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Classic Sweet Potato Pie
Classic Sweet Potato Pie
0 Likes
Prep Time:
55 minutes
Total Time:
100 minutes
Elevate your Thanksgiving with rich and flavorful roasted sweet potato pie. Simple yet essential for a memorable holiday feast.
Ingredients:
  • To serve:
  • Whipped cream (optional)
  • 3 sweet potatoes, about 1 1/4 pounds, cut in half lengthwise (makes about 2 cups, mashed)
  • 1 9-inch frozen pie shell, homemade or store bought
  • 2 large eggs
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 3/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups half-and-half
Instructions:
  • Preheat the oven to 350ºF and prepare a rimmed baking sheet by lining it with parchment paper.
  • Prepare the sweet potatoes and pie crust: Arrange halved sweet potatoes on a baking sheet, cut sides down, and gently score each half with a paring knife. Line a frozen pie shell with non-stick foil, then fill with dry beans or pie weights.
  • Bake the potatoes and pie shell: Bake both the pie shell and potatoes at 350°F for 45-50 minutes, rotating halfway through. The potatoes are done when a knife tip goes through easily. Let the potatoes cool for 10 minutes and the pie shell until golden. Remove the beans from the pie shell and save for later. If the crust isn't golden, bake for an extra 4-5 minutes without the foil.
  • Peel and mash the potatoes: Peel the warm potatoes, discarding the skins, and transfer them to a large bowl. Mash the potatoes with a fork or potato masher until they are slightly mashed with some small pea-sized lumps.
  • Prepare the filling: Quickly whisk together the potatoes. Slowly add the eggs one by one, whisking until each one is mixed in. Whisk in the brown sugar, cinnamon, ginger, nutmeg, salt, and melted butter. Finish by whisking in the half-and-half.
  • Prepare the pie: Place the pie pan on a baking sheet and evenly pour in the filling. Bake in the oven for 45 to 55 minutes until the edges of the filling slightly puff up and a toothpick inserted in the center comes out clean. If the crust browns too quickly, shield the edges with aluminum foil or a pie shield to avoid burning.
  • Allow the pie to cool on a rack, then serve at room temperature with whipped cream. If you enjoyed the recipe, please consider leaving a star rating and a comment!

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