The Queen of Autumn Chefs Silky Sweet Potato Pie A Family Favourite

Silky Sweet Potato Pie Recipe

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Preparation time:40 Mins

Cooking time:01 Hrs 15 Mins

Servings:8 servings

Ingredients:

• 1 ½ cups All-Purpose Flour (plus extra for dusting)
• 1 tsp Granulated Sugar (for crust)
• ½ tsp Fine Sea Salt (for crust)
• 6 Tbsp Cold Unsalted Butter (cut into ½-inch cubes)
• 4 Tbsp Cold Vegetable Shortening
• 4–6 Tbsp Ice Water (as needed)
• 3 large Sweet Potatoes (about 1.5 lb total)
• ½ cup Unsalted Butter (melted, cooled slightly, for filling)
• ½ cup Light Brown Sugar (packed)
• ¼ cup Granulated Sugar (for filling)
• ½ cup Evaporated Milk
• 2 Large Eggs (lightly beaten)
• 2 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ¼ tsp Ground Ginger
• ½ tsp Fine Sea Salt (for filling)
• 1 tsp Lemon Zest (optional)

Instructions:

• Combine Dry Ingredients: Whisk the flour, sugar, and salt in a large bowl.
• Cut in the Fats: Add the cubed cold butter and shortening. Use a pastry cutter or your fingertips to work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
• Add Liquid: Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together into a shaggy mass. Do not overmix.
• Chill: Form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
• Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate, crimp the edges, and trim the overhang. Prick the bottom crust all over with a fork. Freeze the crust for 15 minutes.
• Preheat Oven: Preheat oven to 400°F (200°C). Place an empty baking sheet on the lowest rack.
• Cook Potatoes: Peel the sweet potatoes, cut them into rough 1-inch chunks, and boil in salted water until fork-tender (about 15–20 minutes). Drain thoroughly and let them steam dry for 5 minutes.
• Blind Bake the Crust: Line the frozen crust with parchment paper, fill with pie weights. Bake for 15 minutes. Remove the weights and paper, reduce the heat to 350°F (175°C), and bake for another 5–7 minutes until the bottom looks dry and lightly set.
• Set Aside: Remove the crust from the oven and keep the oven temperature at 350°F (175°C).
• Whip the Potatoes: Transfer the hot, drained sweet potatoes to a large bowl. Using an electric mixer, beat the potatoes until completely smooth.
• Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, evaporated milk, eggs, and vanilla extract.
• Combine Sugars and Spices: Add the brown sugar, granulated sugar, salt, all spices, and lemon zest to the warm, mashed sweet potatoes. Mix well.
• Finish the Filling: Slowly pour the wet mixture into the sweet potato mixture, mixing gently on low speed until just combined and uniformly smooth. Stop mixing immediately.
• Assemble and Bake: Pour the filling into the warm, pre-baked pie crust. Place the pie on the hot baking sheet already in the oven.
• Bake: Bake for 50–65 minutes. The pie is done when the edges are set and slightly puffed, but the very centre still has a slight wobble.
• Cool Down: Remove the pie from the oven. Cool completely on a wire rack for at least 3 hours (preferably overnight) before slicing.

Nutrition Facts

Calories	1039 kcal
Protein	10.3 g
Fat	30.7 g
Carbs	75.5 g
Fiber	11.3 g
Sodium	10046 mg

Recipe Info

Category	Dessert
Cuisine	Southern American

Elevating the Dessert Icon: Why This Sweet Potato Pie Reigns Supreme

When the temperatures drop and the leaves begin to turn, there is nothing quite as comforting or traditional as a slice of rich, deeply satisfying pie. While many tables default to pumpkin, this specific sweet potato pie recipe stands head and shoulders above the rest. It is more than just a Fall Comfort Food ; it is a declaration of culinary heritage, delivering a texture so velvety and a flavor so perfectly spiced that it instantly earns its place as one of the ultimate Classic Desserts . Our method focuses on achieving a filling that is utterly silken and a foundation—the sweet potato pie crust —that remains profoundly flaky and crisp, refusing to suffer from the dreaded soggy bottom.

