Simple Sweet Potato Pie Recipe
If you only eat sweet potato pie on certain holidays, then you're missing out. It's time to include this delicious dessert into your running repertoire of sweets any time of the year. Recipe developer Miriam Hahn has created this decadent treat she's eager to share. She remarks, "I like this recipe if you want a twist on the usual pumpkin pie." Considering that sweet potatoes can be easier to source year-round (or find in a canned format), this deviation from the norm is extra convenient.
The filling incorporates a warm blend of spices that truly enhances the flavors of this tasty pie. What's better is it will only take you about 10 minutes to prepare, and you'll be able to sit back and relax (or perhaps cook the rest of your meal) while it bakes. You'll want to keep this recipe in mind next time you have guests, as Hahn notes that "it is a good pie that holds up well if you want to make a dessert ahead of time."
Gather the ingredients for this sweet potato pie
Start by gathering up the ingredients for this pie. No surprise, you'll need sweet potato puree to begin. Hahn says that either fresh or canned works, as long as you have 2 cups in total. If you're using canned, you'll need one 15-ounce can plus ¼ of a second one. Hahn notes that just one can will do if you are using a standard (not deep-dish) pie crust. Next up for the filling is ½ a cup of softened butter, ¾ cup of coconut sugar, 2 eggs, and ½ cup of milk (any type works).
Hahn loves using coconut sugar because it enhances the taste with caramel aromas. She adds, "I also like using it because it is slightly less processed than white cane sugar and contains the soluble fiber insulin which helps reduce a blood sugar hike." Plus, if you're always looking for ways to soften hardened brown sugar, coconut sugar retains its texture.
Next up, you'll need 1 teaspoon of cinnamon (plus extra to garnish), 1 teaspoon of vanilla, ½ a teaspoon of nutmeg, and ¼ teaspoon of ginger powder. This decadent filling fits right into a 9-inch deep-dish pie crust. For simplicity, Hahn recommends using a frozen crust that needs to be baked, but she adds that making a homemade crust works too, if you have time. For an extra sweet touch, Hahn suggests topping the finished pie with whipped cream and chopped pecans, or serving it with ice cream.
Combine the filling ingredients with a hand mixer
Begin by preheating the oven to 350 F. If you're making your own puree, Hahn instructs to "bake a large sweet potato in the oven for about 45 minutes at 400 F until it is very soft inside. Then let it cool and scoop out the flesh." Set out a large bowl and add the sweet potato puree and softened butter. Using a hand mixer, beat them together until they are well combined.
Next, add in the coconut sugar, eggs, and your choice of milk. Mix everything together with the hand mixer until the consistency is nice and smooth. Finish off the filling by sprinkling in the cinnamon, nutmeg, and ginger, adding a splash of vanilla, and stirring.
Transfer the sweet potato filling into the crust
Set your pie crust out on the counter (extra points if you managed to make your own!). Now, carefully pour the sweet potato batter into the pie crust. Transfer the loaded pie into the preheated oven and set the timer; if you're using a deep-dish expect it to take 65 to 75 minutes, whereas a standard crust should take 55 to 65 minutes, Hahn indicates.
Bake the pie until it turns a nice golden color
When the bake time is coming to an end, check the pie by inserting a knife in the center. If it comes out clean, it is time to remove the pie from the oven. Hahn adds that when it is ready, "The top of the pie will have cracks and the edges will be golden brown." Set the pie on the counter to cool for at least 1 hour before serving. Yes, patience is required.
Once the pie cool downs, garnish with toppings and serve
Once you've waited an hour, go ahead and top the pie with whipped cream and pecans, or serve it up with ice cream. You should get eight slices out of this tasty pie, but feel free to adjust your cuts if you have a big sweet tooth or are expecting more guests. Refrigerate any leftovers and enjoy the within a few days.
- 2 cups sweet potato puree
- ½ cup butter, softened
- ¾ cup coconut sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon nutmeg
- ¼ teaspoon ginger powder
- 1 (9-inch) frozen deep-dish pie crust, thawed
- whipped cream, for serving
- ice cream, for serving
- pecans, for serving
- Preheat the oven to 350 F.
- In a large bowl, combine the sweet potato puree and the softened butter with a hand mixer.
- Next, add in the sugar, eggs, and milk, and blend everything together with the hand mixer.
- Add the cinnamon, vanilla, nutmeg, and ginger, and mix to combine.
- Pour the batter into the crust and transfer it to the oven.
- Bake the pie for 65 to 75 minutes, until a knife inserted in the center comes out clean. The top of the pie will start to crack and the edges will become golden brown.
- Let the pie cool down for at least 60 minutes before serving.
- Top the pie with whipped cream, ice cream, and pecans if desired.
| Calories per Serving | 353 |
| Total Fat | 20.4 g |
| Saturated Fat | 10.7 g |
| Trans Fat | 0.5 g |
| Cholesterol | 72.0 mg |
| Total Carbohydrates | 40.6 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 20.3 g |
| Sodium | 167.9 mg |
| Protein | 3.3 g |
