Homemade Sweet Potato Pie Recipe
This homemade sweet potato pie is perfectly sweetened with brown sugar and spiced with the flavors you love in fall. Top it with fresh whipped cream for a simple yet impressive dessert for your Thanksgiving spread.
Servings: 10 servings
Ingredients
- ½ recipe homemade pie crust
- 1 pound sweet potatoes1
- ¼ cup (57g) unsalted butter softened to room temperature and cut into 4 slices
- 1 cup (200g) firmly packed light or dark brown sugar
- ½ cup (120mL) heavy cream
- 2 large eggs
- 2 Tablespoons (15g) all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Fit a 9" pie plate with the pie crust. Crimp the edges and allow to chill in the refrigerator until you are ready to fill it.½ recipe homemade pie crust
- As the pie dough chills, prepare the sweet potatoes by peeling them, then cut them into 1-2" chunks.1 pound sweet potatoes1
- Bring a large pot of water to boiling, add the cut sweet potatoes, then boil for 15-20 minutes, or until sweet potato chunks are fork-tender. Drain and allow to cool for 15 minutes.
- Move an oven rack to the middle position, then preheat the oven to 350ºF (177ºC).
- Once the sweet potatoes have cooled a bit, you are going to mash them. You can use the large pot you boiled them in or transfer them to a large bowl. Mash cooked sweet potatoes with a handheld electric mixer until smooth. You can also use the bowl of a stand mixer fitted with the paddle or whisk attachment.
- Add the butter, brown sugar, heavy cream, eggs, flour, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt, then mix again until everything is combined and smooth. Pour the filling into the prepared crust.¼ cup (57g) unsalted butter, 1 cup (200g) firmly packed light or dark brown sugar, ½ cup (120mL) heavy cream, 2 large eggs, 2 Tablespoons (15g) all-purpose flour, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon salt
- Fit the pie crust with a pie shield or foil (remove when there are 15-20 minutes remaining on bake time) then bake the pie for 55-60 minutes or until the center of the pie is only slightly jiggly. If you stick a toothpick into the center of the pie, it should come out mostly clean. Remove the pie from the oven then place on a wire rack to cool completely. Serve room temperature or chilled topped with homemade whipped cream or pumpkin spice whipped cream. Store leftovers covered tightly in the refrigerator up to 5 days. Pie freezes well, up to 3 months. Thaw in the refrigerator or at room temperature.
Notes
- Sweet potatoes: 1 pound of sweet potatoes is typically 2 medium sweet potatoes. After mashing, you will have about 2 cups to use for the pie filling.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 316kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 188mg | Potassium: 231mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6799IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
