you can see I like just a touch of whipped cream on my pie, you might want to add more… If you want to speed things up you can use a graham cracker crust and you will not be disappointed.
If you’ve tried this sweet potato pie then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Sweet Potato Pie
Every holiday gathering needs this fragrant sweet potato pie with fluffy whipped cream!
Ingredients
For the Pie Crust:
- 2 1/2 cups flour plus more for rolling 300g
- 4 tbsp granulated sugar 50g
- 1/2 tsp sea salt 3g
- 1 cup unsalted butter 227g, chilled
- 1/4 cup ice water 60mL
- 1 tsp cinnamon 2g
- 1 tsp all-spice 2g
- 1/4 tsp ginger 500mg
For the Filling:
- 1.75 lb sweet potatoes 794g
- ½ tsp cinnamon 1g
- ¼ tsp allspice 500mg
- ¾ cup brown sugar 150g
- ½ cup heavy cream 118mL
- ¼ cup bourbon 60mL
- 1 tsp vanilla extract 5mL
- 1 tbsp orange zest
- 2 eggs
- 1 egg yolk
For the Egg Wash:
- 1 egg
- 1 tbsp heavy cream 15mL
Instructions
For the Pie Crust:
Preheat the oven to 375 degrees F.
- In a large bowl, combine flour, sugar and salt. Add in spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.
- Roll into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Cut the dough in half, set one half to the side. With a rolling pin, flatten out on a well-floured board, into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
For the Filling:
- Boil sweet potatoes for 30 minutes, then roast them on a baking sheet for about 20 minutes.
- Peel skins off and add to a mixing bowl.
In a standing mixer fitted with a paddle, mash sweet potatoes.
Add spices, bourbon, egg, orange zest, sugar, vanilla and cream to the sweet potatoes. Mix until well incorporated.
- Pour into the pie crust.
For the Egg Wash:
- Mix egg and cream together.
Brush over crust.
For the Pie:
- Bake for about 50 minutes or until the center is set
- Allow to cool for an hour
- Top with whipped cream and serve.
Recipe Notes
Notes: If you’d like a more decorative edge use a pie crust stamp or cookie cutter. I used an oak leaf stamp!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Hi, I’m looking at baking this tomorrow as we don’t have this recipe in the UK. On your ingredients for the pie crust, it says eggs are needed….in the step by step, eggs aren’t needed? Please can you help me as to wether I need them or not? Many thanks, Krista.
Krista,
Eggs are needed for the egg wash! Hope you enjoy!
John
Hi! This recipe looks great. I was just wondering if you blind baked the pie crust before adding the filling? Thanks!!
Hilary,
I didn’t blind bake the pie crust! Hope you enjoy!
John
Great idea using sweet potato!
Beautiful leaves