Easy Sweet Potato Pie
This Easy Sweet Potato Pie is made with a few simple ingredients and minimal effort, which is what makes it so easy to make! So, if you're a beginner baker looking for an easy dessert recipe for the holidays or to serve at a party that's sure to impress, I've got you covered.
Servings: 10 people
Calories: 311kcal
Ingredients
- 1 9 inch frozen pie crust, thawed
- 2 large sweet potatoes, about 1 lb total
- olive oil, for cooking
- 2 large eggs
- 1/2 cup light brown sugar
- 3/4 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- optional: whipped cream for serving
Instructions
- Grease a 10 x 1 inch round loose bottom tart tin generously with butter to prevent sticking. Roll the pie dough 1/2 inch larger than your tin. Gently press the dough down into the dish so that it line the bottom and sides. Trim the dough with a sharp knife so it’s neat on top.Place in the fridge while you prepare the filling. If you’re using a frozen pie crust remove from the freezer and allow to defrost at room temperature whilst you prepare the filling.
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Slice sweet potatoes in half lengthways and place them cut side down on a baking sheet. Prick them with a fork several times and rub them all over with a thin layer of olive oil. Bake the potatoes for 35 - 40 minutes, rotating halfway through baking, until the center is soft. Remove the sweet potatoes from the oven and let them cool on the baking sheet for about 10 mins.
- Scoop out the flesh from the baked potatoes using a spoon and place it in a mixing bowl. Discard the skins. Mash the potatoes using a potato masher or stick blender.
- In a medium sized mixing bowl, whisk the eggs and sugar together until smooth. Add the mashed sweet potatoes, cream, butter, vanilla, cinnamon, ginger, nutmeg and salt. Stir until well combined.
- Set the pie crust on a baking sheet and pour in the filling. Bake for 45 to 55 minutes, or until you can insert a toothpick into the centre and it comes out clean. If the pie crust starts to brown before the filling is done, loosely cover it with tin foil to prevent burning.
- When finished, place the pie on a rack to cool. Slice and serve at room temperature with whipped cream.
Nutrition
Calories: 311kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 258mg | Potassium: 301mg | Fiber: 3g | Sugar: 14g | Vitamin A: 10107IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
