Roasted sweet potatoes make this pie sweeter and more flavorful than canned pumpkin could ever dream of being.
But beyond their muted orange colors and creamy filling, they’re a bit different.
Pumpkin has a milder flavor, so more spices and sweeteners are used, such asmaple.
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Sweet Potato Pie Ingredients
Get out your apron.
This sweet potato pie requires some hands-on work, but it really pays off in the end.
(More on that below.)
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Can I Make Sweet Potato Pie Ahead of Time?
Yes, you’ve got the option to make sweet potato pie ahead of your meal.
If you want to bake fresh, you might still prep parts of the pie in advance.
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Make the pie dough and roast the sweet potatoes up to 2 days in advance.
Can You Freeze Sweet Potato Pie?
You canand you should if you’re working in advance of a holiday meal.
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First, bake the pie in an aluminum pie plate.
Once baked, cool the pie completely.
Wrap in storage wrap.
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Finish with a layer of aluminum foil, and freeze up to 3 months.
Thaw overnight in the fridge, and add whipping cream or sauce before serving.
How To Serve Sweet Potato Pie
Enjoy this pie as a sweet end to your holiday meal.
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Top withwhipped creamand freshly shaved nutmeg; enjoy with a big mug of coffee or warm cider.
you’ve got the option to also serve with asalted caramel sauceorBrown Sugar-and-Ginger Whipped Cream.
Ingredients
Crust:
1 1/2cups(about 6 3/8 oz.
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)all-purpose flour, plus more for work surface
1tsp.granulated sugar
1/2tsp.kosher salt
10Tbsp.
)cold unsalted butter, cubed
3 to 4Tbsp.icewater, as needed
Filling:
2large(14 oz.
each)sweet potatoes, scrubbed
1/2cuppackedlight brown sugar
6Tbsp.
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Add butter, and pulse until butter pieces are pea-sized, about 8 pulses.
Chill Crust:
Use edges of the plastic to bring dough together into a rough disk shape.
Wrap and flatten into a 1-inch-thick disk.
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Refrigerate until firm, at least 1 hour or up to 2 days.
Roll out Crust:
Preheat oven to 425F.
Unwrap chilled dough onto a lightly floured work surface.
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Roll out to a 12-inch (about 1/4-inch-thick) round.
Fold overhang under itself, and crimp edges decoratively, as desired.
Parbake Crust:
Line chilled Crust with parchment paper; fill with dried beans or pie weights.
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Bake in preheated oven until edges are lightly golden, 12 to 15 minutes.
Remove parchment and beans; return to oven.
Continue baking until dry to the touch, about 5 minutes.
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Let cool completely on a wire rack, about 30 minutes.
Set aside until cool enough to handle, about 15 minutes.
Reduce oven temperature to 350F.
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Puree sweet potatoes:
Place sweet potato chunks in the bowl of a food processor.
Process until pureed and smooth, about 45 seconds.
Combine remaining Filling ingredients:
Add sugar and butter; process until combined, about 30 seconds.
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Add eggs, cream, vanilla, cinnamon, nutmeg, salt, and ginger.
Process until very smooth, about 45 seconds.
Stop to scrape down bottom and sides.
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Process until mixture is fully combined, about 5 seconds.
Let cool completely on a wire rack, about 2 hours.
Cut pie into slices, and serve with sweetened whipped cream and freshly grated nutmeg.
