It’s creamy smooth and has deeper, richer flavors than pumpkin. A very satisfying pie and easy to make. Be sure to serve it with whipped cream! This is an updated recipe, which happened to win a blue ribbon for a Pie Pal at the NM State Fair Pie Contest.
Sweet Potato Pie
Ingredients
- Pastry dough for single 9" crust
- 2 c. pureed baked sweet potatoes (peeled) (3-4 large ones)
- 1/2 c. white sugar
- 1/2 c. firmly packed brown sugar
- 3 large eggs
- 1 egg yolk
- 1 1/2 c. half and half
- 1 T. vanilla
- 1 1/2 t. lemon juice
- 1 t. cinnamon
- 3/4 t. ginger
- ½ t. nutmeg
- 1/2 t. salt
Directions
- Bake the sweet potatoes & set aside to cool. (See note below)
- Roll out crust and fit into 9” deep dish pie plate; create a decorative edge. Cover and chill.
- Preheat oven to 400 degrees.
- Process in a food processor or blender until smooth the sweet potatoes, sugars, eggs and egg yolk. You may need to do this in 2-3 small batches and blend together in a large bowl!
- Add remaining ingredients and process again until smooth.
- Pour filling into pie shell.
- Bake at 400 for 10 minutes, then turn the oven down to 350° for 45-50 minutes or until set. Be careful not to overcook.
- Serve at room temperature or chilled, preferably with a cloud of whipped cream.
Baker’s Notes and Tips and Tricks
1. Wash the sweet potatoes (2-3) and prick with a fork. Wrap in aluminum foil. Bake the sweet potatoes on a baking sheet at 400° for about an hour, until tender. Unwrap, cool, peel, and puree.
2. You may want to use a crust shield partway through baking the pie to protect the edges of the crust from overcooking.
3. With custard-style pies, like this one, it's easy to overbake (which causes cracks in the top). The pie may be slightly jiggly in the middle when done. Just make sure the crust is golden.
Estimated Preparation Time: Including making crust, baking sweet potatoes and making and baking pie: about 2.5 hours altogether but can be done in stages.
Credits: Pie by Havens, Photo by Rebecca
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Nancy Wall
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