Dispelling the Myth: Sweet Potato vs. Pumpkin Flavor Profile

It’s an age-old holiday debate: sweet potato pie vs pumpkin pie . While both rely on similar aromatic spices, their base ingredients offer fundamentally different culinary experiences. Pumpkin requires significant amounts of sugar and flavoring to mask its relatively neutral, watery taste. Sweet potato, particularly the orange-fleshed varieties like Jewel or Garnet, is naturally much sweeter and richer, boasting a depth that leans toward caramel and brown butter. This natural sweetness means the resulting custard is inherently more satisfying and less reliant on heavy cream. On top of that,, our recipe incorporates a crucial hint of lemon zest, which brightens the overall profile and prevents the density of the root vegetable from feeling heavy on the palate.

The Southern Legacy: Tracing the Roots of a Favorite Holiday Treat

The Sweet Potato Pie holds deep historical significance, especially in the Southern United States, where it has long been a staple of holiday celebrations and large family gatherings. Dating back generations, this dessert is intrinsically tied to the harvest and the ingenuity of early American cooking. Our approach respects this legacy by favoring evaporated milk over heavy cream. While cream yields richness, evaporated milk provides that specific, concentrated flavor profile characteristic of truly traditional Southern baking, ensuring every bite carries that nostalgic, deep-seated warmth that defines Classic Desserts .

The Secret to Silky Smoothness (and Avoiding a Crack)

Achieving that signature creamy, custard-like texture is the hallmark of a high-quality pie. The fundamental secret to its silkiness lies in immediate action: the 680 grams (1.5 lbs) of cooked sweet potatoes must be whipped while still hot.

This process breaks down the complex starches fully, eliminating any graininess and ensuring the filling is perfectly smooth before any other liquids are added. To avoid the unsightly surface crack that plagues homemade pies, precision is mandatory.

We rely on the visual cue of a slight wobble in the center—like firm jelly—when removed from the oven, preventing the custard from overcooking and seizing during the essential minimum three-hour cooling period.

The Essential Components: Crafting the Perfect Silken Filling

The quality of the final pie is entirely dependent on the care taken in preparing the primary Seasonal Ingredients . Unlike recipes that rely on heavy additions of flour or starch to set, this method uses only the natural body of the sweet potato itself, amplified by eggs, evaporated milk, and warming spices to create a true, delicate custard.

Selecting and Preparing Your Best Baking Sweet Potatoes

For the best results, select firm, unblemished orange-fleshed sweet potatoes. Begin by peeling them, cutting the three large tubers into roughly 1-inch chunks, and boiling them in salted water until they are fork-tender—this typically takes 15 to 20 minutes. After draining, a critical step is allowing the potatoes to steam dry for about five minutes. This expels excess moisture, preventing a watery filling and concentrating the potato’s natural sugars. Once slightly dry, transfer the potatoes immediately to the bowl of an electric mixer while still hot, preparing them for the whipping stage.

The Aromatic Spice Blend: Achieving Depth with Warmth and Citrus

A great Sweet Potato Pie hinges on a perfectly balanced spice blend that complements, rather than overwhelms, the vegetable’s natural sweetness. We use a fragrant combination of 1 teaspoon of ground cinnamon, half a teaspoon of nutmeg, and a quarter teaspoon of ground ginger. For unparalleled flavor, we strongly recommend using freshly grated nutmeg; the difference in aroma and intensity is astronomical. These spices are combined with the sugars—half a cup of light brown sugar and a quarter cup of granulated sugar—before being introduced to the warm potatoes, ensuring the spices bloom fully and integrate evenly throughout the base.

Key Tools for a Smooth Texture (Beyond the Hand Mixer)

To achieve the desired, non-negotiable silky texture, an electric hand mixer or stand mixer is vital. After the potatoes are whipped smooth, the remaining wet ingredients—including the half cup of melted butter, two lightly beaten eggs, half a cup of evaporated milk, and good quality vanilla extract—are combined separately. Once the spices are mixed into the potatoes, the wet ingredients should be poured in slowly. Mixing must be done gently and only until the mixture is uniform. Over-mixing at this stage incorporates air, which can lead to cracks and a porous texture, disrupting the smoothness we are working to achieve in this sweet potato pie recipe .

