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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
5 hrs 30 mins
Imagine you've just had a big Thanksgiving dinner complete with more side dishes than you can count on one hand. You're stuffed! But somehow, there's always room for a big slice of sweet potato pie. Most regions of the country defer to the classic pumpkin pie to celebrate the season, but a real Southern Thanksgiving is not complete without a silky sweet potato pie. For an extra kick, top it with bourbon-spiked whipped cream!
Does sweet potato pie taste different from pumpkin pie?
Sweet potatoes have a light, fluffy texture and are naturally sweeter than pumpkin. However, when blended with spiced ingredients and baked in a butter crust, they can be harder to differentiate. Sweet potato pie is generally lighter and more airy than a dense and creamy pumpkin pie. Whip up both Thanksgiving pies and see if your friends and family can tell the difference!
Can you use a store-bought pie crust?
Yes, if you don't have time to make a homemade pie crust, a store-bought crust will work well for this sweet potato pie!
Should I par-bake my sweet potato pie crust?
Yes! Custard pies such as sweet potato pie do not bake long enough or at a high enough temperature for the crust to get fully baked. Therefore, you'll need to par-bake the crust before adding the filling to ensure it turns out crisp and cooked through. Simply line the chilled crust with parchment paper and fill it with ceramic pie weights, dried beans, or rice, and bake!
How do you prepare sweet potatoes for sweet potato pie?
The fastest, easiest way to cook a sweet potato for pie is in the microwave! In just 10 minutes, you have a perfectly tender potato that is ideal for pie. Baking the potatoes in the oven yields similar results, it just takes a lot longer and takes up oven space that could be used for par-baking the crust. You don’t want to boil the potatoes because it introduces too much moisture and can make for soupy pie. Plus, this way you don’t have to peel or cube the spuds!
Does sweet potato pie have to be refrigerated?
Yes! Since it's essentially a custard pie with eggs and evaporated milk, sweet potato pie should be stored in the fridge. Be sure to let the pie cool completely at room temperature (it'll take about two hours). At that point, you can dive right in, or store it in the fridge, wrapped tightly in plastic, to enjoy later. It'll stay good for up to four days.
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Ingredients
Pie
- 1 all-butter pie crust
- 1 1/2 lb. sweet potatoes
- 2 Tbsp. unsalted butter, softened
- 1 (5-oz.) can evaporated milk
- 3 large eggs
- 2 large egg yolks
- 2 Tbsp. bourbon (optional)
- 2 tsp. vanilla extract
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/4 tsp. kosher salt
Bourbon Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 to 2 Tbsp. bourbon
- 1/2 tsp. vanilla
Directions
- Step 1For the pie: Preheat the oven to 400˚F. On a lightly floured surface, roll 1 ball of pie dough into a 13-inch circle. Transfer the crust to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).
- Step 2Line the inside of the chilled crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the whole crust is lightly golden all over, 10 to 12 minutes longer. Let cool to room temperature. Reduce the oven to 350˚F.
- Step 3Prick the sweet potatoes all over with a fork and place on a microwave-safe paper towel-lined plate. Microwave on high for 5 minutes and flip. Microwave until the potatoes are tender, about 5 minutes more. Allow to cool for 10 minutes and carefully cut in half lengthwise. When potatoes are cool enough to handle, use a spoon to scoop the flesh into the work bowl of a food processor.
- Step 4Add the butter to the potatoes and pulse the mixture until pureed, scraping down the sides of the bowl. Add the milk, eggs, egg yolks, bourbon, if using, and vanilla. Process until smooth. Add the dark brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, and salt; process until smooth. Pour the filling into the partially baked crust. Bake until the filling is set on the edges but slightly jiggly in the middle, 45 to 55 minutes. Allow to cool completely on a wire rack, 2 hours.
- Step 5For the bourbon whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, 1 to 2 tablespoons of bourbon (to taste), and vanilla. Beat on medium-high speed until stiff peaks form, 2 to 4 minutes. Cover and refrigerate until ready to use.
- Step 6Slice the pie and serve with bourbon whipped cream. Cover and refrigerate any remaining pie.
Tip: Press the sweet potatoes through a fine-mesh sieve for an even smoother texture.
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