Description
This classic Sweet Potato Pie recipe features a creamy, spiced filling made from baked sweet potatoes blended with eggs, sugar, pumpkin pie spice, and vanilla, baked to perfection in a flaky pie crust. The addition of orange zest and heavy cream enhances the rich, comforting flavors, making it a perfect dessert for holidays or any cozy occasion.
Ingredients
Scale
Pie Filling
- 3 medium sweet potatoes
- 2 large eggs
- ¾ cup sugar
- 2 tsp pumpkin pie spice
- ½ tsp kosher salt
- 2 tsp vanilla extract
- ¾ cup heavy cream
- 1 tsp orange zest
- ½ cup unsalted butter, softened
Other
- 1 frozen pie crust (9-inch)
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400ºF. Scrub the sweet potatoes thoroughly and place them on a baking sheet. Bake for 40 to 50 minutes until the sweet potatoes are fork-tender and cooked through. Remove from the oven and allow them to cool enough to handle.
- Prepare Sweet Potato Filling: Peel the cooled sweet potatoes and place the flesh into a food processor. Blend until smooth. Measure out 2 cups of the mashed sweet potatoes for the pie filling, reserving any extra for other uses.
- Adjust Oven Temperature: Lower the oven temperature to 350ºF to prepare for baking the pie.
- Mix Filling Ingredients: In a stand mixer bowl, combine the 2 cups of mashed sweet potatoes with eggs, sugar, pumpkin pie spice, kosher salt, vanilla extract, heavy cream, orange zest, and softened butter. Beat together until the mixture is smooth and well incorporated.
- Fill Pie Crust: Pour the prepared sweet potato filling into the frozen pie crust, spreading it evenly.
- Bake Pie: Bake the pie at 350ºF for 1 hour, or until the center is slightly puffed and set, indicating it is fully cooked.
- Cool and Chill: Remove the pie from the oven and cool it to room temperature on a wire rack. Once cooled, store the pie in the refrigerator until ready to serve. Slice and enjoy chilled or at room temperature.
Notes
- Use a frozen pie crust for convenience, or make your own homemade crust for extra flavor.
- The pie can be stored in the refrigerator for up to 3-4 days.
- For an extra touch, serve with whipped cream or a sprinkle of cinnamon.
- Ensure sweet potatoes are fully cooked and soft for the smoothest filling texture.
- Leftover sweet potatoes can be saved for soups, casseroles, or breakfast hash.
