Imagine a dessert so creamy, so decadent, that it transforms the humble sweet potato into a culinary masterpiece that will have your guests begging for seconds! This Sweet Potato Cream Pie is not just another dessert – it's a slice of pure comfort that bridges the gap between traditional pie and luxurious cream-based treats. With its velvety smooth texture, warm spices, and rich flavor, this pie is about to become your new favorite holiday (or any-day) indulgence that will make you the star baker in your family!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 pie crust
- 2 cups mashed sweet potatoes
- 1 cup heavy cream
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie crust and filling bake evenly.
- Prepare your pie crust by either using a store-bought crust or making your own. If using a store-bought crust, follow the package instructions for pre-baking if required.
- If you are making your own crust, combine 1 1/4 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 cup of cold unsalted butter in a mixing bowl. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add 3 to 4 tablespoons of ice water, one tablespoon at a time, mixing until the dough comes together. Roll out the dough and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- In a large mixing bowl, combine the 2 cups of mashed sweet potatoes with 3/4 cup of sugar, 1 cup of heavy cream, 3 eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt.
- Use a hand mixer or a whisk to blend the ingredients together until the mixture is smooth and well combined. Make sure there are no lumps of sweet potato.
- Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.
- Bake the pie in the preheated oven for 50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing.
- Serve the sweet potato cream pie warm or at room temperature. It can be enjoyed plain or topped with whipped cream for an extra touch of sweetness.
- Store any leftovers in the refrigerator for up to 3 days.
Tips
- Always use fresh, high-quality sweet potatoes for the most vibrant flavor and smoothest texture.
- For an extra-smooth filling, press your mashed sweet potatoes through a fine-mesh sieve before mixing.
- Make sure your ingredients are at room temperature to ensure even mixing and baking.
- To prevent a soggy bottom crust, consider pre-baking (blind baking) your pie crust for 10-15 minutes before adding the filling.
- Use a kitchen thermometer to check that the pie's internal temperature reaches 160°F for food safety.
- For a beautiful presentation, create decorative pie crust edges using a fork or crimping technique.
- If the pie's edges start browning too quickly, cover them with aluminum foil during baking.
- Let the pie cool completely to allow the filling to set properly before slicing.
- For an extra touch of elegance, garnish with a sprinkle of cinnamon or a dollop of whipped cream before serving.
- This pie tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
