Sweet Potato Pie
I had literally never heard of sweet potato pie till we lived in South Carolina for a year. My husband took me on this fancy date one day at a jazz bar thing. I don’t really know what to call it. It was really romantic. Anyway, their dessert specialty was sweet potato pie and ever since I’ve been trying to make a pie as good as that one. This sweet potato pie is my husband’s all-time favorite pie. It’s so smooth and silky and epically delicious. I promise you’re going to love it. It’s far superior to pumpkin pie. Use my flaky and easy pie crust recipe if you’re making your own to make this pie.
If you want to try something unique, make a milkshake and add a piece of the pie into the blender and blend it with your vanilla milkshake. Pie shakes were a thing as this hole-in-wall diner called Sammy’s in Provo, Utah that I went to several times in high school and after college. My favorite pie shake was pumpkin pie shake but since now I like sweet potato pie more than pumpkin pie now, I decided to make my own pie shake and it was SO GOOD! Try it if you have any leftovers.
PrintSweet Potato Pie
A southern pie classic, perfected. The perfect balance of sweet potatoes made in a way to maximize flavors. Far better than pumpkin pie.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 9-inch pie 1x
Ingredients
1 9-inch pie crust blind baked and cooled.
1 pound peeled and roughly chopped sweet potatoes (about 2 medium sweet potatoes or 3 1/2 cups (455 g)
3 1/4 cup whole milk (740 g)
3/4 cup heavy cream (170 g)
1 cup white sugar (195 g)
1 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons vanilla extract
3 large eggs
Instructions
Combine the sweet potatoes, whole milk, heavy cream, sugar, cinnamon, and nutmeg in a large pot. Weigh the pot and all the ingredients and the pot together and write down the number in grams. Heat the pot over high heat till it boils, stirring continually and then reduce to medium low- low to keep a light simmer. Scrape the bottom and sides with a rubber spatula to keep the milk from burning. Simmer till sweet potatoes are tender and the contents of the bowl weighs 530-540 g less than it did when you put it on the stove. (If you don’t have a scale, you can measure the contents and it should come to about 3 2/3 cup total in volume). It will take about 30 minutes or more. Don’t cook above a simmer or the milk could curdle or burn.
Preheat oven to 350 F
Remove from heat and add vanilla extract and salt. Using an immersion blender, blend till smooth. Add eggs and blend again till smooth. (or in just a normal blender)
Pour pie filling into baked pie shell and place on a rimmed baking sheet. With foil, tent the sides of the crust so they don’t burn. Place in oven and bake for about 35-40 minutes till the center of the pie is lightly set in the middle. (If you have a thermometer, bake till the center registers at 195 F.) Cool at room temperature at least 25 minutes before cutting.
Top with Whipped cream, if desired.
Notes
Use a scale for this recipe if you can! It’s so much easier if you do.
