Silky Smooth Sweet Potato Pie – Get ready to embark on a culinary adventure with our Silky Smooth Sweet Potato Pie. This delectable dessert is a perfect blend of rich flavors and velvety textures that will leave you craving for more. Made with wholesome ingredients and a touch of love, this pie is a true masterpiece that deserves a place on your dessert table. Join us as we dive into the enticing world of sweet potatoes and experience a slice of pure bliss.
Every family has that one recipe that holds a special place in their hearts and becomes a cherished tradition. For us, that recipe is Silky Smooth Sweet Potato Pie. It all started when my husband took his first bite of this heavenly creation. His eyes widened, and a smile stretched across his face. From that moment on, this pie became a regular request in our household, especially during the holiday season.
One year, when we hosted a Thanksgiving dinner for our extended family, I decided to share this recipe with everyone. As the tantalizing aroma of cinnamon and nutmeg filled the air, our loved ones gathered around the table, eager to taste the dessert that had captured our hearts. With each bite, they were transported to a world of pure indulgence. The combination of the flaky crust and the luscious sweet potato filling left them enchanted.
Since then, Silky Smooth Sweet Potato Pie has become a beloved staple in our family. It symbolizes warmth, togetherness, and the joy of sharing a delicious treat with those we love. Whether it’s a cozy evening at home or a festive gathering, this pie never fails to bring smiles to our faces and create lasting memories.
Why This Pie Is a Must-Try?
- Velvety Perfection: Our Silky Smooth Sweet Potato Pie boasts an incredibly smooth and creamy texture that will melt in your mouth with every bite. The sweet potatoes are transformed into a heavenly purée, combined with a delicate blend of spices, resulting in a dessert that is pure silkiness.
- Flavorful Harmony: The combination of ground cinnamon, ginger, and nutmeg adds a tantalizing warmth to the pie, complementing the natural sweetness of the sweet potatoes. Each forkful delivers a harmonious balance of flavors that will leave you craving another slice.
- Homemade Goodness: This recipe includes a homemade cream cheese pie crust that adds an extra layer of richness and buttery goodness to the pie. The crust is lovingly crafted to perfection, ensuring that every bite is a delightful experience.
Ingredients:
- 1/2 recipe Cream Cheese Pie Dough, or other good pie crust
- 450 grams (16 ounces) raw sweet potatoes, whole and unpeeled
- 113 grams (1/2 stick) unsalted butter, melted
- 165 grams (3/4 cup) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon Kosher or sea salt
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 120 grams (1/2 cup) full-fat sour cream
Egg Wash:
- 1 large egg
- 1 teaspoon water
Directions:
Begin by scrubbing the whole sweet potatoes to ensure they are clean. Place them in a pot (4-6 quart) and cover them with cold tap water. Bring the pot to a boil over high heat and let the sweet potatoes cook for 45-50 minutes or until a paring knife can easily slice through them. Once cooked, transfer the hot sweet potatoes to a colander and run them under cold tap water until they are cool enough to handle.
On a floured surface, roll out the pie dough to a diameter of 12 inches. Carefully fit the dough into a 9-inch pie plate, trimming the overhang to approximately 1/2-inch. Create a decorative crimp on the edges of the crust, and then chill it in the refrigerator while you prepare the filling.
Preheat your oven to 375°F (190°C), ensuring that the oven rack is in the lowest position with at least 6 inches of space above it.
Peel off and discard the skins of the cooled sweet potatoes. Cut the sweet potatoes into a few large pieces.
Place a sieve or wire mesh colander over a mixing bowl. Add the sweet potato pieces to the sieve and use a silicone spatula or wooden spoon to push them through, collecting the puree in the bowl. Set the sieve aside.
In the sweet potato puree, whisk together the melted butter, light brown sugar, cinnamon, ginger, nutmeg, and salt until well combined. Add the eggs and vanilla, followed by the sour cream, and continue whisking until the filling is smooth and velvety.
Place the sieve back over a large mixing bowl. Pour the filling into the sieve and use a silicone spatula or wooden spoon to push it through, ensuring a silky consistency.
Retrieve the prepared crust from the refrigerator and place it on a sheet pan. Pour the filling into the crust.
In a small bowl, whisk together the egg wash ingredients (1 large egg and 1 teaspoon water). Brush the mixture onto the exposed crust.
Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together. This will prevent excessive browning of the crust.
Bake the pie on the bottom rack of the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the edges are puffed (the center may appear slightly underdone, which is normal).
Turn off the oven and open the door slightly. Allow the pie to remain in the oven for 10-15 minutes.
