My Favorite Sweet Potato Pie

Introduction

This sweet potato pie has become a staple in our home, and it never fails to impress. The creamy, spiced filling combined with the buttery crust creates a dessert that is both comforting and indulgent. Every time I make it, the entire family gathers around, eagerly awaiting their first bite. The rich flavors and smooth texture always garner compliments, and there’s never a crumb left behind. This pie is perfect for any occasion, from holiday dinners to a cozy weekend treat. It’s not just a recipe; it’s a tradition passed down with love.

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Why You’ll Love My Favorite Sweet Potato Pie

Sweet potato pie is a beloved Southern classic, and this recipe takes it to the next level with its perfectly balanced spices and smooth, creamy texture. The pie filling is rich but not overly sweet, offering the perfect harmony of cinnamon, nutmeg, and clove. The buttery, flaky crust complements the smooth filling perfectly, creating a delightful contrast in every bite.

What makes this recipe so special is its depth of flavor. The addition of heavy cream and vanilla extract enhances the natural sweetness of the sweet potatoes, while the cinnamon, nutmeg, and clove provide a comforting warmth that makes it feel like a hug in dessert form. Whether you’re serving it at a family gathering or a holiday feast, this sweet potato pie is sure to be a hit.

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Ingredients

Here’s everything you need to make this delectable sweet potato pie:

• 1 9-inch deep pie crust (partially blind-baked; see note below)
• 2 lbs sweet potatoes (yields about 2 cups mashed)
• 6 tbsp unsalted butter, melted
• 1 1/4 cups granulated sugar
• 1 1/2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground clove
• 1/8 tsp sea salt
• 1/2 cup whole milk
• 2 tbsp heavy whipping cream
• 1/2 tsp vanilla extract (preferably Mexican vanilla)
• 2 large eggs

These ingredients come together to create a pie with a creamy filling that’s spiced just right. The key to achieving the perfect texture and flavor is in the details—such as using whole milk and heavy cream to make the filling extra smooth.

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Instructions

1. Bake the Potatoes:

• Preheat the oven to 425°F (220°C).
• Wash and dry the sweet potatoes. Pierce each potato several times with a fork to allow steam to escape while baking.
• Place the potatoes on a baking sheet and bake for 60 minutes, or until they are fork-tender.
• Once done, remove the sweet potatoes from the oven and reduce the temperature to 350°F (175°C).

2. Prepare the Filling:

• Let the sweet potatoes cool for a few minutes, then cut them in half lengthwise. Scoop out the flesh and transfer it to a large bowl.
• Mash the sweet potatoes using a potato masher until smooth and free of lumps.
• Stir the melted butter into the mashed sweet potatoes until fully incorporated.

3. Mix the Dry Ingredients:

• In a small bowl, whisk together the sugar, flour, cinnamon, nutmeg, clove, and salt.
• Add the dry mixture to the sweet potatoes and stir until everything is evenly combined.

4. Add Wet Ingredients:

• Stir in the whole milk, heavy cream, and vanilla extract into the sweet potato mixture. Mix until smooth and uniform in texture.
• For an extra-smooth filling, transfer the mixture to a high-powered blender and blend for a few seconds until the color and texture are consistent.

5. Incorporate the Eggs:

• In a separate bowl, beat the eggs with a fork until they become pale yellow and frothy.
• Stir the beaten eggs into the sweet potato mixture until fully incorporated.

6. Assemble and Bake the Pie:

• Pour the sweet potato filling into the partially blind-baked pie crust, smoothing the top with a spatula.
• Bake the pie on the middle rack of the oven at 350°F (175°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The center will firm as the pie cools.

7. Cool and Chill the Pie:

• Remove the pie from the oven and place it on a cooling rack.
• Let the pie cool for 1-2 hours at room temperature.
• Cover the cooled pie with foil and refrigerate for at least 3 hours or overnight to allow the filling to fully firm up.

