Sweet 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!
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.
Ingredients and substitutions for Sweet Potato Pie
- Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here.
- Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
- Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
- Sweet potato: The core ingredient in our pie, you'll only need a small sweet potato for the puree here and whilst the orange sweet potato is the most common, you could choose a purple one in equal measure for a striking color to your pie.
- Eggs: As well as adding structure to the sweet potato custard, the eggs will bind everything together so are essential.
- Brown sugar, maple syrup and honey: Complimenting the sweet potato, the three types of sweetener here add a depth of flavor and allow a softer texture to the custard for a smooth and fall flavored pie. The brown sugar could be substituted with raw sugar. The gram weight of the maple syrup is 79 grams.
- Spices: The flavor powerhouse that makes this a real fall favorite is are the ground cinnamon and nutmeg that elevate the filling. You could substitute the nutmeg with allspice in equal measure.
- Heavy cream: The foundation of our custard is the heavy cream which allows for a light custard centre that turns sweet potato puree from a savory dish to dessert. It's also great to top our pie with whipped cream. The gram weight of the heavy cream equals 120 grams.
- Walnuts: The crunchy maple walnuts give this pie a twist without deviating too much from traditional with pecans making a great substitution in equal measure.
Equipment needed to make this
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Fork: To pierce holes in your pastry before baking, you'll want to have a fork handy!
Greaseproof paper: To line your pastry before filling with baking beans.
Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.
Mixing bowl: A medium mixing bowl is needed for the homemade pastry and sweet potato custard filling.
FAQ's for the best Sweet Potato Pie
What type of flour is best for pie in the UK?
Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
Can I substitute storebought pastry for homemade pie pastry?
You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.
How do I know when my sweet potato pie is done?
The pie will no longer be super jiggly in the center. The filling goes from jiggly to set quite quickly at the end of baking so you'll want to keep your eye on it and test out at the time it's due to be finished baking.
Can I make Sweet Potato Pie ahead?
The pie, with the whipped cream topping, will keep covered, in the fridge for 3 days, though it's best to serve within 1 day of topping with the whipped cream.
Do you have to refrigerate sweet potato pie?
Due to the heavy cream in the filling, sweet potato pie does need to be kept refrigerated when not being served.
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How to make:
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 ¼ 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 ½ inch of the dough under the edges and pinching firmly.
Return the dough to the fridge for 20 minutes to chill.
Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.
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 it 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 Pie
- 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
Description
Sweet potato pie is the less famous cousin of pumpkin pie, but this naturally sweet vegetable makes for a fantastic custard filled pastry pie. There's a reason this is so famous in North American borders!
Ingredients
Dough
150 grams / 1 ¼ cups plain flour
¼ teaspoon sea salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / ¼ cup ice water
Sweet Potato Filling
423 grams / 1 ⅔ cups sweet potato puree
2 eggs, room temperature
140 grams / ⅔ cup light brown sugar
80 milliliters / ⅓ cup maple syrup
40 grams / 2 tablespoons honey
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
125 milliliters / ½ cup heavy cream
Topping
¼ cup walnuts, roughly chopped
2 tablespoons maple syrup
¼ 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 ¼ 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 ½ inch of the dough under the edges and pinching firmly.
- Return the dough to the fridge for 20 minutes to chill.
- Remove, pierce with a fork all over and lay greaseproof paper to cover the entire pastry.
- 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 it 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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