Finally, remove the pie from the oven and let it cool completely on a cooling rack. You can serve the pie slightly warm, at room temperature, or chilled. For an extra touch of decadence, serve each slice with a dollop of whipped cream.
Notes:
- To make this pie suitable for vegetarians, make sure to use a vegetarian-friendly pie crust.
- If you prefer a different crust, feel free to substitute it with your favorite homemade or store-bought pie crust.
- For a twist, you can add a sprinkle of chopped pecans or a drizzle of caramel sauce on top of the pie before serving.
- Nutritional information: Each serving of Silky Smooth Sweet Potato Pie (1 slice) contains approximately 300 calories, 15g of fat, 36g of carbohydrates, and 5g of protein. Please note that these values are approximate and may vary depending on the specific ingredients used.
In conclusion, Silky Smooth Sweet Potato Pie is a dessert that truly captures the essence of indulgence and comfort. With its velvety texture, harmonious blend of flavors, and homemade goodness, this pie is a treat that will transport you to a world of culinary bliss. Whether you’re sharing it with loved ones during a holiday gathering or savoring a slice on a cozy evening at home, this recipe is sure to create lasting memories and leave everyone craving for more. So, go ahead, gather your ingredients, roll up your sleeves, and embark on a journey of sweet potato perfection. Treat yourself and your loved ones to the magic of Silky Smooth Sweet Potato Pie, and savor every spoonful of this irresistible delight.
FAQ
Can I use canned sweet potatoes instead of fresh ones?
While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potatoes as a time-saving alternative. Simply make sure to drain and mash them before adding them to the recipe.
Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust ahead of time and refrigerate it until ready to use. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.
Can I freeze the pie for later?
Yes, you can freeze the baked pie for up to 2-3 months. Wrap it securely in plastic wrap and aluminum foil before placing it in the freezer. Thaw it overnight in the refrigerator before serving.
Can I substitute the sour cream with a non-dairy alternative?
Yes, you can use a non-dairy sour cream substitute, such as coconut cream or almond-based sour cream, for a dairy-free version of this pie.
Silky Smooth Sweet Potato Pie
Ingredients
- 1/2 recipe Cream Cheese Pie Dough or other good pie crust
- 450 grams 16 ounces raw sweet potatoes, whole and unpeeled
- 113 grams 1/2 stick unsalted butter, melted
- 165 grams 3/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon Kosher or sea salt
- 3 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 120 grams 1/2 cup full-fat sour cream
Egg Wash:
- 1 large egg
- 1 teaspoon water
Instructions
- Begin by scrubbing the whole sweet potatoes to ensure they are clean. Place them in a pot (4-6 quart) and cover them with cold tap water. Bring the pot to a boil over high heat and let the sweet potatoes cook for 45-50 minutes or until a paring knife can easily slice through them. Once cooked, transfer the hot sweet potatoes to a colander and run them under cold tap water until they are cool enough to handle.
- On a floured surface, roll out the pie dough to a diameter of 12 inches. Carefully fit the dough into a 9-inch pie plate, trimming the overhang to approximately 1/2-inch. Create a decorative crimp on the edges of the crust, and then chill it in the refrigerator while you prepare the filling.
- Preheat your oven to 375°F (190°C), ensuring that the oven rack is in the lowest position with at least 6 inches of space above it.
- Peel off and discard the skins of the cooled sweet potatoes. Cut the sweet potatoes into a few large pieces.
- Place a sieve or wire mesh colander over a mixing bowl. Add the sweet potato pieces to the sieve and use a silicone spatula or wooden spoon to push them through, collecting the puree in the bowl. Set the sieve aside.
- In the sweet potato puree, whisk together the melted butter, light brown sugar, cinnamon, ginger, nutmeg, and salt until well combined. Add the eggs and vanilla, followed by the sour cream, and continue whisking until the filling is smooth and velvety.
- Place the sieve back over a large mixing bowl. Pour the filling into the sieve and use a silicone spatula or wooden spoon to push it through, ensuring a silky consistency.
- Retrieve the prepared crust from the refrigerator and place it on a sheet pan. Pour the filling into the crust.
- In a small bowl, whisk together the egg wash ingredients (1 large egg and 1 teaspoon water). Brush the mixture onto the exposed crust.
- Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together. This will prevent excessive browning of the crust.
- Bake the pie on the bottom rack of the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the edges are puffed (the center may appear slightly underdone, which is normal).
- Turn off the oven and open the door slightly. Allow the pie to remain in the oven for 10-15 minutes.
- Finally, remove the pie from the oven and let it cool completely on a cooling rack. You can serve the pie slightly warm, at room temperature, or chilled. For an extra touch of decadence, serve each slice with a dollop of whipped cream.
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