Description
This Sweet Potato Pie Recipe is a warm, comforting dessert perfect for the holiday season or any occasion. It features a rich, spiced sweet potato filling blended to silky smoothness and baked in a flaky 9-inch pie crust. The filling is flavored with cinnamon, ginger, allspice, and a touch of bourbon or vanilla, creating a fragrant and flavorful dessert. Served with homemade whipped cream, this classic Southern pie is sure to delight your family and guests.
Ingredients
Scale
For the Filling:
- 1 9-inch pie crust, store-bought or your favorite recipe
- 2 large sweet potatoes
- ¾ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter (about 1/2 stick)
- 1 ¼ cups 2% evaporated milk, divided (about 10 ounces)
- ⅓ cup granulated sugar
- 3 large eggs
- 1 tablespoon bourbon or 2 additional teaspoons pure vanilla extract
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened coconut flakes, optional for serving
For the Whipped Cream:
- 1 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 (7-ounce) jar marshmallow cream (optional, for marshmallow variation)
Instructions
- Prepare the Pie Crust: Roll out your pie crust and transfer it to a standard 9-inch pie dish. Trim the edges and fold them under, then crimp using your fingers or a fork. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Preheat the Oven: Place the oven rack in the center position and preheat to 375°F (190°C).
- Cook Sweet Potatoes: Scrub and peel the sweet potatoes, then cut them into large 3-inch chunks. Place in a large pot and cover with cool water. Bring to a boil, then reduce heat to medium and simmer until tender, about 15 to 20 minutes.
- Mash the Potatoes: Drain the sweet potatoes and transfer back into the pot. Mash well, then measure out 2 cups for the pie filling and reserve any extra for another use.
- Prepare the Filling Base: To the mashed potatoes in the pot, add brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of evaporated milk. Cook over low heat for about 5 minutes, mashing further as it cooks.
- Puree the Mixture: Using an immersion blender, puree the sweet potato mixture until completely smooth. Alternatively, transfer to a blender or food processor for a silky texture. Remove from heat and let cool.
- Mix Wet Ingredients: In a separate bowl, whisk together the remaining 5 ounces of evaporated milk, granulated sugar, eggs, bourbon (or additional vanilla), and vanilla extract until smooth.
- Combine Filling: Carefully stir the egg mixture into the warm sweet potato mixture until fully combined and smooth.
- Assemble the Pie: Remove the chilled crust from the refrigerator. Pour the filling into the pie crust and place the dish gently onto a baking sheet.
- Bake the Pie: Bake at 375°F for 10 minutes, then reduce oven temperature to 325°F and bake for an additional 50 minutes or until the pie is set and a knife inserted near the center comes out clean. If the crust browns too quickly, cover edges with foil to prevent burning.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely at room temperature before serving.
- Prepare the Whipped Cream: Place cold heavy cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed, gradually increasing to high until soft peaks form. Add vanilla and continue beating until the cream is loose whipped, firmer than soft peaks but not stiff. For a marshmallow variation, fold in marshmallow cream as desired.
- Serve: Slice the pie and serve at room temperature topped with whipped cream and optional unsweetened coconut flakes.
Notes
- For a smoother filling, use an immersion blender or food processor to puree the sweet potato mixture.
- Shield the edges of the crust with foil during baking if they brown too quickly.
- Marshmallow cream can be added to the whipped cream for a sweeter, fluffier topping.
- Use bourbon for added depth of flavor or substitute with vanilla extract for a non-alcoholic option.
- Pie can be served with a sprinkle of unsweetened coconut flakes for additional texture and flavor.
- Store leftover pie covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
