There are many out there who can’t get enough sweet potato. Luckily there are countless ways to use sweet potatoes from fries to vegan chili. In all this sweet potato mania its easy to forget one of the best ways to eat them… in dessert! They’re called sweet potatoes for a reason. What better way to show of this sweetness than with this classic sweet potato pie recipe. This is an amazing way top off a Thanksgiving dinner or a nice treat after a long week in October. We included a recipe for the pie crust but to make it even easier, feel free to use store-bought!
Tried making this recipe? Let us know how it went in the comments below!
Delicious Sweet Potato Pie
FOR THE CRUST:
- 1 1/2 c. all-purpose flour
- 1/2 c. unsalted butter, cut into 1/2″ pieces
- 1 tbsp. granulated suagr
- 1/4 tsp. kosher salt
- 1/2 tbsp. apple cider vinegar
- 4 tbsp. ice water (or more, if needed)
FOR THE FILLING:
- 1 15-oz. can sweet potato pie puree
- 1 14-oz. can sweetened condensed milk
- 3 large eggs, beaten
- 1 tbsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. fine sea salt
- Mini marshmallows, for topping
Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.
In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
Preheat oven to 425 degrees. Lightly grease a 9”-x-1.5” pie dish with cooking spray.
On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and make a scallop print around the edge with the tip of your spoon. Chill in the fridge for 30 minutes or freezer for 10 minutes.
Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 10 minutes, then remove parchment and weights. Reduce heat to 325 degrees F.
Meanwhile, in a large bowl, whisk together sweet potato puree, condensed milk, eggs, vanilla, spices, and salt until smooth.
Pour sweet potato mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 60-65 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack.
Top with mini marshmallows. Broil or torch until golden.