Description
This classic Sweet Potato Pie recipe features a smooth, spiced sweet potato filling nestled within a flaky 9-inch pie crust. With warm notes of cinnamon, ginger, and allspice, this Southern-inspired dessert is baked to perfection and topped with a luscious homemade whipped cream, making it an ideal treat for holidays or any gathering.
Ingredients
Scale
For the Filling:
- 1 9-inch pie crust (store-bought or your favorite recipe, such as Whole Wheat Pie Crust)
- 2 large sweet potatoes
- ¾ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter (about 1/2 stick)
- 1 ¼ cups 2% evaporated milk, divided (about 10 ounces)
- ⅓ cup granulated sugar
- 3 large eggs
- 1 tablespoon bourbon or 2 additional teaspoons pure vanilla extract
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened coconut flakes (optional, for serving)
For the Whipped Cream:
- 1 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 (7-ounce) jar marshmallow cream (optional, for marshmallow whipped cream variation only)
Instructions
- Prepare the pie crust: Roll out the pie crust and transfer it to a standard 9-inch pie dish. Trim the edges and fold them under, then crimp with your fingers or a fork. Cover the crust with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Preheat the oven: Place a rack in the center and preheat the oven to 375°F (190°C).
- Cook the sweet potatoes: Scrub and peel the sweet potatoes, then dice into large 3-inch chunks. Place in a large pot, cover with cold water, bring to a boil, then reduce to medium heat and simmer until tender, about 15-20 minutes.
- Drain and mash potatoes: Drain the sweet potatoes and transfer back to the pot. Mash them and measure out 2 cups for the pie filling, reserving any extra for another use.
- Cook filling mixture: Add brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tbsp) of evaporated milk to the mashed potatoes. On low heat, cook for about 5 minutes, mashing further as it cooks.
- Puree the filling: Use an immersion blender or transfer to a blender/food processor to puree the filling until completely smooth and fragrant. Remove from heat and let cool in the pot.
- Mix egg ingredients: Whisk together the remaining evaporated milk (5 ounces), granulated sugar, eggs, bourbon (or extra vanilla), and 1 teaspoon vanilla extract in a separate bowl until smooth.
- Combine mixtures: Pour the egg mixture into the warm sweet potato filling and stir until evenly combined and silky smooth.
- Fill and bake the pie: Remove the crust from the refrigerator, pour in the filling, and place the pie on a baking sheet. Bake at 375°F for 10 minutes, then reduce temperature to 325°F and bake for an additional 50 minutes or until the pie is set. Shield crust edges if browning too quickly. Cool completely after baking.
- Prepare whipped cream: In a stand mixer bowl fitted with a paddle attachment, beat cold heavy cream on low speed, increasing to high until soft peaks form. Add vanilla extract and beat until a loose but firm whipped cream forms (stiffer than soft peaks, but not hard peaks).
- Serve: Serve the sweet potato pie at room temperature topped with whipped cream and optional unsweetened coconut flakes.
Notes
- For a marshmallow whipped cream variation, fold in 7 ounces of marshmallow cream into the whipped cream after soft peaks form.
- If the pie crust edges brown too quickly during baking, shield with foil or a pie crust protector.
- You can prepare the pie crust up to one day in advance and keep refrigerated before filling.
- Use an immersion blender for the smoothest filling texture, though a regular blender or food processor works as well.
- Leftover filling can be used in other sweet potato desserts or breakfast dishes.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
