This Best Sweet Potato Pie makes a shortbread-like crust, and a soufflé like filling, the flavor of spices used is balanced so is the sweetness.
Keyword Sweet potato pie
Prep Time 15minutes
Cook Time 1hour42minutes
Total Time 1hour57minutes
Author Muna Kenny
The Pie Crust
1 ¼cupall-purpose flour
½cupunsalted butter should be chilled and cut in cubes
2 to 3tablespoonchilled water
The Sweet Potato Pie Filling
500gm or 1lb sweet potato
3tablespoonoil divided(use 1 tablespoon in the filling and two tablespoons to bake the sweet potatoes.)
¼cupunsalted butter(at room temperature)
½+ ¼ teaspoon nutmeg powder
Making The Pie Crust
In a bowl, add all the ingredients except the water. Use a pastry cutter or a fork, cut the butter into the mixture; it should resemble a coarse meal or wet sand texture. You will see bits of butter in the mixture, but that’s alright.
Add the chilled water and mix well for a few seconds using a wooden spoon or a spatula. Transfer the dough to the working surface and fold the dough into itself to form a ball. The dough should come together easily and shouldn’t be sticky. Press down the dough and form a disc.
Wrap the dough in a plastic wrap and refrigerate for 30 minutes to an hour.
Lightly flour the working surface, place the dough on the working surface, and lightly dust it with flour.
Using a rolling pin, roll out the dough to fit in a 9-inch pie pan. Start rolling the dough from the center and work your way out in all directions.
Dust the dough with flour whenever it gets sticky but don’t overdo this step, or the pie crust won’t come out flaky.
Roll the dough onto the rolling pin and then unfold it into the pie pan.
Gently fit the pie crust to the pie pan using your fingers. Prick the crust all over with a fork and refrigerate until you are done preparing the filling.
Making The Filling
Preheat the oven to 350F/180C.
Peel the sweet potatoes and cut them into medium slices. Add two tablespoon oil to the slices and mix well.
Place the sweet potato slices on a non-stick baking sheet, or you can line a baking sheet with parchment paper, which will help in cleaning up later.
Bake the sweet potato slices for 20 minutes. Flip the slices and bake for 22 minutes.
In a big mixing bowl, add the baked sweet potato slices while hot. Add all the ingredients to the hot sweet potato slices EXCEPT the eggs.
Using a hand mixer, beat the ingredients on low for one minute, increase the speed and beat until combined.
Add the eggs to the previous mixture and beat on medium speed for three minutes until fluffy.
Pour the pie filling into the chilled pie crust and bake for 55 minutes or until the edges of the pie filling is firm and the center is a little jiggly.
The pie will puff up and rise like a souffle but will sink a little when it cools, and that’s normal.
Let the pie come to room temperature and serve with whipped cream, or if you wish you can serve the pie warm.
- The pie pan is different from cake pans. If you want to use a cake pan to make this pie, it is fine, but the pie filling may not rise much since the cake pan is deeper than pie pan.- You can freeze the pie crust (without the filling) for up to three months. Wrap the pie crust with a plastic wrap twice and then wrap it with aluminum foil. Place the wrapped pie in a Ziploc bag or airtight container. Write the date and freeze.