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Nutrition Facts (Per Serving)

• Calories: 320 kcal
• Carbohydrates: 47 g
• Protein: 3 g
• Fat: 14 g
• Cholesterol: 45 mg
• Sodium: 160 mg
• Fiber: 4 g
• Sugar: 27 g

This recipe makes 8 servings, with each slice containing around 320 calories. The rich texture and satisfying sweetness make it a perfect dessert that feels indulgent without being overwhelming.

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Preparation Time

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes

This sweet potato pie requires a bit of time to bake and chill, but the wait is well worth it. The cooling time allows the flavors to fully develop and ensures the pie firms up perfectly.

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How to Serve

Here are a few ways to serve your sweet potato pie for maximum enjoyment:

• Plain: Serve the pie on its own to enjoy its pure, spiced flavor.
• With cinnamon whipped cream: Top the pie with a dollop of cinnamon-flavored whipped cream for extra richness.
• With vanilla ice cream: A scoop of creamy vanilla ice cream is the perfect contrast to the warm spiced pie.
• With a drizzle of caramel: For an added touch of sweetness, drizzle caramel sauce over the top of each slice.
• Warm or chilled: This pie can be served either chilled from the fridge or slightly warmed for a comforting dessert.

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Additional Tips

1. Partially Blind-Bake the Pie Crust: To prevent the crust from becoming soggy, partially blind-bake the crust before adding the filling. This involves baking it for about 10 minutes at 350°F (175°C) until it just begins to set.
2. Check for Doneness: The pie is done when the edges are set, and the center is slightly jiggly. It will continue to firm up as it cools, so don’t worry if it seems a little soft when it first comes out of the oven.
3. Use Mexican Vanilla: Mexican vanilla extract has a unique depth of flavor and can enhance the pie’s overall taste. If possible, opt for this variety for the best results.
4. Cool the Pie Completely: Allow the pie to cool completely at room temperature before refrigerating it. This helps the filling set properly and results in a smoother texture.
5. Prepare in Advance: This pie can be made a day ahead of time. Let it chill overnight to allow the flavors to fully develop, making it the perfect make-ahead dessert.

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FAQ Section

1. Can I make this pie ahead of time?
Yes, this pie can be made ahead of time. In fact, chilling it overnight allows the flavors to meld together, resulting in a richer taste.

2. How do I know when the pie is done?
The pie is done when the edges are set, and the center has a slight jiggle but isn’t liquid. It will firm up as it cools.

3. Can I use canned sweet potato puree instead of baking the potatoes?
Yes, you can use canned sweet potato puree. However, baking the potatoes gives the pie a richer flavor.

4. Can I freeze this pie?
Yes, this pie can be frozen. After it has cooled completely, cover it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

5. Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust to save time. Be sure to partially blind-bake it to prevent it from becoming soggy.

6. What can I substitute for heavy cream?
You can substitute half-and-half or whole milk for the heavy cream, but the texture won’t be as rich.

7. Can I use brown sugar instead of granulated sugar?
Yes, you can use brown sugar for a deeper, more molasses-like flavor. It will slightly alter the texture but still work well.

8. How long should I bake the pie?
Bake the pie at 350°F (175°C) for 45-50 minutes or until the edges are set, and the center is slightly jiggly.

9. Can I make this pie dairy-free?
Yes, you can use non-dairy substitutes such as coconut milk and dairy-free butter to make this pie dairy-free.

10. Can I add other spices to the pie filling?
Absolutely! Feel free to experiment with additional spices like ginger or allspice to enhance the flavor.

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This Southern classic sweet potato pie is a dessert that never fails to impress. With its creamy, spiced filling and buttery crust, it’s the perfect treat for any occasion. Whether it’s for a holiday dinner or a casual family gathering, this pie will undoubtedly be the star of the show. Make it once, and you’ll see why it’s my favorite sweet potato pie recipe—it’s a slice of comfort and joy in every bite!

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