Sweet Potato Pie Recipe - Silky-smooth filling made from the finest sweet potatoes, perfectly spiced and nestled in a flaky, buttery pie crust. Sweet potatoes, eggs, sugar, pumpkin pie spice, vanilla, heavy cream, orange zest, butter, and pie crust. Serve with a dollop of whipped cream or vanilla ice cream. Perfect for holidays, gatherings, or simply satisfying your sweet tooth.
Preheat oven to 400ºF. Scrub sweet potatoes and place on a baking sheet.
Bake for 40 to 50 minutes, until fork tender. Allow the potatoes to cool and peel.
Place potatoes in a food processor and process until smooth. Measure out 2 cups of sweet potatoes for the pie. Reserve any leftover potatoes for another use.
Reduce oven temperature to 350ºF.
In the bowl of an electric stand mixer, beat together mashed sweet potatoes, eggs, sugar, pumpkin pie spice, salt, vanilla extract, heavy cream, orange zest, and softened butter.
Pour pie filling into a frozen pie crust.
Bake for 1 hour, or until slightly puffed in the middle and set in the middle. Cool the pie to room temperature on a wire rack. Store in the refrigerator before cutting into slices.
Notes:
Is it better to boil or bake sweet potatoes? I prefer the texture of baked sweet potatoes over boiled potatoes.
There is no need to thaw the pie crust before baking the pie.
Can substitute refrigerated pie dough for frozen.
Use a 9-inch deep dish pie pan if using refrigerated or homemade pie crust.
This recipe uses a teaspoon of pumpkin pie spice. If you don’t have any on hand, you can make your own with ½ tsp ground cinnamon, ¼ tsp ginger, ¼ tsp ground nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
Cover the edges of the pie crust with foil if it starts to get too brown.
Can Sweet PotatoPie be made in advance? Yes. You can make the filling 2 to 3 days in advance and store it in an airtight container in the fridge.
When ready to bake the pie, spread the filling into the pie crust and bake as directed.
Store the pie wrapped in plastic wrap in the refrigerator.