Sweet Potato Pie
- sylviaedouard
- Mar 24
- 1 min read
Bake the perfect sweet potato pie with this easy recipe. Learn how roasting and blending create a velvety, spiced dessert that everyone will love.
The Ultimate Velvety Sweet Potato Pie Recipe
Nothing gathers people around a table quite like the warm, spiced aroma of a freshly baked pie. Sweet potato pie stands out as a beloved classic, offering a rich, comforting flavor that defines holiday gatherings and weekend family dinners alike.
If you want a dessert that balances warm spices with a perfectly smooth texture, this sweet potato pie recipe delivers. By skipping the boiling method and relying on a food processor, you create a filling so creamy it practically melts in your mouth.
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Notes/Special Instructions
Use the right sweet potatoes, Beauregard and Jewel varieties are easy to find in grocery stores. It’s usually labeled “ sweet potatoes”. They have beautiful orange flesh.
Roast the sweet potatoes, roasting the sweet potatoes will produce a better texture since you aren’t introducing more water from boiling or steaming.
Blending your pie filling will ensure that there are no stringy textures and create a super smooth, velvety filling.
Chill before serving. There’s a reason sweet potato pies are better the next day. The spices have time to hang out and the texture becomes firm and creamy.
Notes
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Step 1: Preheat oven to 425. F ( 218 C)
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Step 2: Wash and dry the sweet potatoes and pierce them all over with a fork.
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Step 3: Place them on a baking sheet and bake for 60 minutes or until fork tender.
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Step 4: Remove them from the oven and reduce the oven to 350. F.
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Step 5: Let the sweet potatoes cool, and then remove the skin and measure the sweet potato flesh in a measuring cup before placing it into the food processor .
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Step 6: Blend the sweet potatoes until completely smooth then add in melted butter, brown sugar, nutmeg, ground ginger, cinnamon, ground cloves and salt then blend for about another 30 seconds.
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Step 7: Add vanilla, milk and eggs then blend until smooth and uniform in color. This only takes a few seconds.
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Step 8: Pour the batter into your pie crust
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Step 9: Bake on the middle rack for 45 minutes. The edges should be set and the middle should be only slightly jiggly.
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Step 10: Remove from the oven and place on a cooling rack or overnight. The middle will firm as it cools.
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Step 11: Serve plan, topped with whipped cream or vanilla ice cream.
Instructions
1 1/2 lb. red sweet potatoes (3cups when mashed)
Homemade or store-bought pie crust
6 Tbsp unsalted butter
1 cup brown sugar
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp cinnamon
1/4 ground cloves
1/4 salt
2 Tbsp vanilla extract
1/2 cup evaporated milk
2 eggs
Ingredients
Sweet Potato Pie
Head Chef
Sylvia
Servings :
Calories:
Prep Time
15 min
Cooking Time
105 min
Rest Time
none
Total Time
2 hours
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