Sweet Potato Pie

from kristineskitchenblog.com

This homemade Sweet Potato Pie is creamy and warmly spiced with a buttery, flaky pie crust. It's sure to be a favorite dessert on your holiday table!

Prep Time35

Cook Time1 50

Cooling Time2

Total Time4 25

Servings: servings

Calories: 410kcal

Ingredients

Pie Crust (or use store-bought 9-inch crust)

1 ¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
8 tablespoons cold, unsalted butter cut into small cubes
3-4 tablespoons ice-cold water

Sweet Potato Pie Filling

1 ¼ pounds whole fresh sweet potatoes about 1 large or 2 small
½ cup packed brown sugar I like to use dark brown sugar
4 tablespoons unsalted butter softened to room temperature
2 large eggs
½ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Instructions

Prepare the Pie Crust

To make homemade pie crust (you can also a 9-inch use store-bought crust): Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, you can make the dough by hand and use a pastry blender, two forks or your fingers to work in the butter.) Pulse a few times to combine the dry ingredients.
Add the cold butter cubes to the food processor. Pulse 8-10 times, until the largest butter pieces are the size of small peas.
Add 3 tablespoons of ice-cold water. Pulse just until the dough just starts to come together, adding one more tablespoon of cold water if the dough seems too dry. The dough should still look crumbly at this point, but it should hold together if you press it between your fingers.
Transfer the dough to a lightly floured work surface. Use your hands to bring the dough together into a ball and then shape into a round disk.
Roll out the dough into a 12-inch circle and transfer it to a 9-inch pie pan. You can gently wrap the dough around your rolling pin or gently fold it into quarters to make it easier to transfer. Lightly fit the dough into the pie dish. Do not press it down or the crust may stick to the pie dish after baking.
Trim the edges so that only ½-inch hangs over the edge of the pie dish. Fold the edges under and flute/crimp as desired using your fingers or a fork. Place the pie crust in the refrigerator while you prepare the pie filling.

Make the Sweet Potato Filling & Bake

Bring a large pot of water to a boil. Add the whole unpeeled sweet potato(es). Boil for 40-50 minutes, until very tender when pierced with a fork. Transfer the sweet potato to a colander and rinse under cold water. Let it rest until cool enough to handle and then peel off the skin (discard skins).
Preheat oven to 350° F with a rack in the center of the oven.
Place the sweet potato in a large mixing bowl (or the bowl of a stand mixer). Use an electric mixer to mash it until smooth.
Add the brown sugar and butter to the bowl. Mix until incorporated.
Add the eggs and mix until incorporated. Then mix in the heavy whipping cream.
Add the vanilla, salt, cinnamon, nutmeg and cloves. Mix until well combined.
Pour the sweet potato mixture into the prepared pie crust. Bake for 55-60 minutes, until the center of the pie barely jiggles when you shake it gently and a toothpick inserted into the center comes out clean.
Let pie cool on a wire rack at room temperature for about 2 hours. Then either refrigerate or serve. Pie can be served chilled or at room temperature.

Video

Notes

If you prefer to bake instead of boil the sweet potatoes, see this Baked Sweet Potato recipe.
Store leftover pie in the refrigerator, wrapped tightly, for up to 3 days. This pie can also be frozen for up to 3 months.
The pie crust dough can be made ahead, shaped into a disk, wrapped tightly with plastic wrap, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before rolling it out.

Nutrition

Nutrition information is only an estimate.