Easy Barefoot Contessa Sweet Potato Pie Recipe That Wows Every Time

Sweet potato pie embodies the warmth of home-cooked comfort, blending rustic charm with elegant simplicity.

Rich, velvety textures transform humble ingredients into a culinary masterpiece that whispers memories of family gatherings.

Smooth, spice-infused fillings nestle within flaky, golden crusts that crackle with each delicate slice.

Traditional Southern kitchens have long celebrated this dessert as a testament to creative cooking and generational wisdom.

Seasonal ingredients dance together, creating a symphony of flavors that tantalize taste buds and evoke nostalgic feelings.

Soft sweet potatoes mingle with warm spices, promising a dessert experience that feels both familiar and extraordinary.

Your dessert adventure awaits a delightful journey of taste and tradition: dive in!

Why Contessa Sweet Potato Pie Delights

• Elevate Holiday Comfort: This sweet potato pie transforms a classic dessert into a warm, heartwarming experience that feels like a cozy hug from grandma's kitchen. Rich, smooth sweet potato filling blends perfectly with warm spices, creating a nostalgic treat that screams fall celebration.
• Master Simple Baking Techniques: The recipe teaches foolproof baking methods like blind-baking and roasting sweet potatoes, which are surprisingly easy for home cooks. Step-by-step instructions make complex pastry techniques approachable, helping even novice bakers create a professional-looking dessert.
• Versatile Make-Ahead Friendly: Designed with convenience in mind, this pie can be partially prepared in advance. Roasting sweet potatoes and blind-baking the crust can be done hours or even a day before final assembly, reducing day-of stress and making it perfect for busy holiday cooking.
• Healthier Dessert Option: Sweet potatoes pack incredible nutrition, offering more vitamins and fiber compared to traditional pumpkin pie. The natural sweetness means you can reduce added sugar while enjoying a decadent dessert that feels indulgent yet nourishing.

Must-Have Ingredients for Contessa Sweet Potato Pie

Main Ingredients:

Sweet Potatoes: A starchy, sweet vegetable that provides the rich base for the pie, best when orange-fleshed and firm with smooth skin.

Pie Crust: A buttery, flaky foundation that holds the sweet potato filling, preferably made from scratch or high-quality store-bought dough.

Eggs: Binding agent that helps create a smooth, custard-like texture in the pie filling.

Dairy and Sweeteners:

Heavy Cream: Adds richness and creates a silky smooth filling, choose fresh and high-fat content.

Unsalted Butter: Enhances flavor and provides creamy texture, room temperature works best.

Granulated Sugar: Sweetens the pie and balances the natural sweetness of sweet potatoes.

Spices and Flavor Enhancers:

Vanilla Extract: Adds depth and warmth to the pie’s overall flavor profile.

Ground Cinnamon: Provides warm, sweet spice that complements sweet potatoes perfectly.

Ground Nutmeg: Offers a subtle, aromatic note that enhances the pie’s complexity.

Salt: Balances and intensifies the other flavors in the pie.

How to Bake Contessa Sweet Potato Pie

Step 1: Prepare Sweet Potatoes for Roasting

Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Using a fork, puncture multiple holes in each sweet potato. Place the potatoes on the prepared baking sheet and roast for 45 to 50 minutes until they become completely soft. Allow the sweet potatoes to cool completely before handling.

Step 2: Create the Perfect Pie Crust

Sprinkle flour on a clean work surface. Gently roll out the chilled pie dough into a circular shape. Carefully transfer the dough to a 9-inch pie pan. Trim the excess dough around the edges and create a decorative crimp. Refrigerate the prepared crust for 30 minutes to ensure it stays firm.

Step 3: Blind-Bake the Crust

Lower the oven temperature to 375°F. Cover the chilled pie crust with aluminum foil and fill with pie weights or dried beans. Bake for 18 to 20 minutes. Remove the weights and foil, then continue baking for an additional 5 minutes. Let the crust cool completely. Reduce oven temperature to 350°F.

Step 4: Mix the Delicious Filling

• 2 eggs
• Heavy cream
• Sugar
• Butter
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Salt

Blend until the mixture becomes completely smooth and well combined.

Step 5: Bake and Serve the Pie

Pour the smooth sweet potato filling into the cooled pie crust. Bake at 350°F for 40 to 50 minutes. The pie is perfectly done when the filling is set but still has a slight wobble in the center. Remove from the oven and let cool completely before slicing and serving.

Pointers for a Great Contessa Sweet Potato Pie

• Unleash Sweet Potato Depth: Roasting spuds with skin-piercing holes allows steam to escape, preventing unexpected bursts and creating caramelized sugars that intensify natural sweetness.
• Craft Butter-Blessed Crust: Chilling pie dough before baking locks in cold butter, guaranteeing those mouthwatering flaky layers that crumble delicately with each bite.
• Master Silky Filling Secrets: Whirling sweet potatoes in a food processor eliminates pesky lumps, transforming ingredients into a velvety-smooth mixture that spreads like culinary silk.
• Detect Custard Perfection: Watch for a gentle center wiggle during baking, signaling the ideal moment when your pie transforms from liquid to creamy magnificence.
• Prevent Soggy Bottom Blues: Blind-baking with pie weights creates a crisp foundation, ensuring your crust stays gloriously crisp instead of turning into a sad, wet mess.

Storing Contessa Sweet Potato Pie

• Airtight Container Method: Transfer the cooled sweet potato pie to a sturdy, sealed container with a tight-fitting lid. Protect the delicate pie surface by placing a layer of parchment paper or plastic wrap directly on top before closing the container. This technique prevents moisture buildup and preserves the pie's original texture and flavor.
• Refrigeration Technique: Carefully place the pie in the coldest part of your refrigerator, typically the back shelf. Keep the pie away from strong-smelling foods to maintain its distinct sweet potato taste. Consume within 3-4 days for optimal freshness and quality.
• Freezing Strategy: Wrap the entire pie tightly in multiple layers of plastic wrap, then cover with aluminum foil for extra protection. Label the package with the date and contents. Frozen sweet potato pie can last up to 2 months when properly sealed.

Easy Variations for Contessa Sweet Potato Pie

• Maple Pecan Sweet Potato Pie: Add chopped pecans and a drizzle of maple syrup to the filling for a nutty, caramel-like flavor that complements the sweet potatoes perfectly.
• Coconut Rum Infusion Pie: Mix in shredded coconut and a splash of dark rum to give the pie a tropical twist that brings warmth and depth to the classic recipe.
• Chocolate Swirl Sweet Potato Pie: Create a rich marble effect by swirling melted dark chocolate through the sweet potato filling before baking, adding a decadent chocolate undertone.
• Spiced Chai Sweet Potato Pie: Incorporate chai spice blend instead of traditional cinnamon and nutmeg, introducing a complex, aromatic profile that elevates the traditional pie flavor.

Wrapping Up Contessa Sweet Potato Pie

Sweet potato pie emerges as pure southern comfort, weaving nostalgic memories with rich culinary heritage.

Ina Garten’s recipe elevates classic dessert traditions through carefully balanced ingredients and meticulous technique.

Creamy sweet potato layers meld with warm spices, creating complex flavor profiles that dance across palates.

Delicate pie crust provides perfect textural contrast against silky filling, promising sensory delight with each forkful.

Seasonal ingredients transform simple kitchen moments into extraordinary experiences, connecting generations through shared culinary traditions.

Passionate bakers, this masterpiece awaits your creative touch – snap a photo, share your delicious creation, spark conversation, and inspire fellow dessert enthusiasts to embrace kitchen magic.

Barefoot Contessa Sweet Potato Pie Recipe

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4.7 from 23 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Ina Garten’s sweet potato pie embodies southern comfort with its silky smooth filling and flaky crust. Warm spices and creamy sweet potatoes blend seamlessly, inviting you to savor a slice of homemade happiness straight from the heart of American baking tradition.

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Ingredients

Scale 1x2x3x

Vegetables:

• 1.5 pounds (680 grams) sweet potatoes (about 3 medium)

Spices and Seasonings:

• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoons kosher salt

Baking and Dairy Ingredients:

• 1 batch of basic pie dough, chilled
• All-purpose flour, for rolling
• 3 large eggs
• 0.75 cups heavy cream
• 0.67 cups (135 grams) dark brown sugar
• 4 tablespoons (½ stick or 57 grams) unsalted butter, softened
• 2 teaspoons pure vanilla extract

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Instructions

1. Prepare the sweet potatoes by preheating the oven to 425°F (218°C). Pierce multiple holes in the whole sweet potatoes using a fork. Place the potatoes on a foil-lined baking sheet and roast for 45 to 50 minutes until completely tender. Allow them to cool thoroughly at room temperature.
2. Create the pie crust by rolling out the chilled dough on a lightly floured surface. Gently transfer the dough into a 9-inch (23-centimeter) pie pan. Trim the excess edges and create a decorative crimp around the rim. Refrigerate the prepared crust for 30 minutes to firm up.
3. Blind-bake the crust by adjusting the oven temperature to 375°F (190°C). Cover the chilled crust with parchment paper and fill with ceramic pie weights or dried beans. Bake for 18 to 20 minutes to set the initial structure. Remove the weights and paper, then continue baking for an additional 5 minutes until light golden. Reduce the oven temperature to 350°F (177°C).
4. Craft the filling by peeling the roasted sweet potatoes and removing any imperfections. Process 2 cups of sweet potato flesh in a food processor until completely smooth. Incorporate eggs, heavy cream, granulated sugar, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Blend until the mixture is silky and uniform.
5. Complete the pie by pouring the smooth filling into the pre-baked crust. Bake at 350°F (177°C) for 40 to 50 minutes. The pie is perfectly done when the center has a subtle wobble but appears set. Let the pie cool completely before slicing to allow the filling to stabilize.

Notes

• Cool the pie completely to let the filling set and develop rich, deep flavors.
• Store leftovers covered in the refrigerator, allowing taste nuances to intensify over 3-4 days.
• An instant-read thermometer guarantees precise baking without risking overcooking the delicate custard.
• Blind-baking prevents soggy bottoms, creating a wonderfully crisp and sturdy pie crust foundation.
• Whole spices like freshly ground nutmeg and cinnamon elevate the sweet potato’s natural, luxurious sweetness.
• Room temperature ingredients ensure silky-smooth blending, eliminating potential lumps in the filling.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts
• Method: Roasting, Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 380 kcal
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 100 mg