Sweet Potato Pie with Whipped Cream & Candied Pecans

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

TOPPING

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.

Bake at 425 degrees F for 10 minutes then turn the oven down to 350 degrees F and bake for another 25-30 minutes, or until set.

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.

5 Comments

  1. Heather, these look amazing. I assume there is no sweet potato cement, like the local barbeque places? I am sure not. How much did you earn for the wondrous Barcroft Elementary?

    Reply
    • The pies were free, but the Silent Auction held in conjunction with the event came in over budget! And the pie?…I hate to say it because I made it, but it was the best Sweet Potato Pie I ever had. My friend Leah really helped out with tweaking the filling. She has a great palate. Not a bit like cement. Creamy, flavorful with a delicious flaky crust like Uncle Bill makes. Wish I had kept some.

      Reply
      • The pies were FABULOUS. I’ve been eating sweet potato pies my whole life and have never had one with flavors this complex or one this light. My children (having unfortunately been brought up north of the Deep South) prefer pumpkin to sweet potato pies. I’m going to try this out on them next chance I get. Maybe I can convert them. Thanks for your generosity to the school event, Heather. It is much appreciated.

        Reply
  2. Hi Heather! Hope you are well. I wanted to try out your recipe but we haven’t been able to get fresh sweet potatoes here in South Africa for ages now. I found canned ones at the store and was wondering how much I would use of the canned ones to replace the fresh sweet potatoes used here? Thanks Jessica

    Reply
    • I would use a pound (16 OZ) of canned potatoes for the pie. Also check to make sure the potatoes aren’t in syrup. If they are, cut back on the sugar. Let me know how it turns out. :) – Heather

      Reply

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