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Sweet Potato Pie with Spiced Cream Filling Recipe

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4 from 2 reviews

This homemade sweet potato pie features a flaky, buttery crust filled with a smooth, spiced sweet potato custard. Roasted sweet potatoes are blended with warm cinnamon, nutmeg, and vanilla for a classic Southern dessert that’s perfect for holiday gatherings or any cozy occasion.

Ingredients

Pie Filling

  • 1 1/2 lb. sweet potatoes
  • 3 large eggs
  • 3/4 cup heavy cream
  • 2/3 cup dark brown sugar
  • 4 Tbsp. unsalted butter, softened
  • 2 tsp. pure vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. kosher salt

Crust

  • 1 batch basic pie dough, chilled
  • All-purpose flour, for rolling

Instructions

  1. Roast Sweet Potatoes: Preheat the oven to 425°F. Pierce the sweet potatoes with a fork on all sides and place them on a foil-lined baking sheet. Roast for 45 to 50 minutes, or until completely tender. Allow them to cool enough to handle.
  2. Prepare Pie Dough: On a lightly floured surface, roll out the chilled pie dough to a 1/4-inch thick round. Carefully transfer it to a 9-inch glass or metal pie pan, letting the dough slump naturally into the dish without stretching.
  3. Trim and Crimp Dough Edges: Use a sharp knife or kitchen shears to trim the excess dough, leaving a 1/4-inch overhang. Fold this extra dough underneath along the rim of the pie pan and crimp the edges to seal. Refrigerate the crust for about 30 minutes until cold.
  4. Blind Bake the Crust: Preheat the oven to 375°F with a rack in the center position. Line the chilled dough with a wrinkled large square of foil or parchment paper, then fill with pie weights, uncooked rice, or dried beans to weigh it down.
  5. Bake and Cool Crust: Bake until the top and sides of the crust are set and dry, about 18 to 20 minutes. Remove the foil and weights, then bake an additional 5 minutes until the bottom is dry and set. Let the crust cool. Lower the oven temperature to 350°F.
  6. Prepare Filling: Peel the roasted sweet potatoes and cut away any overly caramelized spots. Measure out 2 cups (approximately 450 grams) and place in a food processor. Pulse until blended, scraping the sides as needed. Add eggs, heavy cream, brown sugar, softened butter, vanilla extract, cinnamon, nutmeg, and salt. Pulse continuously for about 90 seconds until the mixture is smooth.
  7. Fill and Bake Pie: Pour the sweet potato filling into the cooled crust. Bake at 350°F for 40 to 50 minutes, until the filling is puffed and set around the edges but still slightly jiggly in the center.
  8. Cool and Serve: Allow the pie to cool completely before slicing and serving.

Notes

  • Use chilled pie dough for easier handling and to prevent shrinking during baking.
  • Pie weights or an alternative weight like rice/beans are essential for blind baking to avoid puffing of the crust.
  • Ensure the sweet potatoes are fully roasted and tender to achieve a smooth filling texture.
  • Adjust baking time slightly if the pie is browning too quickly; tent with foil if needed.
  • Letting the pie cool fully allows the filling to set properly, making slicing cleaner.

Find it online: https://recipesbyliza.com/sweet-potato-pie-with-spiced-cream-filling-recipe/