LC Quintessential Quibble Note
Sugar and spice and everything nice—that’s what you’ll find in a slice of this sweet potato pie. And when we say “nice,” we don’t mean it in a goody-goody sorta way. We mean it in a go-wobbly-in-the-knees, may-I-have-a-third-slice sorta way. The only quibble we can imagine having with this eminently easy recipe? It makes quite an ample amount of magnificently spiced sweet potato filling. Enough, we’ve found, to fill a really, really deep pie plate. What’s that? You lack a monstrous pie plate? Then you have a decision to make. Do you fill your standard pie plate to the brim and then slurp up the rest of the filling with a spoon? Do you cringe as you pour the rest of the fantabulous filling down the drain? Do you measure out every last drop of the excess into ramekins and bake them into custards? Do you instead divvy the filling between two standard 8-inch pie plates and beget twice the pie—albeit each with a slightly skimpy amount of custard? Or do you just grab your 10-inch cast-iron skillet and pretend it’s a pie plate and call it a day? Let us know what you decide.
Sweet Potato Pie
- Quick Glance
- 15 M
- 2 H, 30 M
- Serves 8 to 10
Special Equipment: 9-inch deep-dish pie plate or 10-inch pie plate
If using whole sweet potatoes, preheat the oven to 400°F (204°C). Wrap the potatoes in aluminum foil and bake them until fork-tender, 60 to 70 minutes, depending on the size. Let cool slightly. Reduce the oven temperature to 350°F (176°C). Unwrap the sweet potatoes and slip the skins from the potatoes. Mash the potatoes with a fork, handheld potato masher, immersion blender, food processor, or potato ricer until smooth.
If using canned sweet potatoes, preheat the oven to 350°F (176°C). Place the canned sweet potatoes in a bowl.
Add the cream, eggs, and molasses or sorghum to the sweet potatoes and whisk until completely incorporated.
In a large bowl, whisk together the sugars, flour, cardamom, cloves, mace, ginger, and salt. Add the sweet potato mixture and stir until smooth.
Pour the filling into the prebaked pie crust. (If not using a deep-dish pie plate, you may have some leftover filling, which you can pour into buttered ramekins and bake as custards, if desired.)
Bake the pie for 60 to 70 minutes, until the filling is firm around the edges but still jiggles slightly in the center when you gently shake the pie plate. The filling will continue to firm up as it cools. You may need to loosely cover the pie with foil after 50 minutes to prevent it from overbrowning. Let the pie cool completely before slicing and serving. The pie is best served the same day, but can be covered with plastic wrap and refrigerated for up to 3 days. If desired, heap the whipped cream on top and sprinkle with nutmeg.
Recipe Testers' Reviews
I heart sweet potato pie in a serious way. It reminds me of falling leaves, warm blankets, and the scent of cinnamon coming out of mom’s kitchen. This recipe didn’t disappoint, as it turned out pretty dang good if I say so myself. There were a few tweaks made as I worked through the recipe. I used whole sweet potatoes and followed the instructions but had to lengthen the cooking time to 70 minutes instead of 40 to 60 minutes to make sure they were fork-tender. Also, a potato ricer worked killer instead of mashing with a fork so my taters were smooth and creamy! So no matter how awesome the filling is, if your crust isn’t up to snuff then why bother, right? Don’t worry here, as the Shortcut Piecrust is all that and a box of chocolates. It has a deep rich buttery flavor akin to some of the best shortbread cookies out there. Plus no rolling pin involved! Hooray! I had to use a 10-inch pie plate, as that is all I had, so the crust was slightly thinner than I would’ve liked but still held up as I sliced each piece. Can’t wait to eat another slice!
This recipe puts my Southern neighbor’s amazing sweet potato pie to shame. It’s easy, it’s gorgeous, and it’s delicious. I used a food processor to make sure I had a very smooth filling. I modified it to make 2 pies—I had a hard time pressing the crust up the entirety of the pie plate sides and the filling would’ve come up higher than the crust. So I made another crust and split the batter, reducing the cooking time to 25 minutes. Now I’ve a pie to bring home tomorrow and a pie for my neighbors!