A close cousin of pumpkin, sweet potato pie is homey, rich, and satisfying in a way that always makes us feel comforted. To make the filling, you combine a little flour, ground cinnamon, allspice, and cloves with baking powder, then—in a stand mixer—mash your already-baked and peeled sweet potatoes. Add eggs, sugar, sweetened condensed milk, butter, vanilla, and the flour mixture, then pour this filling into a prepared pie crust and bake. Make this pie the day before you plan to
serve it, so the filling has a chance to cool and solidify. Serve with Easy Whipped Cream. Before you begin: To cook the sweet potatoes, triple this recipe for Baked Sweet Potato, omitting the molasses-clove compound butter. You’ll also
need to make Flaky Pie Dough.Ingredients (13)
Instructions
During this time of year, we all gather
around one another to give thanks for what we have. We sit around large amounts of food, and embrace one another. There are so many memories that centered around this time of year. Every aroma and taste takes me to a specific moment in my life. One in particular is sweet potato pie. This simple and timeless dessert has been a staple in many homes for years. For me, it is my father’s signature dessert. For years, I watched him make and
perfect his recipe . I might not have his full recipe, but this Classic Sweet Potato Pie recipe is something that has a piece of him in it with my own personal twist. There has been an ongoing debate between which pie is better, pumpkin pie or sweet potato pie. It’s really funny listening to people’s reasoning for which pie they prefer. Plus, there are many people who prefer one pie over the other; but, they have never tried the other pie. For me personally, I have never had pumpkin pie. I’m not a big fan of pumpkin to begin with. Plus, sweet potato pie has a
special place in my heart. a RECIPE OF MEMORIES
Sweet Potato Pie or Pumpkin Pie
When you look at the basic ingredients for both pies, there are a lot of similar ingredients. But, at the end of the day, this debate will go on forever. For some people, they do not like pie at all which is an insult to me; but, everyone is entitled to their opinions on desserts.
How to make Sweet Potato Pie
For pies, a good flaky pie crust is essential. If you decide to make your own, make the pie dough first so that it has time to chill and settle. Stay tuned for a simple and flaky pie dough recipe later this season! A good 9-inch pie crust will do perfectly for this recipe.
You want to make sure that you clean and scrub the sweet potatoes. You do not want to taste any dirt in your pie. For this recipe, I baked the sweet potatoes whole in a 400 degree oven instead of boiling them. This allows the sugars to caramelize a little inside the sweet potato. It adds a lot of extra flavor to the pie.
As the potatoes bake, get together the other ingredients (sugars, spices, flavorings, eggs, flour, etc). As soon as the potatoes are done, skin them and add them to a bowl. Break them apart with a knife or fork. Immediately add in your mini marshmallows. I learned this trick from an older lady named Ms. Louise that I used to work with. She knew how to make amazing pies! She showed be several tips and tricks. The melted mini marshmallows gives the pie an amazing fluffy texture.
Add in the remaining of the ingredients and mix until smooth. Press the pie dough into the pie dish to remove any air pockets. Add the filling and smooth.
Bake the pie in a 350 degree oven for 50 - 60 minutes. The pie’s center should be slightly wiggly when done. Allow the pie to cool. Slice and serve! I suggest adding a marshmallow fluff topping for some added flavor and contrast.
The FINAL PRODUCT
Everyone has their own opinion on how this pie should taste. But, there are some things that are universal. First off, the pie crust should flaky and buttery! If you really want to fancy this year, add some crimping and designs to the edges of the crust. It’ll make you feel like a real baker!
The pie’s filling should smooth like velvet. Typically, sweet potatoes are stringy when cooked. Mashing and mixing properly will help the pie filling turn out very smooth. The taste of filling should not be overly sweet and heavily spiced. The sweet potatoes should be the main attraction. The sugar and spices should accent the sweet potatoes. What really sets the pie off is the the ground ginger and lemon juice. They add a slight twang to the pie. Lastly, the pie should be beautiful burnt orange color. Trust me, the appearance alone is sure to please!
Baking Tips:
-Try covering the edges of the pie with aluminum foil to prevent overbaking and burning.
-Fresh sweet potatoes are always best. They will add a lot more concentrated flavor.
-Add a whipped marshmallow topping to the pie for added flavor and contrast.
I’d love to hear your feedback about this Classic Sweet Potato Pie! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Classic Sweet Potato Pie
Enjoy this simple and easy Classic Sweet Potato Pie recipe! The best sweet potato pie is made with fresh ingredients and flavorings. A flaky pie crust and a smooth filling makes this pie one for the books! It is full of fall flavors that make you feel warm and cozy inside.
Ingredients
- 3 each - medium sized sweet potatoes
- 1 stick - salted butter, melted
- 2 each - eggs
- ¾ cup - brown sugar
- ¾ cup - white sugar
- 1 tbsp - flour
- 1 tsp - cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 pinch - clove (a very small pinch)
- 1 pinch - salt
- 1 tbsp - vanilla extract
- 2 tsp - lemon juice
- ½ cup - evaporated milk
- 1½ cups - mini marshmallows
- 1 each - 9-inch pie crust (homemade or store bought)
Instructions
- If using a homemade dough make sure to make the dough first. The dough should be chilled, rolled, shaped and chilled again. It should then be blind baked.
- Heat oven to 400 degrees.
- Wash and scrub the sweet potatoes to remove any dirt and debris.
- Add the sweet potatoes (leave the skin on) to a lined half sheet pan and bake for 1 hour.
- Mix together the sugars, cinnamon, nutmeg, ginger, clove and salt in small bowl.
- Remove the sweet potatoes from the oven. Turn the oven down to 350 degrees.
- While still hot, peel the potatoes and add them to a large bowl. Break them up with a knife or fork.
- While still hot, add in your mini marshmallows and mix with an electric hand mixer. Allow the marshmallows to fully melt.
- Add the sugars, spices, and melted butter. Mix until fully incorporated.
- Add eggs, evaporated milk, lemon juice, vanilla extract, and flour. Mix until fully incorporated.
- Line your pie pan/dish with your pie dough. Make sure to press it slightly into the pan to remove any air pockets.
- Crimp the edges if you like for presentation purposes.
- Add the filling into the prepared pie dish and smooth out the filling.
- Bake on a half sheet pan in a 350 degree oven for 50 - 60 minutes. The center of the pie should be slightly wiggly when done.
- Remove from the oven and cool. When the pie is room temperature, serve and enjoy!
Notes:
The pie can be made 1 - 2 days in advance. Store the pie in the refrigerator.
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