Wednesday, August 14, 2019

Sweet Potato Pie

vLush candy potato pie with the ideal stability of fall spices and brown butter might be successful in your Thanksgiving day table!

Sweet Potato Pie

overhead view of a candy potato pie with a slice taken out

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Remember this pumpkin pie? I became that delicious silky pie suitable into a candy potato pie!

And I the truth is have no phrases to describe how amazing it is!

I love candy potatoes and I’ll order them/make them any threat I get. So I knew proper away I needed to make a pie with them.

I’ve made a caramel candy potato pie earlier than but today’s model is new and improved. It’s like consuming candied yams with out the marshmallows. Although, marshmallows on higher of this pie sounds fantastic…

I used brown butter within the crust and the filling for brought richness. I’ve been utilizing brown butter in everything lately. The candy nutty style pairs so properly with all of the autumn spices.

And it does anything magical when blended with candy potatoes making this the greatest candy potato pie recipe!

 overhead view of a slice of candy potato pie on a white plate
Sweet potato pie tastes very same to pumpkin pie. Of course, pumpkin and candy potatoes have their very own distinctive style however the spices utilized in every pie are the same. Everyone has their favourite spices to make use of and for candy potato pie, I have a tendency to stay with cinnamon and nutmeg.

Naturally, you’re going to make use of candy potatoes. The recipe I’m sharing with you immediately has brown butter, brown sugar, white sugar, eggs and egg yolks, cinnamon, nutmeg, salt, vanilla, and milk. When I make candied yams, I at all times use equally white and brown sugars so I decided to make use of equally within the pie and it became out to be a huge decision.

The printable recipe card with complete aspect quantities and classes could be discovered on the backside of this post.

Any kind of strong crust will work. I love utilizing my brown butter pie crust for fall-flavored pies. Brown butter is sort of a mystery aspect that provides the crust additional particular flavor.

I brought shortening to the crust also. I typically use a mix of shortening and butter simply due to the fact I discover they every supply anything unique. The butter provides style whereas the shortening makes the crust smooth and flaky.

Sometimes I’ll upload an egg but I skipped it for today’s pie.

The crust works greatest if it’s prebaked. This will stay away from it from coming out soggy.

overhead view of a baked pie shell
Before I even start to make the crust, I desire to roast the candy potatoes. Most recipes name for peeling and boiling the candy potatoes but I discover them to be additional flavorful when they're roasted whole.

Just region them on a baking sheet and a bake them for about 50 minutes at 475°F. Let the potatoes cool a little then you definately possibly can cut them open and scoop out the pulp.

Mash the pulp as greatest as you can. It’s okay if it’s no longer perfectly smooth, though. I the truth is like for my pie to have some texture and seem a little “rustic”.

overhead view of mashed candy potato in a tumbler bowl
There’s no particular method for making the filling. I simply toss everything a bowl and whisk it together.

And remember, it doesn’t ought to be perfectly smooth. You can see within the image below, there are nonetheless lumps of candy potato visible.

The filling might be thick. It’s no longer fairly as runny as my pumpkin pie filling. But it'll nonetheless be tremendous creamy after it bakes.

Pour the filling into the prebaked crust and bake it for 40-50 minutes at 350°F. If you word the crust browning too a lot earlier than the pie is completed baking, you possibly can disguise it with a pie defend or some aluminum foil.

overhead view of candy potato pie filling in a tumbler bowl
The pie is carried out as soon as the filling has turn out to be agency round the outer edges but is nonetheless jiggly within the center. It will proceed to set and agency up simply due to the fact it cools.

Be cautious to no longer overbake it. Overbaking is the foremost purpose the filling will crack.

If you seem closely, you possibly can see teeny tiny cracks within the middle of mine. I wasn’t looking it carefully and permit it bake a number of minutes too long.

Those cracks can simply be protected with whipped cream, though.

overhead view of candy potato pie
Once the pie has cooled completely, it ought to be protected and saved stored within the refrigerator.

The baked and cooled pie will hold for as a good deal as four days saved within the refrigerator. It may also hold for as a good deal as 1 month within the freezer.

Make certain the pie is in a freezer-safe pie plate. These disposable aluminum pie pans work huge for this. They could be baked within the pan after which transferred to the freezer.

