Sweet Potato Pie Recipe

3.25 from 4 votes

This Sweet Potato Pie Recipe features a silky spiced filling topped with gooey, toasted marshmallow for the ultimate fall dessert!

Prep Time15

Cook Time40

Cooling Time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings:

Calories: 341kcal

Author: Lisa Killian

Ingredients

Flakey pie crust

1 ⅔ cups flour plus more for dusting
½ teaspoon salt
1 tbs sugar
1 cup unsalted butter
½ cup cold water

Sweet Potato Pie Filling

1 cup heavy cream
1 cup whole milk
3 large eggs
2 large egg yolks
1 teaspoon vanilla
3 cups sweet potato puree* or drained canned yams or candied yams pureed/mashed, (40 oz can)
¾ cup granulated sugar
½ cup packed brown sugar
¼ cup maple syrup
2 teaspoon pumpkin pie spice*
½ teaspoon cinnamon

Marshmallow Topping

7 oz marshmallow fluff

Instructions

Make Homemade Pie Crust

Whisk together flour, sugar, and salt.
1 ⅔ cups flour , ½ teaspoon salt, 1 tbs sugar
Cut butter into large cubes. Emphasis on large. I recommend cutting each stick into four chunks and then each chunk into four more chunks. Then place the butter chunks in the flour mixture and toss to coat with flour.
1 cup unsalted butter
Once tossed, smash each chunk of butter between your fingertips. Smash each flat, then move on to the next chunk. You don’t need to cut the butter into anything else because you want the butter to stay in large chunks.
Once each chunk is smashed, using a spatula, stir in the water. Stir the dough until it forms a sticky ball. You will need to use the side of the bowl to bring the dough together.
½ cup cold water
Turn the dough out onto a floured surface and knead a few more times to finish bringing the dough together. Place the dough back into the bowl and refrigerate for 10 minutes- you want to keep the dough cold and the butter from melting.
Roll out the dough on the floured surface (adding more when needed), into a large rectangle (roughly 12x10 inches). Make sure to flip the dough, add more flour if sticking, and don’t hesitate to put it back in the fridge if the butter starts melting and sticking.
Fold the 10-inch sides to the center of the rectangle, then fold the other ends together like closing a book. Cut in half and then refrigerate both halves for 10 minutes.
Bring out one piece of dough and roll it into a circle large enough to fit your pie plate. Place in your pie plate, pressing into the corners, and then cut the extra dough that hangs over the edge using scissors.
Cover the dough with plastic wrap and allow it to relax for at least 2 hours in the fridge or overnight. See notes for what to do with the second piece of pie crust.

Prebake the crust- If using a store-bought crust, follow the package instructions for prebaking; if using my crust recipe, follow the instructions below.

Preheat the oven to 400°F and pierce the pie crust's bottom and sides with a fork.
Lay a piece of parchment paper on top of the pie crust, then fill the pie crust with rice, sugar, or pie weights. Bake for 11 minutes, then remove the rice/sugar and parchment and continue baking for another 10 minutes. The crust will start to brown.
Set aside until ready to fill.

Make Sweet Potato Pie Filling

While baking the crust, whisk together the heavy cream, milk, eggs, egg yolks, and vanilla until well combined.
1 cup heavy cream, 1 cup whole milk, 3 large eggs , 2 large egg yolks, 1 teaspoon vanilla
In a large saucepan over medium heat, combine sweet potato puree, granulated sugar, brown sugar, maple syrup, pumpkin pie spice, cinnamon, and salt to a simmer. This will take 15-20 minutes.
3 cups sweet potato puree*, ¾ cup granulated sugar, ½ cup packed brown sugar, ¼ cup maple syrup, 2 teaspoon pumpkin pie spice*, ½ teaspoon cinnamon
After the mixture is well combined, remove from the heat and whisk in the heavy cream mixture. Once that is fully incorporated, strain the mixture through a fine mesh strainer. This step isn’t a must, but it really does make for a very smooth pie filling. I totally recommend it. Use a spatula or large spoon to press the solids through the strainer.
Place your pie pan (with the pre-baked crust) on a baking sheet, and then pour the filling into the pie crust.
Adjust the oven rack to the lowest position. Place the baking sheet with the pie in the oven. * Bake for 10 minutes at 400° then reduce oven temperature to 300° and bake for 25-30 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly.
Once done, remove from oven and let cool at room temperature.

Marshmallow Topping

Preheat broiler on high
Spread the marshmallow fluff over the top of the cooled pie.
7 oz marshmallow fluff
Broil on high until the marshmallow is golden brown. This will only take a minute or two, depending on how close your pie is to the broiler. Watch the pie the entire time. It can go from not toasted to burned very fast!

Video

Notes

Tips and Tricks

*Homemade Sweet Potato Puree: If you are making your own sweet potato puree, you will want to plan ahead since it adds about an hour of time to the pie-making process.
- To make sweet potato puree, preheat the oven to 425°F. Wash and dry a medium-sized sweet potato.
- Using a fork, poke holes in it, then wrap it in foil. Bake in the oven for 45-60 minutes, or until fully cooked and tender.
- Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth.
- Alternatively, you could use canned sweet potato puree, candied yams, or canned yams for this recipe.
*Homemade Pumpkin Pie Spice: If you don’t have pumpkin pie spice, just make your own!
- Combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 2tsp of this mixture for the pie filling.
- Save the remaining spice mix in a sealed jar for other recipes.
Extra Pie Dough: The second half of the pie dough can either be frozen and used later or used immediately for a second pie. If freezing, place in a freezer bag and freeze for up to 2 months. To use, allow it to thaw in the refrigerator, then follow the instructions from step 8. If using the second piece right away, simply repeat what you did with the first half.
Storage: Keep the pie refrigerated for up to 5 days. Cover with plastic wrap.

Nutrition