Sweet Potato Pie

Name: Sweet Potato Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8 servings
Cuisine: Southern American
Ingredients: 2 lbs sweet potatoes, roasted, peeled; 1 9-inch unbaked pie crust (store-bought or homemade); 6 tbsp unsalted butter, softened; 2/3 cup light brown sugar, packed; 1/4 cup granulated sugar; 4 large eggs; 12 oz evaporated milk; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp salt

A warmly spiced Southern custard pie with a silky sweet potato filling in a buttery crust - richer and more nuanced than pumpkin pie. Plan ahead: the sweet potatoes need to be roasted and cooled before mixing.

110 minMediumServes 8460 cal/serving

Southern AmericanDessertOvenVegetarianNut-FreeLow-SodiumPork-Free

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Ingredients

2 lbs sweet potatoes, roasted, peeled
1 9-inch unbaked pie crust (store-bought or homemade)
6 tbsp unsalted butter, softened
2/3 cup light brown sugar, packed
1/4 cup granulated sugar
4 large eggs
12 oz evaporated milk
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt

Instructions

1

Preheat oven to 400°F (205°C). Pierce 2 lbs sweet potatoes all over with a fork and roast directly on the oven rack for 45-55 minutes until very tender. Let cool, then peel and measure out the needed amount of flesh.
2

Reduce oven to 350°F (175°C). Fit 1 9-inch unbaked pie crust (store-bought or homemade) into a 9-inch pie plate, crimp the edges, and refrigerate.
3

Beat 6 tbsp softened unsalted butter with 2/3 cup packed light brown sugar and 1/4 cup granulated sugar until smooth. Add the sweet potato flesh and beat until very smooth and creamy.
4

Beat in 4 large eggs one at a time. Mix in 12 oz evaporated milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp salt.
5

Pour the filling into the chilled pie crust. Set on a baking sheet.
6

Bake for 50-60 minutes, until the filling is set around the edges with a slight jiggle in the center. Tent the edges with foil if browning too quickly.
7

Cool completely on a wire rack before slicing. Serve at room temperature or chilled, with whipped cream if desired.

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Questions

What temperature do I cook Sweet Potato Pie at?

For Sweet Potato Pie, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 1 hour, in step 6. The oven is also used at 350 F (about 175 C) in step 2.

How do I know when Sweet Potato Pie is done?

Go by the cues in the method rather than the clock. Step 6: cook until the filling is set around the edges with a slight jiggle in the center.

Can I skip chilling the dough for Sweet Potato Pie?

Step 2 reads: "Fit 1 9-inch unbaked pie crust (store-bought or homemade) into a 9-inch pie plate, crimp the edges, and refrigerate." Not without a cost. The rest in step 2 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Is there a substitute for brown sugar in Sweet Potato Pie?

The entry for Sweet Potato Pie calls for 2/3 cup light brown sugar, packed. In its place: White sugar with a tablespoon of molasses per cup. Without molasses, plain white sugar works but bakes up crisper and paler.

Is Sweet Potato Pie vegan?

No, though it is vegetarian. What keeps it from vegan is 6 tbsp unsalted butter, softened, 12 oz evaporated milk and 4 large eggs. For fully plant-based entries, see the vegan dessert collection.

Which part of Sweet Potato Pie can be done ahead?

Everything up to step 6. Step 6 is a built-in pause of 1 hour: "Bake for 50-60 minutes, until the filling is set around the edges with a slight jiggle in the center." Do everything up to that point ahead of time and pick up at step 7 when you are ready to finish.

Serve it with

Sweet Tea drink
Mint Julep drink
Atol de Elote drink

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