Sweet Potato Pie is a classic dessert that combines the natural sweetness of sweet potatoes with warm spices and a buttery crust. This recipe yields a rich and creamy pie that’s perfect for any occasion, especially during the holiday season.
Ingredients
For the Filling:
- 2 medium sweet potatoes, baked or boiled until soft, skins removed
- 3/4 cup maple syrup
- 3/4 cup heavy whipping cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 tablespoons dark rum
For the Pie Crust:
- 1 prepared 9-inch pie crust (homemade or store-bought)
Instructions
1. Prepare the Sweet Potatoes:
- Cook the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for about 45-60 minutes until tender, or boil them until soft. Let them cool, then peel off the skins.
- Mash the Sweet Potatoes: In a large bowl, mash the baked sweet potatoes until smooth. You can use a potato masher or a fork.
2. Make the Pie Filling:
- Mix Ingredients: To the mashed sweet potatoes, add maple syrup, heavy whipping cream, eggs, vanilla extract, pumpkin pie spice, salt, and dark rum. Mix well until all ingredients are fully incorporated and smooth.
3. Assemble and Bake:
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, pressing it firmly against the bottom and sides.
- Pour in the Filling: Pour the sweet potato mixture into the prepared pie crust, spreading it evenly with a spatula.
4. Bake the Pie:
- Bake: Place the pie in the preheated oven and bake for about 50-60 minutes, or until the filling is set and the crust is golden brown.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack before serving.
Cooking Tips
- Sweet Potatoes: Ensure the sweet potatoes are fully cooked and soft for easy mashing.
- Maple Syrup: Adjust the amount of maple syrup based on your desired sweetness.
- Rum: The dark rum adds a depth of flavor, but you can omit it if preferred or substitute with 1-2 tablespoons of bourbon or whiskey.
Variations
- Nut Topping: Sprinkle chopped pecans or walnuts on top before baking for added crunch.
- Spices: Adjust the spices to your taste, adding more cinnamon, nutmeg, or allspice as desired.
- Gluten-Free: Use a gluten-free pie crust or make a crustless version by baking the filling in a greased pie dish.
Frequently Asked Questions (FAQs)
Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes (or yams) if you prefer. Drain and mash them before using in the recipe.
How should I store leftover pie?
Store leftover sweet potato pie covered in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.
Can I make this pie ahead of time?
Yes, you can make the sweet potato pie a day ahead and store it in the refrigerator. Let it come to room temperature before serving or reheat slices in the oven.
Can I substitute the heavy cream?
You can substitute heavy cream with half-and-half or whole milk for a lighter version, though the texture may slightly change.
Can I omit the alcohol?
Yes, you can omit the dark rum or substitute it with an equal amount of milk or cream.
Sweet Potato Pie is a comforting and flavorful dessert that captures the essence of fall and winter. Whether you’re serving it for a holiday gathering or a cozy family dinner, this pie will delight everyone with its creamy texture and warm spices. Try this recipe and enjoy the delicious combination of sweet potatoes, maple syrup, and aromatic spices in every bite!
This detailed recipe should cover all the bases for making a delicious Sweet Potato Pie, along with addressing common questions and offering variations for different preferences.