The pie must bake until the center is set but still soft, otherwise it loses its creamy texture.
Tips & Tricks
- Dry the puree if it seems too moist, because excess water soaks the crust and gives a less clean filling.
- Add the spices gradually, especially nutmeg, because it can become bitter and cover the sweet potato’s mild flavor.
- Protect the crust edges with a strip of parchment paper or foil if they brown too quickly, because the filling needs time to set.
- Let it cool for at least two hours before serving, because the eggs finish setting the cream and allow a clean cut.
Creamy, just dense enough, with a crust that provides the crispy contrast.
FAQs
Can I make the sweet potato pie the day before?
Continue on the next page:
