Sweet Potato Pie

Depending on the season, sweet pies are always a favorite 💖! During fall and winter, there’s Chocolate Bourbon Pecan Pie, Raisin Pie, Tarte Tatin, Apple Cheese, Silk & Satin Chocolate, and many others.
 
One that is pretty similar to Pumpkin Pie 🎃 is the famous Sweet Potato Pie! This Southern staple has a gorgeous flavor profile. It’s sweeter and creamier than its counterpart with a nice background of warm spices.
 
Both, sweet potato and pumpkin pies, are popular during the cooler months, particularly during Thanksgiving 🦃 and the Holiday season. This featured dessert is less dense and also doesn’t require as many spices as the pumpkin one.
 
To get the most natural sweetness from the potatoes 🥔, it’s important to bake them in their skin. After letting them cool off, the skin separates easily from the flesh therefore no need to smash them!
 
To make the best Sweet Potato Pie 🥧, it’s important to break down the strings from the spuds. The best way is to use a food processor and mix until they turn into a very smooth texture with no strings in it. When doing this step, make sure they’re still warm… they mix better.
 
After poking 🍴 the bottom and the sides of a pie crust (homemade or store-bought), crumple a piece of parchment paper before placing it in the crust. The reason is it makes it more pliable and helps to take the shape of the crust especially the sides.
 
To prevent the dough from puffing up and keeping it in place, pie weights are dropped in the crumpled parchment paper. If you don’t have any, simply use dried beans or even rice 🍚 but keep them for a few times for that purpose only, otherwise if incorporated in other recipes as an ingredient, they’ll taste horrible.
 
The pie crust is partially baked for 15 minutes ⏳. This is called “blind baking” which means baking a pie crust without any filling. Doing this step will prevent the bottom from getting soggy especially when the filling is pretty thin or “liquidy”.
 
The rest of the recipe is very easy. Mix 🥄 all the ingredients in a large bowl. Turn the reserved egg whites into foam and gently fold it in with the potato mixture. Pour the filling into the partially baked pie crust and bake.
 
Just a quick note about the egg whites…
You don’t have to do this step and simply add the whole eggs 🥚 along with the other ingredients in the potato purée. I separate them because it makes the pie airier and taller but again, it’s not necessary to turn the whites into foam.
 
At first, the pie is baked at 400ºF for only 15 minutes before decreasing the temperature to 350ºF, letting it bake for 45 to 50 minutes ⏰ or until the center slightly jiggles and the top is dry. The pie needs to cool completely before serving or refrigerated.
 
This traditional Southern Sweet Potato Pie is a scrumptious change from the pumpkin one! Served with a dollop of whipped cream, this delicious classic dessert is sure to please your family and friends for this coming Thanksgiving and Holiday season 🎄!
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Pumpkin Cheesecake with Biscoff Crust
– Black Forest Cake
– Orange Flan
– Bumbleberry Pie
– Maple Walnut Cake
– Grasshopper Pie
– Red Velvet Cake
– Bread Pudding with Bourbon Sauce
– Chocolate Beet Cake
and for even more dessert recipes, click on this link… Recipe Category • Dessert
 

 
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Sweet Potato Pie

So scrumptious, this tasty Southern Sweet Potato Pie recipe is perfect for Thanksgiving or the Holiday season…

5 from 14 votes

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Servings 8

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Passive Time 1 hour hr

Ingredients

  

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• 2 lbs. whole sweet potatoes, washed and patted dry
• 1 9-inch pie crust see Recipe
• 1 cup evaporated milk tips & tricks
• 1/4 cup melted unsalted butter, cooled
• 3 large free-range eggs, yolks and whites separated
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 tsp. pure vanilla extract
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 pinches ground Himalayan pink salt
• 1/2 tsp. lemon zest
• whipped cream, for serving see Recipe

Directions

 

• Preheat oven to 400ºF and line a baking sheet with foil; set aside.
• Poke potatoes a few times and place them on the prepared baking sheet. Transfer to the preheated oven and bake for 60 to 75 minutes or until tender.
• Remove from the heat and allow them to cool, about 20 to 30 minutes.
• Increase the heat to 425ºF.
• Poke the bottom and sides of pie crust and crumple a piece of parchment paper before placing it in the pie crust. Drop in pie weights and place a pie crust shield.
• Transfer to the preheated oven and partially bake (blind baking) for 15 minutes or until the edges start turning light golden.
• Remove from the heat and set aside to cool.
• Decrease heat back to 400ºF.
• Peel off the potatoes skins and place the flesh in the bowl of food processor; discard the skins.
• Process until the spuds are smooth with no strings in it.
• Transfer the potatoes to a large bowl and add evaporated milk, butter, egg yolks, both sugars, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, salt, and lemon zest. Whisk until the ingredients are well combined.
• In another bowl, add egg whites and using a hand blender, process until stiff peaks form.
• Add the foam to potato mixture and gently fold until blended.
• Pour the filling into the partially baked pie crust and transfer to preheated oven; place pie crust shield.
• Bake for 15 minutes at 400ºF then reduce to 350ºF. Bake for 45 to 50 minutes or until the center slightly jiggles.
• Remove from the heat and let it cool to room temperature for 1 hour before serving or transferring to the fridge.

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