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    Home » Recipes » Desserts

    Sweet Potato Pie

    Published: Sep 1, 2020 · Modified: Jun 28, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    Old-Fashioned Sweet Potato Pie made with a homemade buttery shortcrust pastry and decorated with cream, a delicious dessert be to enjoyed throughout the Fall season. Particularly nice for your Thanksgiving menu, this pie is so easy to make, and a big winner with everyone.

    As much as I love summer, there is something spectacular about Fall that I can't have enough of. The colder, darker, shorter days, the beautiful colours around, the harvest. Not to mention the delicious recipes we can enjoy with fresh seasonal produce.

    And this sweet potato pie is definitely a must-try this Autumn! Together with the pumpkin pie it has its special place on every table, especially on Thanksgiving, the highlight of Fall. Both pies are pretty similar in taste, colour and way of making, and are most certainly as delicious.

    If you don't have any fresh or canned pumpkin around, sweet potatoes are the next best things. Plus, they are easily available all-year around, so definitely the best swap. Or even butternut squash might do the trick too.

    You can buy the crust, but to be honest it's dead easy to make it, and it uses 4 simple ingredients, nothing else. So, why not have the real deal, instead of a cheap-quality substitute.

    Jump to:
    • How to make buttery shortcrust pastry
    • How to make sweet potato filling
    • How to decorate the pie
    Overhead picture of a sweet potato pie decorated with cream

    How to make buttery shortcrust pastry

    I know that buying a ready made one is easier, but the taste will never be the same, so I highly recommend making it yourself. No dodgy ingredients, guaranteed a fantastic taste and great texture.

    • sift the flour, add the cold butter cut into cubes, and use your fingertips to rub them together until you get a breadcrumb-like texture
    • add the sugar, vanilla extract, egg yolk and water, and knead gently until you get a smooth dough
    • cover it with clingfilm, and chill it in the fridge for 10-15 minutes
    • use a rolling pin to roll it out, then transfer it to a pie/quiche pan, cutting out the extra dough
    • use a fork to prick the dough in a few places
    Collage of 4 photos to show how to make shortcrust pastry

    How to make sweet potato filling

    Roasting the sweet potatoes might take longer than boiling, but the taste is phenomenal when you bake them. The naturally-occurring sugar is released during baking, and that slight caramelisation enhances the flavour.

    • roast the sweet potatoes, then leave them to cool completely
    • peel the potatoes, then add them to a bowl together with the eggs, white and brown sugar, vanilla extract, milk, ground cinnamon, nutmeg, and ginger

    You can use granulated sugar only, but the brown sugar adds more flavour and a deeper colour. You can also add dark muscovado sugar, and replace the white one completely.

    • use an electric mixer or a hand blender to blend everything well
    • pour the filling over the crust, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 40-45 minutes or until the filling is set and the crust is golden
    Collage of 4 pictures to show how to make the filling for the sweet potato pie

    How to decorate the pie

    This pie is delicious as it is, but why not take it to the very next level by decorating it with some cream? Its silkiness adds a whole new world for texture and flavour.

    Now, if you have a piping bag fitted with a star nozzle, you can make sure pretty designs, making it even more amazing than it already is. But otherwise, don't trouble yourself, even if you just apply a layer of cream, that should still do.

    I used double/ heavy cream, but whipping cream would be even better, it's up to you what you have, and what you like, no need to go put of your way decorating it.

    And that's my yummy crummy sweet potato pie, do give it try, you will love it!

    Overhead shoot of a slice of pie on a white plate and a bigger plate with the rest of the sweet potatopie

    If you’ve liked my OLD-FASHIONED SWEET POTATO PIE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 2 votes
    A slice of cream-decorated sweet potato pie
    Print
    Sweet Potato Pie
    Prep Time
    1 hr 30 mins
    Cook Time
    40 mins
    Total Time
    2 hrs 10 mins
     

    Old-Fashioned Sweet Potato Pie made with a homemade buttery shortcrust pastry and decorated with cream, a delicious dessert be to enjoyed throughout the Fall season. Particularly nice for your Thanksgiving menu, this pie is so easy to make, and a big winner with everyone. I will show you how to make the best sweet potato pie, so much better than the ready-made stuff.

    Course: Dessert
    Cuisine: American
    Keyword: sweet potato desserts
    Servings: 1 pie
    Calories: 3444 kcal
    Author: Daniela Apostol
    Ingredients
    For the crust
    • 250 g plain flour
    • 125 g butter
    • 3 tablespoon granulated sugar
    • 1 egg yolk
    • 2 tablespoon cold water
    For the filling
    • 450 g roasted sweet potatoes (1 lb)
    • 2 eggs
    • ¼ cup granulated sugar
    • ¼ cup light brown sugar
    • 1 teaspoon vanilla extract
    • ⅔ cup milk
    To decorate
    • 120 ml cream double or heavy cream, whipped cream
    Metric - US Customary
    Instructions
    1. To make the shortcrust pastry, sift the flour, add the cold butter cut into cubes, and use your fingertips to rub them together until the mixture resembles breadcrumbs.

    2. Add the sugar, egg yolk and water, and knead gently to get a smooth dough.

    3. Cover it with clingfilm, and chill it in the fridge for 10-15 minutes.

    4. Use a rolling pin to a roll it over, then arrange it over a pie/quiche pan.

    5. Cut out the excess dough, and use a fork to prick the dough in several places.

    6. Add the cool roasted sweet potatoes to a large bowl, add the white and brown sugar, milk, eggs and vanilla extract, and mix well.

    7. Pour the mixture over the crust, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 40-45 minutes until the filling is set and the pastry is golden.

    8. Leave to cool completely, then beat the cream until it holds stiff peaks, and add it to a piping bag fitted with a star nozzle.

    9. Decorate and serve cold from the fridge!

    Recipe Notes
    • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
    • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
    Nutrition Facts
    Sweet Potato Pie
    Amount Per Serving
    Calories 3444 Calories from Fat 1503
    % Daily Value*
    Fat 167g257%
    Saturated Fat 100g500%
    Cholesterol 972mg324%
    Sodium 1412mg59%
    Potassium 2283mg65%
    Carbohydrates 434g145%
    Fiber 20g80%
    Sugar 168g187%
    Protein 56g112%
    Vitamin A 69728IU1395%
    Vitamin C 11mg13%
    Calcium 582mg58%
    Iron 17mg94%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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