Easiest Sweet Potato Pie

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Photo by Roland Bello
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 376 calories
    • Fat 22 g [14g saturated fat]
    • Cholesterol 106 mg
    • Sodium 240 mg
    • Protein 5 g
    • Carbohydrate 38 g
    • Sugar 19 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 65 mg

Heat oven to 350° F with the rack in the lowest position. Roll the dough into a 12-inch circle on a floured work surface. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. Chill for at least 30 minutes.

Combine the sweet potato puree, flour, sugar, cream, eggs, butter, vanilla, nutmeg, and salt in a large bowl. Pour the mixture into the chilled piecrust and bake until the center is set but still slightly wobbly, 50 to 55 minutes. Let cool.

Serve with the whipped cream.

Ingredients

  1. Check 1 recipe basic flaky piecrust
  2. Check 1 tablespoon all-purpose flour, plus more for rolling
  3. Check 1 15-ounce can unsweetened sweet potato puree
  4. Check 1/2 cup light brown sugar
  5. Check 1/3 cup heavy cream
  6. Check 2 large eggs
  7. Check 4 tablespoons (1/2 stick) unsalted butter, melted
  8. Check 1 teaspoon pure vanilla extract
  9. Check 1/4 teaspoon ground nutmeg
  10. Check 1/4 teaspoon fine salt
  11. Check sweetened whipped cream, for serving

Directions

  1. Heat oven to 350° F with the rack in the lowest position. Roll the dough into a 12-inch circle on a floured work surface. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. Chill for at least 30 minutes.
  2. Combine the sweet potato puree, flour, sugar, cream, eggs, butter, vanilla, nutmeg, and salt in a large bowl. Pour the mixture into the chilled piecrust and bake until the center is set but still slightly wobbly, 50 to 55 minutes. Let cool.
  3. Serve with the whipped cream.