Sweet Potato Pie (Edit recipe)

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A staple on my childhood table at Thanksgiving was canned sweet potatoes topped with marshmallows that charred in the oven. That flavor unlocks some sentimental memories of that time in my life. You’ll find an elevated version of that combination in my recipe for Sweet Potato Casserole with Toasted Marshmallow Fluff, but this Sweet Potato Pie is my latest recipe with one of my favorite potatoes to use. In case it's not obvious, you'll want to use garnet sweet potatoes with the reddish-purple skin vs. a white sweet potato. You can easily make this recipe using a gluten-free crust, too.

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 6-8

Ingredients

2 cups Sweet Potato Purée
.5 cup Unsalted Butter, melted
.5 cup Light Brown Sugar
.5 cup Granulated White Sugar
2 Eggs, whisked
1 Tbsp Pure Maple Syrup
.5 tsp Ground Cinnamon
.25 tsp ground Nutmeg
.25 tsp Kosher Salt
.5 cup Whole Milk
1 Refrigerated Pie Crust, 9-inch, prepared

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F and place rack in the middle of the oven.
Add 2 cups sweet potato purée to a medium bowl with the rest of the filling ingredients – ½ cup melted butter, ½ cup light brown sugar, ½ cup granulated sugar, 2 large eggs (whisked), 1 tablespoon maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt and ½ cup whole milk – and whisk until well combined and smooth.
Pour filling into prepared 9-inch unbaked pie shell. Place on the middle rack of preheated oven and bake for 50 minutes to 1 hour, until center is set. You’ll want to cover the exposed pie crust after about 40 minutes to keep it from burning.
Let cool for at least 1 hour and decorate with whipped topping (optional) to serve. Store leftovers covered in the refrigerator.

Notes

Roast sweet potatoes in advance. Preheat oven to 400 degrees F. Poke holes in the sweet potato and roast on a lined baking sheet for at least 50 minutes, until a fork easily pierces through the entire potato. Once cool to the touch, peel off and discard the skin and purée in a food processor to achieve the smoothest texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	361
Fat:	18 g
Carbohydrates:	48 g
Protein:	8 g
Cholesterol:	42 g
Sodium:	89 mg
Fiber:	1 g
Sugars:	41 g
Sugar Alcohol:	0 g
Calculated for total recipe.