I am from the Pacific Northwest and wasn’t exposed to Sweet Potato Pie until I moved to Virginia. Very similar to pumpkin, but with a slightly more complex flavor and texture, this pie is as delicious after Summer BBQ as it is after Thanksgiving dinner.
Sweet Potato Pie
- 2 medium or 3 small red-skinned sweet potatoes (1 1/4 pounds)
- 3/4 cup light brown sugar, packed
- 3/4 cup whipping cream
- 3 large eggs, lightly beaten
- 1/2 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons dark rum
- 1 Pie Crust, unbaked
- Sweetened Whipping Cream
- Candied Pecans
Put the sweet potatoes on a rimmed pan lined with aluminum foil for easy cleanup. Prick them several times all over with a fork. Roast in a 350 degrees F oven for about 1 hour and 15 minutes. They will be very soft and a little deflated. Remove the sweet potatoes from the oven and cool to room temperature.
Raise your oven temperature to 425 degrees F.
Roll out your pie crust and transfer to your pie pan. See my entry on Rolling Out Crust for more info on this.
Place the pie crust in the freezer until you finish the filling. You want the crust to be COLD.
Scoop out the insides of the sweet potatoes into a bowl and mash.
In a separate large bowl, mix together the brown sugar, cream, eggs, vanilla, spices and rum.
Add the mashed sweet potatoes.
And mix together thoroughly.
Pour mixture into an unbaked pie shell and place on a lined heavy-duty cookie sheet.
BAKING TIP: Sweet potato pie, just like pumpkin pie, is prone to developing a crack in the center when it cools. The flavor of a cracked pie is the same as one without a crack, but it isn’t quite as pretty. To prevent the crack, take your pie out of the oven when outside edge of the filling is dull and maybe a little puffed, but the center still looks shiny. You might think it is underdone, but as long as it is set, it is fine.
Let your pie cool to room temperature before serving. And, if I may suggest, serve with sweetened whipped cream and candied pecans. There are lots of ways to decorate it. Here are some ideas.
Store leftovers in the fridge.