wikiHow to Bake a Sweet Potato Pie

Two Parts:Make the CrustPrepare the Filling

Have you grown tired of the traditional pumpkin pie? Why not bake a sweet potato pie instead? This recipe will show you how to make a simple pie crust and filling for sweet potato pie. Your family will love the change.

Ingredients

For the crust:

  • 1 cup flour
  • Dash salt
  • 1/3 cup cold butter or shortening, cut into chunks
  • 3 to 4 tbsp cold water

For the filling:

  • 1-1/4 cups brown sugar, packed
  • 4 medium sweet potatoes, cooked and mashed with skins removed
  • 3/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3 eggs

Part 1
Make the Crust

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    Place the flour, salt and butter or shortening into a blender fitted with a steel blade. Blend the mixture until it looks like crumbs.
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    Remove the crust from the blender and place it on a cutting board. Add the water one tablespoon at a time until the dough forms a ball.
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    Roll the crust out using a rolling pin into a 12" (30cm) circle. Drape the crust over a 9" (23cm) pie pan.
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    Trim the crust with a knife until it extends from the sides of the pie pan about 1/2" (1.25cm).
    • Flute or crimp the edges.
    • Poke some holes in the crust with a fork to allow steam to escape.
    • Set the pan aside until you've prepared the filling.

Part 2
Prepare the Filling

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    Preheat the oven to 350ºF (180ºC). Place the oven rack in the center of the oven.
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    Combine the brown sugar, sweet potatoes and spices in a mixing bowl. Beat the ingredients together for 2 minutes using either a handheld mixer or a stand mixer with a paddle attachment.
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    Mix the condensed milk and eggs in a separate bowl. Use a fork to combine them, beating the eggs only lightly.
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    Add the egg and milk mixture to the potato mixture. Beat on medium speed until well blended.
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    Pour the filling over the pie crust in the pie pan.
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    Tap the filled pie pan on the counter to allow the filling to settle and level out.
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    Bake the pie for 50 to 60 minutes.
    • Sweet potato pies typically don't brown as much as pumpkin pies, so don't concern yourself with the appearance of the filling. Poke a toothpick into the center; when the toothpick comes out clean, the filling is done.
    • Check the pie after 30 minutes. If the edges of the crust are brown, cover then in aluminum foil while the rest of the pie finishes baking.
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    8
    Allow the pie to cool for 15 minutes. Slice the pie and serve it with dollops of whipped cream.

Tips

  • Sweet potato pies remain fresh for up to 3 days. After that, they can be refrigerated if you want to keep them a little longer.
  • When your pie comes out of the oven, it may have risen while it cooked. Expect the pie to fall back down a little bit––it's normal.
  • If you don't want to make your own pie crust, you can always used a pre-made crust from your grocery store to speed up the preparation time.
  • Instead of serving your sweet potato pie with whipped cream, you can always make a meringue to go on top of your pie.

Warnings

  • If your oven doesn't cook very evenly, rotate the pie halfway through the cooking time.

Things You'll Need

  • Blender fitted with a steel blade
  • Cutting board
  • Rolling pin
  • 9" (23cm) pie pan
  • Knife
  • Fork
  • Mixing bowl
  • Handheld mixer or stand mixer fitted with a paddle attachment
  • Bowl
  • Toothpick
  • Whipped cream

Sources and Citations

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