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Mastering the Bake: From Flaky Crust to Flawless Finish

The preparation of the pie shell is just as vital as the filling. This recipe utilizes a traditional flaky sweet potato pie crust , which combines 6 tablespoons of ice-cold butter and 4 tablespoons of cold shortening with 1.5 cups of flour. Keeping all components ice-cold is the primary defense against a tough crust.

Step-by-Step Filling: Combining Wet and Dry Ingredients Seamlessly

Once the sweet potatoes are silken and the sugars and spices have been thoroughly incorporated, the process moves swiftly. The final additions include half a teaspoon of salt and the vital lemon zest.

While some recipes call for mixing everything at once, we ensure smoothness by gently combining the wet dairy and egg mixture into the potato base on low speed until just incorporated. As soon as a uniform, luminous consistency is reached, stop mixing instantly. The filling is then poured carefully into the prepared crust, ready for the oven.

Preventing the Soggy Bottom: Crust Preparation Techniques

The secret to a crisp foundation begins with the dough itself. After forming the crust dough—making sure not to overwork the gluten—it must be chilled for at least 30 minutes before rolling. Before the filling is poured, the crust must be blind baked. The rolled dough is fitted into the 9-inch deep-dish pie plate, pricked with a fork, and frozen for 15 minutes. It is then baked at 400°F (200°C) for 15 minutes while weighted with parchment and pie weights. The weights are removed, the temperature is reduced to 350°F (175°C), and the crust bakes for an additional 5– 7 minutes until dry and set. Crucially, placing the pie onto a hot baking sheet already positioned on the lowest rack for the final bake guarantees an evenly cooked, flawlessly crisp bottom.

Visual Cues: Knowing Exactly When Your Sweet Potato Pie Is Done

The filled pie bakes at 350°F (175°C) for between 50 and 65 minutes. Knowing when to pull the pie is an art form. You are looking for the edges to appear set, firm, and slightly puffed. The key indicator is the center: when lightly nudged, it should still exhibit a gentle, liquid-free wobble. If the center is fully firm, it is already overbaked. Immediately remove the pie and allow it to cool completely—at least 3 hours on a wire rack—before attempting to slice. This essential cooling period allows the custard structure to finish setting and prevents cracking.

Beyond the Oven: Storage Secrets and Gourmet Variations

Once cooled, this extraordinary dessert is ready to shine. Whether served immediately or prepared ahead of time, this Sweet Potato Pie is guaranteed to impress.

Making Ahead: Chilling and Freezing This Silky Sweet Potato Pie

This pie is actually enhanced by chilling, as the flavors meld and the custard firms to its optimal texture. It must be cooled entirely at room temperature before being tightly wrapped and refrigerated. It keeps beautifully for up to three days, making it an ideal make-ahead Decadent Treat for holiday planning. While you can freeze the pie, be aware that the high moisture content of the filling and the delicate structure of the crust mean that texture may degrade slightly upon thawing. If freezing, allow it to thaw slowly overnight in the refrigerator.

Decadent Twists: Adding Chocolate or Caramel Swirls

For those seeking an even more indulgent twist on this sweet potato pie recipe , there are several ways to elevate the final product. A "Bourbon Boost" involves incorporating 2 tablespoons of quality bourbon or dark rum into the filling mixture for a richer, more complex depth. Alternatively, a simple drizzle of salted caramel sauce or a maple syrup reduction just before serving enhances the sweet potato’s earthiness. While this recipe achieves a classic smooth top, for a different take on Fall Comfort Food , some prefer to add a layer of miniature sweet potato pie with marshmallows during the last five minutes of baking, turning the top golden and gooey.

Nutritional Snapshot and Serving Suggestions

Based on eight generous slices from a standard 9-inch deep-dish pie plate, this robust dessert delivers an estimated 420–450 kcal per serving, providing a healthy dose of fiber from the Seasonal Ingredients . To serve, chilled slices pair beautifully with a dollop of fresh, lightly sweetened whipped cream and a sprinkling of candied pecans for a textural contrast. For a truly sophisticated pairing, serve this Decadent Treat alongside a dark roast coffee, a creamy chai latte, or a snifter of aged port or rum.