This sweet potato pie is truly the BEST! With a flaky tender crust and a smooth, sweet filling, this is a recipe worth making year after year.
I’ve eaten a lot of pie in my day.
But my favorite kind of pie has always been sweet potato pie. And after harvesting so many sweet potatoes from our garden this year, this sweet potato pie has been the only thing on my mind.
And isn’t that pie pan pretty!
I don’t think I have ever eaten a pie so delicious. My family gobbled this sucker up in less than 10 minutes.
So let’s talk about the filling, shall we?
It’s comprised mostly of sweet potatoes, brown sugar, spices, butter, heavy cream, and eggs. The original recipe uses evaporated milk, which I don’t normally have lying around. So I just subbed in heavy cream and it definitely takes this pie to a whole new level of creaminess.
But you can for sure use evaporated milk if you don’t have any heavy cream.
When you bake this pie, you are really going to want to make sure the center is fully cooked, with little to no jiggle. Otherwise, you’ll end up with a pie that didn’t set up (AKA soup within a crust).
I used to quarter the sweet potatoes, stick ‘em in a pot of water, boil them until cooked, and then peel them. But I’ve found it to be a heck of a lot easier to peel them BEFORE they’re cooked.
My wonderful aunt recently gave me an insanely awesome peeler as an early Christmas present. And when I say insanely awesome, I mean it. Being able to perfectly peel a sweet potato in less than a minute with literally NO effort is incredible.
Best early Christmas present EVER!
Everyone knows you need a great pie crust to serve as the base for any pie. Well, a couple of days ago I shared this really helpful step-by-step visual tutorial (for all my visual readers out there!) and it makes the best whole wheat pie crust imaginable. It’s flaky, tender, flavorful—YUM!
Y’all are seriously going to love this homemade sweet potato pie. Indulge, my friends!
Here’s the recipe:
- 1 whole wheat pie crust, chilled and rolled (recipe here)
- 2 medium sweet potatoes
- ¾ cup packed brown sugar
- 1 teaspoon ground coriander
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup (1/2 stick) salted butter
- 1¼ cup heavy cream (or evaporated milk)
- ⅓ cup unbleached pure cane sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Preheat oven to 375 degrees F.
- Peel sweet potatoes and dice into large, 3-inch chunks. Fill a large pat halfway with water and add in the diced sweet potatoes. Bring to a boil over high heat, and, once boiling, reduce heat to medium and place a lid on the pan. Let the sweet potatoes simmer for about 20 minutes, or until a fork can easily go through a piece of sweet potato. Drain into a colander.
- In a medium saucepan over medium heat, combine the cooked sweet potato, brown sugar, coriander, nutmeg, cinnamon, salt, butter, and half of the heavy cream. Mash the sweet potatoes and let the mixture simmer for 5 minutes. Using an immersion blender, blend the contents of the pan until completely smooth.
- In a small bowl, combine the other half of the heavy cream, the sugar, eggs, and vanilla extract. Whisk thoroughly. Pour into the pan with the sweet potato mixture in it. Stir until combined.
- Place the chilled and rolled pie crust into a pie pan and crimp the edges with your fingers or a fork.
- Pour the filling in the prepared pie crust and bake for 10 minutes at 375 degrees F. Then reduce the heat to 325 degrees F and bake for 45 to 50, or until the center of the pie no longer jiggles significantly.
*Placing the pie pan on a cookie sheet before placing in the oven will make the pie easier to remove on the oven. And you also don't have to worry about your pot holder messing up the surface of the pie.