Serves: one 9-inch pie
Delicious, a velvety smooth pie that is best served a bit warm, cold, or at room temperature. Don’t forget to top a slice with a dollop of whipped cream for extra goodness! Simple and pretty easy to whip up with pantry essentials. Enjoy this pie not only on Holidays but all year round!
Ingredients
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1/2 recipe Cream Cheese Pie Dough, or other good pie crust
16 oz. raw sweet potatoes, whole and unpeeled
4 tbsp (1/2 stick) unsalted butter, melted
3/4 c. light brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp Kosher or sea salt
3 large eggs, room temperature
2 tsp pure vanilla extract
1/2 c. full-fat sour cream
Egg Wash:
1 large Egg
1 tsp water
How to make Silky Smooth Sweet Potato Pie
Step 1: Place the mashed sweet potatoes in a 4 to 6-quart pot. Pour in enough cold tap water to cover the potatoes. Bring the water to a boil over high heat and cook for about 45 to 50 minutes until the potatoes are easily sliced with a paring knife. In a colander, drain the potatoes and run under cold tap water.
Step 2: Roll the pie dough to about 12-inches in diameter on a floured surface and fit it into a 9-inch pie plate, trimming the overhang to half an inch. Then, crimp the edges and chill in the fridge while preparing the filling.
Step 3: In the lowest position, place the oven rack, making sure that there are at least 6-inches of space above it, then preheat the oven to 375 degrees F.
Step 4: On a cutting board, place the sweet potatoes. Peel the skin off and slice into a couple of large pieces.
Step 5: Over a mixing bowl, place a sieve or wire mesh colander. In the sieve, place the pieces of sweet potatoes. Push the pieces through and into the bowl using a silicone spatula or wooden spoon, then set the sieve aside.
Step 6: To the pureed sweet potato, add the melted butter, light brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine, then stir in the eggs and vanilla. Lastly, the sour cream.
Step 7: Put the sieve back over a large mixing bowl. Pour the filling, pushing it through using a silicone spatula or wooden spoon.
Step 8: Take the prepared crust out of the fridge and onto a sheet pan. Into the crust, pour the filling. Brush the egg wash (mixture of egg and water) over the exposed crust. Around the pie, loosely tent a 4 to 5-foot piece of aluminium foil. Crimp the edges to secure. Place in the preheated oven and bake for about 30 minutes. Uncover and bake for another 15 minutes until the edges puffed. Turn the oven off and slightly open the oven door. Allow the pie to stay in the oven for at least 10 to 15 minutes.
Step 9: Take the pie out of the oven and onto a rack to cool completely.
Step 10: Slice and serve the pie slightly warm, room temperature, or cold. If desired, top with whipped cream. For any leftovers, keep them at room temperature for up to 3 days or in the fridge for up to 5 days.
Ingredients
- 1/2 recipe Cream Cheese Pie Dough, or other good pie crust
- 16 oz. raw sweet potatoes, whole and unpeeled
- 4 tbsp (1/2 stick) unsalted butter, melted
- 3/4 c. light brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp Kosher or sea salt
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 c. full-fat sour cream
- Egg Wash:
- 1 large Egg
- 1 tsp water
Instructions
Step 1: Place the mashed sweet potatoes in a 4 to 6-quart pot. Pour in enough cold tap water to cover the potatoes. Bring the water to a boil over high heat and cook for about 45 to 50 minutes until the potatoes are easily sliced with a paring knife. In a colander, drain the potatoes and run under cold tap water.
Step 2: Roll the pie dough to about 12-inches in diameter on a floured surface and fit it into a 9-inch pie plate, trimming the overhang to half an inch. Then, crimp the edges and chill in the fridge while preparing the filling.
Step 3: In the lowest position, place the oven rack, making sure that there are at least 6-inches of space above it, then preheat the oven to 375 degrees F.
Step 4: On a cutting board, place the sweet potatoes. Peel the skin off and slice into a couple of large pieces.
Step 5: Over a mixing bowl, place a sieve or wire mesh colander. In the sieve, place the pieces of sweet potatoes. Push the pieces through and into the bowl using a silicone spatula or wooden spoon, then set the sieve aside.
Step 6: To the pureed sweet potato, add the melted butter, light brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine, then stir in the eggs and vanilla. Lastly, the sour cream.
Step 7: Put the sieve back over a large mixing bowl. Pour the filling, pushing it through using a silicone spatula or wooden spoon.
Step 8: Take the prepared crust out of the fridge and onto a sheet pan. Into the crust, pour the filling. Brush the egg wash (mixture of egg and water) over the exposed crust. Around the pie, loosely tent a 4 to 5-foot piece of aluminium foil. Crimp the edges to secure. Place in the preheated oven and bake for about 30 minutes. Uncover and bake for another 15 minutes until the edges puffed. Turn the oven off and slightly open the oven door. Allow the pie to stay in the oven for at least 10 to 15 minutes.
Step 9: Take the pie out of the oven and onto a rack to cool completely.
Step 10: Slice and serve the pie slightly warm, room temperature, or cold. If desired, top with whipped cream. For any leftovers, keep them at room temperature for up to 3 days or in the fridge for up to 5 days.