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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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).
- 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.
- 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