Sweet Potato Pie Recipe
This sweet potato pie is made with roasted sweet potatoes for a velvety filling. Lightly sweetened and whisked into a spiced custard, the pie is rich and flavorful with just a few ingredients.
Equipment
- Baking Sheet
- Foil
- 9-inch pie pan
- mixing bowl
- Wire cooling rack
Ingredients
- 2 pounds whole sweet potatoes (900g)
- ¾ cup granulated sugar (150g)
- 1 cup 1 cup evaporated milk or whole milk (240mL)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 (9-inch) unbaked pie crust*
- whipped cream to serve
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil.
- Pierce the sweet potatoes in several places with the tip of a knife and place them on the baking sheet.
- Bake for 1 hour or until very soft and the skin wrinkles when pressed. Remove from the oven and let cool for at least 30 minutes. Peel, discard the skins, and mash the sweet potatoes in a large bowl or puree in a food processor for a smoother filling. (Should yield about 2½ cups.)
- Increase the oven temperature to 400°F. Position the oven rack in the bottom third. (If using a homemade crust, see notes about blind baking.)
- In a large mixing bowl, combine the roasted sweet potato, sugar, and milk. At this point, you can whisk them together and taste to adjust for sweetness levels, if you’d like, or skip the taste test. Add the vanilla, ginger, cinnamon, and nutmeg. Whisk until well combined. Taste the filling and adjust the sugar if needed, then add the eggs and whisk until smooth. Pour into the pie crust.
- Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 40 minutes or until the filling is puffed and the center barely wobbles when gently shaken. Let cool completely on a wire rack. The pie can be served at room temperature or refrigerated for up to 24 hours before serving. Serve with whipped cream, if desired. Cover and refrigerate leftovers for up to 5 days.
Notes
- Using a homemade crust? Blind bake it first for a crisp bottom. Freeze the crimped crust for 20 minutes, line with parchment, fill with weights, and bake for 20 minutes at 425°F. Store-bought shells do not need this.
- Orange zest. An earlier version of this recipe included the zest of one large orange. Whisk it in with the other filling ingredients if you'd like it.
- If you grew up on the buttery version, you can whisk in two or three tablespoons of melted or browned butter into the custard before filling the pie crust and bake it for the same time. It will be very good, just a slightly different pie.
Nutrition
Calories: 230kcal Carbohydrates: 44g Protein: 5g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Trans Fat: 0.01g Cholesterol: 56mg Sodium: 93mg Potassium: 462mg Fiber: 4g Sugar: 26g Vitamin A: 16257IU Vitamin C: 3mg Calcium: 89mg Iron: 1mg