If you like pumpkin pie, you’re gonna love this sweet potato pie. It’s similar in texture and appearance. And although some might argue the flavor is almost the same as pumpkin, I beg to differ. While the flavor might be similar, it IS rather different (in a very good way). When you taste it, it’ll be obvious that this is made with sweet potatoes and not pumpkin.
I shortcutted this pie by cooking my sweet potatoes in the microwave. Then I poked a few holes with a knife in each sweet potato, placed them on a plate, and microwaved them for 6 minutes. I then flipped them over and microwaved them for 6 more minutes. After they were cooled but still warm, I cut them in half length-wise and scooped the sweet potato out. I then transferred it to my little food processor (I had to work in batches because mine is small) and pureed it smooth. It worked great! If you choose this method, remember that microwaves vary and sweet potatoes do too, so your cook time may be different from mine.
Do you see the crust edge? That fancy little scallop? Would you like to know how I did that? I used a sugar spoon. You know, the ones with the scalloped edge? Flip a sugar spoon upside-down and gently press it into the pie dough all the way around. I then did the same thing again, only this time I pressed the sugar spoon in closer to the edge of the pie plate to create a double scallop. I think it turned out pretty nice. Give it a try!
One more tip: Nutmeg. Whole nutmeg, freshly ground is absolutely the way to go. The flavor difference is very noticeable. I don’t have and haven’t had pre-ground nutmeg in my cupboard for many years. And I’ll tell you what…grating whole nutmeg is fun. Maybe it’s just me, but I love getting out my microplane (use the fine side) and grating nutmeg. You can use a nutmeg grater too. Give it a try! FYI, whole nutmeg can be hard to find, but we always have it in stock. (wink)
My hope is that you’ll give this pie a try! Make it for Thanksgiving or pie night…or just because.
One more thing before you go: Visit our store if you’re local or go to our website if you’re not and check out all the cool pie stuff we have. From pie weights for blind-baking pie shells, to pie birds (those are fun), to pie crust shields, and so much more!
Sweet Potato Pie
- 1 unbaked pie crust
- 1 pound (about 3 medium) sweet potato, mashed or pureed in a blender or food processor
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 3/4 cup light cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Preheat oven to 400 degrees F.
- Make pie crust dough and fit it into a 9-inch pie plate. Crimp edges as desired; set aside.
- Using electric mixer, blend together the sweet potato, sugar, butter, and cream until smooth. Add eggs and mix thoroughly.
- Add vanilla, nutmeg, and cinnamon.
- Pour filling into unbaked pie crust. Bake uncovered for 55-60 minutes, until toothpick inserted in center comes out clean.
- Use a pie shield for the last 15 or so minutes of baking if your crust is getting too brown.
- Allow to cool before slicing.
*Recipe adapted from Grace Like Rain.