Description
This Silky Sweet Potato Pie is a rich, creamy dessert featuring tender sweet potatoes simmered with warm spices and dairy, then blended into a smooth custard baked in a flaky pie crust. The pie offers comforting autumn flavors with hints of vanilla, cinnamon, and nutmeg, perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Pie Filling
- 16 ounces sweet potatoes (3 1/3 cups; 455 g), peeled and roughly diced (from 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 (use half as much if 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 (made with reserved vanilla bean seeds)
Instructions
- Prepare the Filling: In a 3-quart stainless steel saucier, combine sweet potatoes, empty vanilla pod, cinnamon sticks, whole nutmeg, milk, heavy cream, and sugar. Record the initial weight if possible for measuring reduction later.
- Simmer the Mixture: Bring to a boil over high heat, then lower to a gentle simmer over medium-low. Stir frequently with a flexible spatula to prevent milk solids from sticking to the sides. Continue simmering until the sweet potatoes become fall-apart tender and the dairy has reduced to a thick sauce, about 55 minutes. The mixture should weigh 19 ounces (535 g) less or total about 3 2/3 cups volume when done.
- Preheat Oven and Blend Filling: Adjust the oven rack to the lower-middle position and preheat to 350°F (177°C). Remove the vanilla pod, cinnamon sticks, and whole nutmeg from the mixture. Using an immersion blender, puree the sweet potato and dairy mixture until smooth, transferring to a smaller container if necessary to avoid splashing.
- Season and Add Eggs: Whisk in ground cinnamon, grated nutmeg, salt, vanilla extract, and then beat in the eggs. For extra smoothness, strain the custard through a fine-mesh strainer before pouring it into the prepared pie crust.
- Bake the Pie: Bake in the preheated oven until the pie is gently set in the center and reaches an internal temperature of 195°F (91°C), approximately 40 minutes.
- Cool and Serve: Allow the pie to cool for at least 20 minutes before slicing. Wipe the knife between cuts for clean slices. Serve topped with optional brown sugar whipped cream made using the reserved vanilla bean seeds.
- Storage: Wrap the pie in plastic wrap and store at cool room temperature for up to 3 days.
Notes
- Use garnet yams or any true sweet potatoes for best results; avoid butternut squash or pumpkin as they impart undesirable vegetal flavors when boiled.
- The nutmeg adds a bright, herbaceous note despite its subtle presence; it balances the rich dairy and sweet potato flavors beautifully.
- Measuring the reduction by weight or volume ensures the perfect custard consistency.
- Whipping cream with vanilla bean seeds and brown sugar adds a complementary topping that enhances the pie’s richness.
- Ensure gentle simmering to prevent curdling and stickiness in the milk mixture.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg
