Serves 6
300 min
Sweet Potato Pie
Recipe GLPRb57bd9d5102d2d
A classic Southern dessert featuring smooth, spiced sweet potato filling baked in a buttery pastry crust. The combination of warm spices—cinnamon, allspice, and nutmeg—with hints of citrus and vanilla creates a rich, comforting pie perfect for any occasion.
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Ingredients
1 9-inch pie shell Classic Pie Pastry for one 9-inch single-crust pie (or double-crust pastry if making a braided edge)
2 cups cooked, mashed sweet potatoes
4 large eggs
1 cup firmly packed dark or light brown sugar
¼ cup orange juice
1 tablespoon lemon juice
1 cup whipping (heavy) cream
¼ cup unsalted butter, melted
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon pure vanilla extract
Directions
Prepare your pie pastry according to the Classic Pie Pastry recipe. If making a simple edge, line a 9-inch deep-dish pie pan with the pastry, trim it to ½ inch beyond the pan edge, and fold the edge under. If making a braided edge, roll out the remaining pastry to ⅛-inch thickness and cut into strips between ¼ and ½ inches wide. Brush water on the edge of the pastry shell, then loosely braid 3 strips around the edge, joining additional strips as needed by pressing the ends together. Secure the braid by pressing lightly to the shell edge.
Cover the prepared pie shell with plastic wrap and refrigerate until firm, at least 30 minutes. Preheat your oven to 425°F.
While the shell chills, puree the cooked sweet potatoes in a food processor or blender until completely smooth.
In a large mixing bowl, lightly beat the eggs with a wire whisk or electric hand mixer until combined.
Add the pureed sweet potatoes, brown sugar, orange juice, lemon juice, heavy cream, melted butter, cinnamon, allspice, nutmeg, salt, and vanilla extract to the eggs. Continue beating until the mixture is very smooth and well blended.
Pour the filling mixture into the chilled pastry-lined pie pan.
Bake the pie at 425°F for 15 minutes. Then reduce the oven temperature to 375°F and bake for an additional 40 to 45 minutes, until the center is almost set but still slightly wobbly. If the crust begins to brown too quickly, loosely cover the top with foil to protect it.
Remove the pie from the oven and place it on a wire cooling rack. Allow it to cool for 2 to 3 hours before cutting and serving. Cover any leftovers and refrigerate within 8 hours.
