Description
Southern-style sweet potato pie is a simple dessert made effortlessly with a flaky homemade pie crust and a straightforward one-bowl preparation. Fresh sweet potatoes are the star ingredient, baked in the oven and then run through the food processor creating a smooth and silky texture. Mixed together with honey, heavy cream, and some warm spices and then baked in the oven. Finished off with a dollop of whipped cream, this classic recipe captures the essence of Southern comfort in pie form.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust or a storebought version
Sweet Potato Filling
- 16 Ounce Sweet Potatoes - baked
- 3/4 Cup Honey
- 2 Eggs
- 2/3 Cup Cream
- 1/2 Cup Milk
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Ginger
- 1/2 Teaspoon Salt
Instructions
Sweet Potatoes
- Preheat the oven to 425 degrees.
- Prick the potatoes in a couple of spots with a fork or knife. Lay on a baking sheet lined with foil or parchment paper. Place in the oven and bake for 40-45 minutes or until fork tender.
- Remove from the oven and let cool for about 15-30 minutes or store in the fridge in an airtight container for up to 24 hours.
- Remove the skins from the potatoes and slice them into large chunks, placing them in a food processor. Run the processor for 2-4 minutes. You want the mixture to be smooth and creamy without lumps or strings. Proceed with the filling instructions or place in an airtight container in the fridge until needed.
Pie Crust
- Follow the directions for homemade pie crust if using.
- BLIND BAKE: for both store-bought and homemade, once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 25 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. Proceed with the recipe.
Sweet Potato Filling
- Preheat the oven to 375 degrees.
- Add sweet potato puree and honey to a large bowl and whisk to combine.
- Add in eggs, cream, milk, and spices - whisk until smooth and creamy.
- Pour the filling into the blind-baked pie crust and place it back in the oven for 55-60 minutes. You want the center just to be set. Do not overbake.
- Remove from the oven, cool completely, and enjoy!
Notes
- Leftover pie can be kept covered in the fridge for 4-5 days.
- The pie crust can be made and blinded-bake 24 hours before baking with the filling.
- you can prep the sweet potatoes the day before to save you some time. Bake, cool, and puree the day before and place in an airtight container in the fridge ready to go when you're ready to prep the filling.
To Freeze and Make Ahead of Time
- Follow the above recipe and instructions completely. Once the pie is baked, allow it to cool completely. Once cooled, wrap tightly in plastic wrap a couple of times and then with foil making sure it is airtight. Write "Sweet Potatoe Pie" and the date on the outside of the foil with a sharpie and place in the freezer for up to 6 months.
- To eat, remove from the freezer and place in the fridge 24 hours before to thaw. Set out on the counter 1-2 hours prior to when needed to enjoy at room temp or enjoy cold straight from the fridge.
- Prep Time: 20 minutes
- 45 minutes: 25 minutes
- Cook Time: 60 minutes
- Category: Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29.6 g
- Sodium: 320.5 mg
- Fat: 12.7 g
- Carbohydrates: 49.1 g
- Fiber: 2.8 g
- Protein: 4.7 g
- Cholesterol: 59.3 mg
