Sweet Potato Pie
Adapted from "Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan" by Nancie McDermott
A close cousin of pumpkin, sweet potato pie is homey, rich, and satisfying in a way that always makes us feel comforted. To make the filling, you combine a little flour, ground cinnamon, allspice, and cloves with baking powder, then—in a stand mixer—mash your already-baked and peeled sweet potatoes. Add eggs, sugar, sweetened condensed milk, butter, vanilla, and the flour mixture, then pour this filling into a prepared pie crust and bake. Make this pie the day before you plan to serve it, so the filling has a chance to cool and solidify. Serve with Easy Whipped Cream.
Before you begin: To cook the sweet potatoes, triple our recipe for Baked Sweet Potato, omitting the molasses-clove compound butter. You’ll also need to make our Flaky Pie Dough.
- 1 recipe Flaky Pie Dough or other pie dough, unbaked (recipe link in intro)
- 2 tablespoons all-purpose flour, plus more as needed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 2 cups baked, mashed sweet potatoes (from about 2 pounds of sweet potatoes—recipe link in intro)
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 cup sweetened condensed milk (about 1 [14-ounce] can)
- 2 tablespoons unsalted butter (1/4 stick), melted
- 1/4 teaspoon vanilla extract
1Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack. Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal. Place in the refrigerator while you make the filling.
2Place the measured flour, cinnamon, allspice, baking powder, cloves, and salt in a small bowl and whisk to combine; set aside.
3Place the sweet potatoes in a stand mixer fitted with a paddle attachment and mix on medium speed until smooth, about 3 minutes. Add the eggs 1 at a time, letting the first completely incorporate before adding the second. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
4Return the mixer to medium speed, add the sugar, and mix until fully incorporated, about 1 minute. Reduce the speed to low, add the reserved flour mixture, condensed milk, melted butter, and vanilla and mix until just incorporated.
5Transfer the filling to the crust. Place the pie on the hot baking sheet and bake until the filling is just set in the middle and the edges are puffed, about 50 to 60 minutes. Remove to a wire rack and let cool completely before serving, about 1 hour.
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