Description
This Roasted Sweet Potato Pie is a classic autumn dessert with a smooth, spiced filling made from roasted sweet potatoes, blended with warm spices and creamy dairy, baked in a flaky pie crust until perfectly set. It’s rich, comforting, and topped with whipped cream for a delightful finish.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 1 ½ pounds sweet potatoes (about 2 cups mashed after roasting)
- 6 tablespoons unsalted butter, melted
- 1 cup (200 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 3 large eggs, room temperature
- ½ cup (153 g) evaporated milk, room temperature
- ½ cup (119 g) heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon kosher salt
- 1 tablespoon fresh orange juice
- Whipped cream, for serving
Instructions
- Preheat and Roast Sweet Potatoes: Preheat the oven to 400°F (205°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast until fork-tender, about 50-60 minutes depending on size. Set aside to cool slightly.
- Prepare Pie Crust: While the sweet potatoes roast, roll out the pie dough and fit it into a 9-inch pie dish. Lightly dock the bottom with a fork and chill in the refrigerator for 20-30 minutes.
- Blind Bake Pie Crust: Increase oven temperature to 425°F (220°C). Line the crust with foil or parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 5 minutes until lightly golden. Let cool completely on a wire rack.
- Lower Oven Temperature: Reduce oven temperature to 325°F (163°C) for baking the pie filling later.
- Prepare Sweet Potato Filling: Once cool enough to handle, peel the sweet potatoes. Mash with melted butter in a blender, food processor, or with an immersion blender until smooth.
- Add Sugars: Stir granulated sugar and brown sugar into the mashed sweet potatoes until combined.
- Add Eggs: Add eggs one at a time, whisking gently after each addition just until incorporated. Avoid overmixing to prevent cracks in the pie.
- Add Cream and Spices: Stir in evaporated milk, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, allspice, salt, and fresh orange juice.
- Strain Filling: For a smooth texture, pour the filling through a fine mesh sieve into another bowl.
- Fill Pie Crust: Pour the prepared filling into the cooled pie crust.
- Bake Pie: Bake for 65-80 minutes, checking at 65 minutes. The edges should be set, and the center should have a slight jiggle.
- Cool and Chill: Let the pie cool on a wire rack for 2-3 hours, then refrigerate for at least 2 hours before slicing.
- Serve: Serve chilled, topped with whipped cream if desired.
Notes
- Do not overmix the filling to avoid incorporating air, which can cause cracks.
- Roasting the sweet potatoes enhances their natural sweetness and flavor.
- Blind baking the pie crust prevents a soggy bottom.
- Straining the filling creates a silky smooth texture for the pie.
- The pie is best served after chilling for a few hours to set properly.
- If you don’t have pie weights, dried beans or rice can be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sweet potato pie, roasted sweet potatoes, fall dessert, holiday pie, creamy sweet potato, classic pie recipe, spiced pie