Once the pie has cooled completely, wrap it tightly in a number of layers of plastic wrap. Make certain the plastic wrap is sealed all of the method around. Then wrap the pie in a layer of aluminum foil and freeze the pie for as a good deal as 1 month.

Allow the pie to thaw within the refrigerator overnight earlier than serving.

close up view of a slice of candy potato pie with a fork taking a chew out
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Sweet Potato Pie

yield:  10 SERVINGS  prep time:  35 MINUTES  prepare dinner time:  1 HOUR 30 MINUTES additional time:  2 HOURS 30 MINUTES  complete time:  four HOURS 35 MINUTES
Lush candy potato pie with the ideal stability of fall spices and brown butter might be successful in your Thanksgiving day table!

5.0 Stars (1 Reviews)


8 tablespoons chilly unsalted butter, divided
1 1/2 cups (195 g) all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 tablespoons chilly shortening, cut into pieces
5 tablespoons ice water
2 kilos (907 g) cooked candy potatoes, about 5 small to medium
2 teaspoons brown butter, reserved from crust
3 enormous eggs
2 egg yolks
1 cup (220 g) brown sugar
1/4 cup (50 g) granulated sugar
1 teaspoon floor cinnamon
1/2 teaspoon floor nutmeg
1/4 teaspoon desk salt
1 teaspoon vanilla extract
2/3 cup (160 ml) complete milk



Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to prepare dinner till melted. The butter will foam after which subside. Cook till brown bits grow within the backside of the pan and the butter turns a pale golden color, about 8 minutes.
Remove from heat. Transfer 2 tablespoons of the brown butter to a small bowl and set apart for the filling.
Line a small bowl with foil, letting some extra to cling over the sides. Pour the ultimate brown butter into the bowl, leaving behind the darkish bits within the backside of the pot. Freeze for 1 hour.
Remove the solidified brown butter from the bowl and cut into small chunks.
Combine the flour, sugar, and salt in a enormous blending bowl. Using a pastry cutter or NULL knives cut the brown butter and shortening into the flour combination simply till coarse crumbs form. Don't attempt to work it in too well. Large clumps are perfectly okay.
Drizzle simply sufficient ice water over the flour to moisten it. You will recognize you've sufficient liquid if you possibly can squeeze the combination and it holds together. Shape the dough into s ball and flatten suitable into a disc. Wrap the disc with plastic wrap and refrigerate for at the least 1 hour or as a good deal as 2 days.
Roll the dough suitable into a 12-inch circle. Place it in a 9-inch pie pan gently with out stretching it. Trim the area so there may be a 1-inch overhang over the facets of the pie pan. Fold the extra dough beneath so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.
Meanwhile, modify oven rack to middle function and warmth oven to 375°F. Line the pie shell with parchment paper and evenly distribute about 2 cups steel or ceramic pie weights over the paper. Bake for 17 to 20 minutes then carefully take away paper and weights and bake for another 9 minutes, till the crust is calmly golden brown. Remove from oven; scale back oven temperature to 350°F.


In a enormous bowl, mash the nice and cozy candy potatoes with the reserved brown butter till simply small lumps of potatoes remain; you ought to have about 2 cups of mashed candy potatoes.
Whisk the eggs, yolks, brown sugar, granulated sugar, cinnamon, nutmeg, and salt collectively in a medium bowl. Whisk within the vanilla and milk. Gradually upload egg combination to candy potatoes, whisking gently to combine.
Pour the candy potato combination into the pie shell. Bake for 40-50 minutes, till the filling is about round edges but middle jiggles a little when shaken. Cover the rims with a pie defend or aluminum foil in the event that they turn out to be too brown throughout baking.
Transfer pie to wire rack and funky to room temperature, about 2 to four hours.


Baked and cooled pie will hold for as a good deal as four days protected tightly and saved within the refrigerator.
Baked and cooled pie will hold for as a good deal as 1 month wrapped tightly in a number of layers of plastic wrap and saved within the freezer. Thaw within the refrigerator overnight.
The pie crust could be willing as a good deal as 2 days in advance. Wrap tightly in plastic wrap and hold it refrigerated till competent to use.
The filling could be willing as a good deal as 1 day in advance. Cover it with plastic wrap and shop it within the refrigerator till competent to gather the pie.source