Description
This Silky Sweet Potato Pie recipe delivers a rich, creamy custard-like filling made from simmered sweet potatoes infused with warm spices and vanilla. The smooth, velvety texture perfectly complements a flaky pie crust, making it an ideal dessert for any occasion. Served best slightly cooled, this pie can also be topped with optional brown sugar whipped cream for an extra indulgent touch.
Ingredients
Scale
Pie Filling
- 16 ounces sweet potatoes (3 1/3 cups; 455 g), peeled and roughly diced (about 2 medium sweet potatoes)
- 1 vanilla bean, split and scraped, seeds reserved for whipped cream topping
- 2 or 3 cinnamon sticks (about 6 inches total)
- 1 whole nutmeg
- 26 ounces milk (3 1/4 cups; 740 g), any percentage
- 6 ounces heavy cream (3/4 cup; 170 g)
- 7 ounces white or lightly toasted sugar (1 cup; 195 g)
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon Diamond Crystal kosher salt (or half as much if using iodized table salt)
- 1/2 ounce vanilla extract (1 tablespoon; 14 g)
- 3 large eggs
Pie Crust
- Old-fashioned flaky pie crust, prepared as for a blind-baked pie
Optional Topping
- Brown sugar whipped cream (using reserved vanilla bean seeds)
Instructions
- Prepare Sweet Potato Mixture: In a 3-quart stainless steel saucier, combine the peeled, roughly diced sweet potatoes, the empty vanilla bean pod, cinnamon sticks, whole nutmeg, milk, heavy cream, and sugar. For precise reduction measurement, optionally weigh the saucier and ingredients before cooking.
- Simmer Mixture: Bring the mixture to a boil over high heat. Then reduce heat to medium-low and maintain a gentle simmer to prevent milk curdling. Scrape frequently with a flexible spatula to avoid milk solids building up. Simmer until sweet potatoes are very tender and the dairy has condensed into a thick sauce, approximately 55 minutes. The saucier should weigh about 19 ounces (535 g) less than at the start or have a total volume of about 3 2/3 cups.
- Preheat Oven and Purée: Adjust your oven rack to the lower-middle position and preheat the oven to 350°F (177°C). Remove the vanilla bean pod, cinnamon sticks, and whole nutmeg from the cooked mixture. Using an immersion blender, purée the sweet potato and dairy mixture until smooth. Transfer to a smaller container if necessary to avoid splashing.
- Season and Add Eggs: Whisk in ground cinnamon, freshly grated nutmeg, salt, and vanilla extract. Then whisk in the eggs until fully incorporated. For an extra smooth texture, strain the custard through a fine-mesh strainer before pouring it into the prepared blind-baked pie crust.
- Bake the Pie: Bake the pie in the preheated oven until the filling is gently set in the center and reaches an internal temperature of 195°F (91°C), about 40 minutes.
- Cool and Serve: Allow the pie to cool for at least 20 minutes before slicing. Use a chef’s knife, wiping the blade clean between cuts for neat slices. Serve plain or topped with brown sugar whipped cream if desired.
- Storage: Wrapped tightly in plastic, the pie will keep at cool room temperature for up to 3 days.
Notes
- Garnet yams are preferred for their bright color and flavor, but any true sweet potato will work. Avoid butternut squash or pumpkin as they impart undesirable vegetal flavors when boiled.
- Nutmeg is essential for balancing the richness of the custard with its bright and slightly herbaceous flavor, thanks to its natural oils.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
