Looking for a crowd-pleasing holiday dessert? Then you need this Sweet Potato Pie recipe! Especially if you’re a fan of pumpkin pie, this silky sweet potato pie is a huge step above with a far richer and more complex flavor that’s absolutely irresistible!
- 1 9 inch pie crust
- 5 tablespoons (70 g) butter, softened to room temperature
- 2 Bako Sweet Single Sweet Potatoes
- 1 cup (200 g)dark brown sugar, packed
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon salt
- 1 1/4 cup (310 g) evaporated milk
- 1 tablespoon (15 g) vanilla extract
- 1 egg
- 1 tablespoon milk
- Whipped cream
- Prepare the pie crust.Roll out your pie crust and carefully transfer it to a standard 9-inch pie dish. Trim the edges and crimp the edges of the crust. Cover and refrigerate for 30 minutes or up to 1 way.
- Preheat your oven.Place a rack in the center of the oven and preheat to 350 F
- Prepare sweet potatoes.Do not puncture holes or remove the film. Microwave each potato on high for 5-8 minutes or until tender. Remove the film and skins from the potatoes. Handle with caution as the potatoes will be hot.
- Mix filling.In a stand mixer with a paddle attachment, add the sweet potatoes and beat on medium high speed until smooth. Add the butter, dark brown sugar and eggs and mix until combined. Then add the cinnamon, nutmeg, all-spice, ginger, cloves, salt, evaporated milk and vanilla extract. Then mix until everything is combined and smooth.
- Strain.Strain the batter through a fine mesh sieve and use a rubber spatula to push the batter through. There may be some large sweet potato chunks that need to be pushed through. After the batter is strained, whisk the batter until combined. This will ensure a silky smooth pie filling.
- Bake.Remove the crust from the refrigerator and pour the sweet potato filling into the pie crush. In a small mixing bowl, mix together the egg and milk and brush the egg wash onto the edges of the pie crust. Place the pie dish onto a baking sheet and bake the pie at 350 F for 50 minutes or until the edges are cooked and the center is slightly jiggly. If the crust is browning too quickly, shield it with a pie crust shield or a ring of aluminum foil to protect it.
- Cool and serve.Place the sweet potato pie on a wire rack to cool completely, about 2 hours, before decorating it with whipped cream.