The Pioneer Woman Tasty Kitchen
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Sweet Potato Pie

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Prep:

Cook:

Level: Easy

System:

8

Description

It’s creamy. It’s silky. It’s sweet and sweet potato-y. It’s a perfect pumpkin pie alternative (if you’re into that sort of thing. I’m not. I say have both. Eat both. Rinse and repeat.) It’s great at Thanksgiving. It’s fabulous at Christmas. You can literally make it all year long (sweet potatoes are ALWAYS in the market, as opposed to fresh pumpkin or even canned for that matter).

Ingredients

  • 1 whole 9" Unbaked Pie Crust (or One Store Bought Pie Dough)
  • 3 whole Large Eggs
  • ⅓ cups Vanilla Sugar
  • 1-¾ cup Sweet Potato Puree
  • ½ cups Evaporated Milk
  • 1 Tablespoon Fresh Lemon Juice
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Salt
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Allspice
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Cardamom

Preparation

Makes one 9″ pie.

1. Make a basic 9″ pie dough using your favorite recipe, or use a store bought one. Form the dough into a 9″ pie dish. Set the dish in the fridge while you make filling.

2. Preheat oven to 350 F.

3. In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato purée, evaporated milk, lemon juice, vanilla, salt, nutmeg, allspice, cinnamon and cardamom. Whisk until completely smooth. Pour filling into unbaked crust; smooth top with a spatula.

4. Place pie dish on a baking sheet, and bake until filling is set, 40 to 50 minutes. You’re looking for the custard to be set and barely jiggling in the very center. If crust is browning too much and pie isn’t finished baking, you can carefully cover edges of crust with a strip of tin foil to help slow down browning process.

5. Transfer pie to a wire rack to cool completely, about 2 hours. This pie can be baked up to a day ahead and covered and refrigerated overnight. Serve chilled or at room temperature … and with lots of sweetened whipped cream!

* Note: Pie can also be baked in advance, cooled as directions instruct, then wrapped well with plastic and then tin foil. Place in freezer for up to a week! Then defrost overnight in fridge!

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