There are a few classic pie recipes that we love to make for holiday dinners, like Apple Pie or Pecan Pie, but this sweet potato pie is a new favorite must-have this year!
a new favorite pie We Love!
We love pie! We know Pumpkin Pie gets all of the love around the holiday season, especially Thanksgiving, but we’ve never been much of a pumpkin pie fan. This sweet potato pie is surprisingly similar and we actually love it! Here’s why we Sweet Potato Pies:
Texture. It’s silky smooth with a deliciously flaky crust. Flavor. Flavor the mild, sweet filling with your favorite fall spices. Easy. The filling whips up quickly and the crust is storebought!
Ingredients
Pie Crust – It can be store-bought or make a Homemade Pie Crust. Cooked Sweet Potatoes – Roast and mash your own sweet potatoes or find a can of unsweetened unseasoned sweet potato puree. However, do not use canned yams or candied sweet potatoes. Unsalted Butter Light Brown Sugar Sugar Eggs Heavy Whipping Cream – Can also use half and half or evaporated milk. Ground Cinnamon and Nutmeg – Increase or decrease the amount of ground nutmeg and cinnamon or replace them with an equal amount of Pumpkin Pie Spice or add ground ginger too. Salt Whipped Cream for serving
How to Make Sweet Potato Pie
Topping Variations
Top with toasted marshmallows or dollops of marshmallow fluff. After this southern sweet potato pie recipe has been baked and cooled, top the pie with a layer of mini marshmallows. Broil the pie 6 inches under the heat source, until the marshmallows are golden brown. This will only take 1-2 minutes so watch carefully. Brown sugar and pecan topping.
Melt 3 tablespoons of butter in a saucepan. Add ½ cup light brown sugar and 1 cup chopped pecans. Cook for about 3 minutes until the sugar is dissolved. Stir in 1 tablespoon of heavy cream. Once the pie has cooled, spread the pecan mixture over the top and allow it to cool and set.
Serving Info
Make ahead of time. This best sweet potato pie recipe is great to make ahead of time which is perfect when preparing for big holiday dinners. Freeze an unbaked sweet potato pie: Prepare the pie crust as directed, but don’t bake. Wrap it tightly with plastic wrap or foil. Freeze for up to 3 months. When ready to bake, thaw it in the refrigerator and follow the baking instructions in the recipe.
STORE. Cool the pie, wrap it tightly with plastic wrap, and store it in the fridge for about 4 days. FREEZE. Wrap it again with foil and place in the freezer for up to 3 months. To eat, thaw it in the refrigerator, and let it come to room temperature before slicing.
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