Hello, wonderful food adventurers! I can’t wait to share with you a delightful recipe that’ll bring an unexpected splash of comfort and joy to your holiday table. It’s a vintage-style Sweet Potato Pie that’s brimming with nostalgic flavors, inviting warmth, and utter deliciousness. But the real surprise? A tiny dash of bourbon and a generous serving of homemade whipped cream. Sounds heavenly, doesn’t it?
I adore pumpkin pies, there’s something deeply comforting about them. However, this sweet potato pie recipe might just make you reconsider your favorite holiday dessert. This pie is like a big, warm hug on a chilly day. Its vibrant taste, velvety texture, and the sheer joy it brings make it simply impossible to resist. Unlike pumpkin pies, which can often be a tad moist, sweet potato pies have a deeper, more satisfying mouthfeel. Accented with a medley of warm spices and vanilla, this pie is like a slice of autumn you can relish bite after bite.
So, are you ready to embark on this sweet culinary voyage? Let’s dive in!
For the Pie Filling:
- A 9-inch pie crust of your preference, homemade or from the store
- 2 sizeable sweet potatoes
- 3/4 cup light brown sugar
- 2 teaspoons cinnamon powder
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon kosher salt
- 1/4 cup (4 tablespoons) unsalted butter
- 1 and 1/4 cups low-fat evaporated milk, divided (about 10 ounces in total)
- 1/3 cup granulated sugar
- 3 large eggs
- 1 tablespoon bourbon or additional 2 teaspoons pure vanilla extract
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup unsweetened coconut flakes for garnish
For the Whipped Cream:
- 1 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- First, get your pie crust ready. Roll it out and shape it into a 9-inch pie dish, neatly trimming and shaping the edges. Wrap it with cling film and refrigerate for at least 30 minutes. This rest time guarantees an irresistibly flaky crust.
- Next, preheat your oven to 375°F and position the oven rack in the middle.
- While the crust is chilling, start crafting your filling. Clean, peel, and cut your sweet potatoes into large chunks, about 3 inches each. Boil these until they’re soft and can be easily pierced with a fork, which should take around 15-20 minutes.
- Drain and mash the cooked sweet potatoes. Reserve 2 cups for the pie – if there’s any leftover, keep it for another recipe.
- Back in the same pot, combine your mashed sweet potatoes, brown sugar, cinnamon, ginger, allspice, salt, butter, and half of the evaporated milk. Simmer over low heat for 5 minutes, continuing to mash the mixture.
- To achieve the ultimate creamy texture, blend this mixture until it’s flawlessly smooth. You can use a hand blender or transfer it to a standard blender or food processor.
- As your potato mixture cools, whisk together the remaining evaporated milk, sugar, eggs, bourbon, and vanilla extract in a separate bowl until it’s perfectly smooth and blended.
- Gradually incorporate this egg mixture into the cooled sweet potato blend until it’s consistently smooth.
- Pour your prepared sweet potato filling into the cooled pie crust and carefully place it on a baking sheet. Bake for 10 minutes at 375°F, then lower the temperature to 325°F and continue to bake for about 50 minutes. If you notice your crust browning too quickly, you can protect it with a pie shield or some aluminum foil.
- You’ll know your pie is ready when it has a slight wobble in the middle when gently shaken. Let the pie cool completely before moving onto the next step.
- For the whipped cream, whisk together the cream and vanilla in a chilled mixing bowl until you reach a soft, billowy consistency, just before it forms stiff peaks.
- And there you have it – your delightful Sweet Potato Pie, best served at room temperature, embellished with the whipped cream and optional coconut flakes.
- Here’s a pro tip: refrigerating your mixing bowl and beaters will help you achieve the dreamiest whipped cream consistency. And if you want to savor this pie over a few days, just cover and refrigerate it, then let it come to room temperature before serving.
- Savor the creamy, spicy, and irresistibly comforting charm of this Sweet Potato Pie and let it sweeten your holiday memories like never before!
- Rest the pie crust in the fridge for at least 30 minutes before baking.
- Boil sweet potatoes until they’re soft for easy mashing.
- Use a blender to make your sweet potato filling silky smooth.
- Protect the pie crust with a shield or foil if it browns too quickly.
- Let the pie cool completely before serving.
- Chill your mixing bowl and beaters before whipping cream for a better texture.
- Store leftover pie covered in the fridge and let it come to room temperature before serving.