Sweet Potato Pie

Sweet Potato PieSweet Potato Pie is another way to decorate the dessert table in certain parts of North America during Thanksgiving, it turns out not everyone eats Pumpkin Pie so whilst a version of Sweet Potato Pie pie has probably been made in many kitchens before, but it’s an incredibly undderrated dish that needed to be made and shared here. Have you tasted of this pie friends? I’d love to know your thoughts in the comments below!

old fashioned Sweet Potato Piehow to make Sweet Potato Pie

So sweet potato is not something eaten in sweet form in New Zealand and maple is a flavor definitively discovered on my travels a result of the journey to get here considering I despised sweet potatoes so much as a child that they were completely off the menu. This pie is a representation of this very blog – embracing new cultures and different cuisines and seeing the world through wider, kinder eyes.

Why you’ll love this

Perfectly flaky crust

The crust is perfect and easy and can easily be made ahead.

Sweet potato filling

It has honey and maple syrup to add those fall flavors and warmth to this pie.

How to prepare Sweet Potato Pie

  • Make the dough: Stir the flour and salt together and add the cold cubed butter.
  • Rub: Rub the and toss the butter into the flour to ensure it’s coated and no pieces are smaller than peas.
  • Ice ice water: Add in the ice water and stir to form the dough.
  • Press and shape: Press the dough together ensuring no dry portions remain in the base of your bowl and shape into a disc.
  • Cover and refrigerate: Cover and refrigerate for 1 hour.
  • Roll it out: Roll the dough out, shaping to your pie dish and trimming the edges.
  • Fridge it: Return to the fridge for 20 minutes to chill.
  • Pierce and bake: Pierce the pie crust, fill with baking beans and bake until golden.
  • Remove the beans: Remove the baking beans and bake for a further 10 minutes until golden. Remove and cool.
  • Blend it: Blend the filling ingredients in a blender until smooth.
  • Pour and bake: Pour the filling into your crust and bake until golden.
  • Cool: Allow the pie to cool completely.
  • Maple walnuts: Get those covered in syrup and toasted.
  • Serve it up: Slice and serve.

Tips for the best Sweet Potato Pie

Type of flour for the dough for UK residents: The amount of flour you’ll require here will be 175 grams / 1 1/4 cups bread flour as opposed to plain flour due to the lower amount of protein in plain flour versus American flour.

Liquid weight in grams: The gram weight of the maple syrup equals 79 grams and the heavy cream equals 120 grams.

Keeping your pie: The pie, with the whipped cream topping, will keep covered, in the fridge for 3 days.

More pie recipes you’ll love

Pumpkin Pie

Cereal Pie

Appletaart – Dutch Apple Pie

sweet potato pie fillingSweet Potato Pie
Recipe by Roamingtaste
Serves 10

Ingredients:
Dough
150 grams / 1 1/4 cups plain flour
Pinch of salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Sweet Potato Filling
423 grams / 1 2/3 cups sweet potato puree
2 eggs
140 grams / 2/3 cup light brown sugar
80 milliliters / 1/3 cup maple syrup
40 grams / 2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
125 milliliters / 1/2 cup heavy cream
Topping
1/4 cup walnuts, roughly chopped
2 tablespoons maple syrup
1/4 teaspoon ground nutmeg
To serve
Whipped cream

Directions:
For the dough, place the flour and salt into a bowl and stir to combine.

Add the cubed butter and toss through the flour to coat completely in flour.

IMG 8036(pp w768 h512)Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Preheat the oven to 220C/425F.

Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

Roll the dough around your rolling pin and place into your pie dish.

Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.

Return the dough to the fridge for 20 minutes to cool.

IMG 8213 2(pp w768 h512)Remove, pierce with a fork all over.

Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.

Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.

Remove and allow to cool completely.

Place the puree, eggs, sugar, syrup, spices and cream in a bowl and whisk to combine or mix with a stick blender until smooth.

?pp route=%2Fimage resize&path=%3D%3DwZwpmLzMDN481RNlkf&width=768Pour into the pie shell and smooth out the top of the pie.

IMG 8438(pp w768 h512)Place in the oven and bake for approximately 45 minutes or until no longer jiggles in the center.

Remove and allow to cool completely at room temperature before placing in the fridge to chill.

To make the topping place the maple syrup, walnuts and nutmeg into a pan and cook on medium until bubbling. Remove from the heat and set aside.

Decorate the top of your pie with a little whipped cream and sprinkle over the maple walnuts.

Slice it up and serve.

sweet potato recipessweet potato pie recipe

Print
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Sweet Potato Pie

Sweet Potato Pie

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: + chill time 2 hours 25 minutes
  • Yield: Serves 10 1x
  • Category: Pies & Tarts
  • Cuisine: American

Ingredients

Scale

Dough
150 grams / 1 1/4 cups plain flour
Pinch of salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Sweet Potato Filling
423 grams / 1 2/3 cups sweet potato puree
2 eggs
140 grams / 2/3 cup light brown sugar
80 milliliters / 1/3 cup maple syrup
40 grams / 2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
125 milliliters / 1/2 cup heavy cream
Topping
1/4 cup walnuts, roughly chopped
2 tablespoons maple syrup
1/4 teaspoon ground nutmeg
To serve
Whipped cream


Instructions

  • For the dough, place the flour and salt into a bowl and stir to combine.
  • Add the cubed butter and toss through the flour to coat completely in flour.
  • Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
  • Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
  • Press firmly into a disc, wrap and refrigerate for 1 hour.
  • Preheat the oven to 220C/425F.
  • Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.
  • Flipping the dough and adding a small sprinkle of flour, where necessary.
  • Roll the dough around your rolling pin and place into your pie dish.
  • Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.
  • Return the dough to the fridge for 20 minutes to cool.
  • Remove, pierce with a fork all over.
  • Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
  • Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
  • Remove and allow to cool completely.
  • Place the puree, eggs, sugar, syrup, spices and cream in a bowl and whisk to combine or mix with a stick blender until smooth.
  • Pour into the pie shell and smooth out the top of the pie.
  • Place in the oven and bake for approximately 45 minutes or until no longer jiggles in the center.
  • Remove and allow to cool completely at room temperature before placing in the fridge to chill.
  • To make the topping place the maple syrup, walnuts and nutmeg into a pan and cook on medium until bubbling. Remove from the heat and set aside.
  • Decorate the top of your pie with a little whipped cream and sprinkle over the maple walnuts.
  • Slice it up and serve.

Notes

Recipe by Roamingtaste


Nutrition

  • Calories: 369 calories per serve
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