Sweet Potato Pie: The Ultimate Sweet Potato Pie Recipe
Introduction to Sweet Potato Pie Recipe
Sweet potato pie is a delightful dessert that brings warmth and comfort to any occasion. Its creamy filling, infused with spices, paired with a crunchy pecan praline topping, creates a perfect balance of flavors and textures. As the leaves change and the air cools, nothing warms the heart quite like a slice of this homemade pie. Whether you’re baking for a family gathering or just treating yourself, this recipe is sure to impress!
A Personal Story Behind My Sweet Potato Pie Journey
Growing up, my grandmother always made sweet potato pie for Thanksgiving. It was a family tradition that brought us all together. The smell of sweet potatoes baking in the oven, mixed with the spices, filled our home and made it feel so inviting. After her passing, I took it upon myself to keep this tradition alive. Each time I bake this pie, I’m reminded of the love and warmth she shared with us. It’s more than just a dessert; it’s a way to celebrate family and memories.
What Makes This Sweet Potato Pie Recipe Special?
This sweet potato pie recipe stands out because of its rich, velvety filling and the crunchy pecan praline topping that adds a delightful twist. The combination of brown sugar, cinnamon, and nutmeg creates a warm, inviting flavor profile that makes this pie an instant favorite. The added texture from the toasted pecans in the topping not only enhances the pie’s visual appeal but also elevates its flavor, making it a perfect dessert for any occasion. It’s easy to make, yet impressive enough to serve to guests, making it a versatile addition to your recipe collection.
The Full Sweet Potato Pie Recipe
Ingredients
- 1 unbaked pie crust
- 2 medium sweet potatoes
- 3 tablespoons butter, melted
- 2 eggs
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- Pecan Praline Topping:
- 1/3 cup brown sugar
- 1/4 cup butter
- 1 1/4 cups pecans, lightly toasted
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- Preheat your oven to 350°F (175°C). Pierce the sweet potatoes with a fork, place them on a foil-lined baking sheet, and bake for about 1 hour, until soft. Tip: This method retains the natural sweetness of the sweet potatoes.
- After an hour, increase the oven temperature to 400°F (200°C) for baking the pie.
- Once the sweet potatoes are cooked and cooled, scoop out the flesh into a bowl. Add the melted butter and mash until smooth. Tip: Ensure there are no lumps for a creamy filling.
- To the sweet potato mixture, add eggs, brown sugar, cinnamon, nutmeg, vanilla extract, and heavy cream. Use a hand mixer to beat until smooth. Then, pour the mixture into the unbaked pie shell. Tip: Smooth out the top with a spatula for an even bake.
- Bake the pie for 35 to 50 minutes, or until a knife inserted halfway between the center and edge comes out clean. Tip: Start checking for doneness after 35 minutes.
- Let the pie cool completely on a rack before adding the topping.
- For the Pecan Praline Topping, in a saucepan over medium-low heat, cook butter and brown sugar until bubbling, stirring constantly. Tip: Keep an eye on it to prevent burning!
- Add vanilla, cream, pecans, and salt. Stir well and heat thoroughly. Remove from heat and let it cool for about 10 minutes.
- Spread the topping evenly on the cooled pie and serve. Tip: This Sweet potato pie recipe is best served at room temperature!
Serving Suggestions and Variations for Sweet Potato Pie Recipe
This sweet potato pie recipe is delicious on its own, but you can elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream. For a twist, try adding a hint of orange zest to the filling for a citrusy kick. You can also substitute the pecans with walnuts if you prefer a different nut flavor. Serve it as a dessert after a hearty meal, or enjoy it as a sweet snack with a cup of coffee or tea.
Frequently Asked Questions About Sweet Potato Pie Recipe
Can I make this pie ahead of time?
Yes! You can prepare the pie a day in advance and store it in the refrigerator. Just add the topping before serving for the best texture.
How do I store leftovers?
Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a few seconds before serving.
Can I freeze sweet potato pie?
Absolutely! You can freeze the pie after baking. Wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 2 months in the freezer. Thaw it in the refrigerator before serving.
Is it necessary to use heavy cream?
While heavy cream adds richness, you can substitute it with half-and-half or milk if you prefer a lighter pie.
Recipe Stats
Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 5 minutes
Calories per Serving: 350
Servings: 8
Sweet Potato Pie with Pecan Praline Crunch
Equipment
- Oven Preheat to required temperatures.
- Mixing bowl For mixing ingredients.
- Saucepan For preparing the praline topping.
Ingredients
Main Ingredients
- 1 unbaked pie crust unbaked pie crust
- 2 medium sweet potatoes
- 3 tablespoons butter, melted
- 2 large eggs
- 0.5 cup brown sugar
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 0.33 cup heavy cream
Pecan Praline Topping
- 0.33 cup brown sugar
- 0.25 cup butter
- 1.25 cups pecans, lightly toasted
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
- Preheat your oven to 350°F (175°C). Pierce the sweet potatoes with a fork, place them on a foil-lined baking sheet, and bake for about 1 hour, until soft. Tip: This method retains the natural sweetness of the sweet potatoes.
- After an hour, increase the oven temperature to 400°F (200°C) for baking the pie.
- Once the sweet potatoes are cooked and cooled, scoop out the flesh into a bowl. Add the melted butter and mash until smooth. Tip: Ensure there are no lumps for a creamy filling.
- To the sweet potato mixture, add eggs, brown sugar, cinnamon, nutmeg, vanilla extract, and heavy cream. Use a hand mixer to beat until smooth. Then, pour the mixture into the unbaked pie shell. Tip: Smooth out the top with a spatula for an even bake.
- Bake the pie for 35 to 50 minutes, or until a knife inserted halfway between the center and edge comes out clean. Tip: Start checking for doneness after 35 minutes.
- Let the pie cool completely on a rack before adding the topping.
- For the Pecan Praline Topping, in a saucepan over medium-low heat, cook butter and brown sugar until bubbling, stirring constantly. Tip: Keep an eye on it to prevent burning!
- Add vanilla, cream, pecans, and salt. Stir well and heat thoroughly. Remove from heat and let it cool for about 10 minutes.
- Spread the topping evenly on the cooled pie and serve. Tip: This pie is best served at room temperature!