Yes, and it even holds up better after a few hours in the fridge. Let it cool completely before covering, otherwise condensation softens the crust.
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How do I avoid a grainy filling?
Can I make the sweet potato pie the day before?
Yes, and it even holds up better after a few hours in the fridge. Let it cool completely before covering, otherwise condensation softens the crust.
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How do I avoid a grainy filling?
Blend the sweet potato while still warm until you get a very smooth puree. If it contains fibers, quickly pass it through a sieve or blend a little longer.
Do I need to pre-bake the crust?
It’s not necessary for this simplified version, but the crust must be very cold before filling. If you want a crispier bottom, blind-bake it for 8 to 10 minutes.
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Why does my pie crack in the center?
It’s often overbaked or the mixture was whisked too vigorously. Take it out of the oven when the edges are set but the center still jiggles slightly.
Can I reduce the sugar?
Yes, especially if your sweet potatoes are naturally very sweet. Reduce to 90g brown sugar, but keep a minimum to support the caramelized flavor.
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Sweet Potato Pie
Easy
American
Dessert
| Prep Time20 minutes | Cook Time55 minutes | Total Time75 minutes | Servings8 servings |
A classic simplified sweet potato pie with a creamy filling, well-balanced spices, and a golden crust.
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Ingredients
- 600g sweet potatoes, peeled and cubed
- 1 pie crust
- 3 eggs
- 120g brown sugar
- 200ml evaporated milk
- 40g melted butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla powder or non-alcoholic vanilla extract
- 1 pinch salt
Instructions
- 1Cook the sweet potato cubes in steam or simmering water for 15 minutes, until very tender.
- 2Drain well, then blend into a smooth puree while the sweet potato is still warm.
- 3Preheat the oven to 180°C and place the pie crust in a pie pan.
- 4Mix the puree with brown sugar, melted butter, eggs, evaporated milk, cinnamon, nutmeg, vanilla, and salt.
- 5Pour the filling onto the cold crust and smooth the surface with a spatula.
- 6Bake for 40 minutes, until the edges are set and the center still jiggles slightly.
- 7Let cool completely before cutting, ideally at least 2 hours.
Notes
• For a crispier crust, blind-bake it for 8 to 10 minutes before adding the filling.
• If the puree seems too moist, dry it in a saucepan over low heat for 2 to 3 minutes.
• The pie keeps for 3 days in the refrigerator, well covered.
Nutrition Facts (per serving, estimated)
| 310 kcalCalories | 5gProtein | 43gCarbs | 13gFat |
