A Thanksgiving Favorite: Sweet Potato Pie

This is a variation on the sweet potato pie recipe my family makes for the holidays every year. I’ll leave the amount of sugar up to you, as the sweetness of the potatoes can vary and personal preferences can lead to different desired amounts. Additionally, you can try using other sweeteners in addition to the granulated sugar as well, such as honey or maple syrup. Lastly, while it’s always great to make your own pie crust, a store-bought one works fine too.

Sweet Potato Pie Recipe

Yield: One 9-inch pie

Ingredients:

  • 2 large sweet potatoes
  • One 9-inch pie crust
  • 1 stick unsalted butter
  • 1/2 to 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon grated nutmeg
  • zest of 1 orange
  • 1 large egg

Procedure:

  1. Place the sweet potatoes in a pot and cover with water. Simmer, covered, until tender, about 45 minutes. Let cool slightly and remove the skins. Put the peeled potatoes in the bowl of a stand mixer fitted with a whisk attachment (or a large bowl if using a hand mixer).
  2. Preheat the oven to 425˚F.
  3. While the sweet potatoes are still warm, add the butter so it will melt. Mix on medium to medium-high speed until the sweet potatoes are smooth and the butter is fully melted and incorporated. Add the vanilla, cinnamon, salt, nutmeg, orange zest and ½ cup of sugar, and mix until evenly combined. Taste the mixture and add more sugar to reach the desired sweetness.
  4. Mix in the egg until evenly combined and pour the filling into the prepared pie shell.
  5. Bake at 425˚F for 20 minutes; reduce the temperature to 350˚F and continue baking for 40 minutes more. (Cover the edge of the pie with foil if it starts to get too dark.)
  6. Let cool on a baking rack before serving.

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