I am from the Pacific Northwest and wasn’t exposed to Sweet Potato Pie until I moved to Virginia. Very similar to pumpkin, but with a slightly more complex flavor and texture, this pie is as delicious after Summer BBQ as it is after Thanksgiving dinner.
Sweet Potato Pie
- 2 medium or 3 small red-skinned sweet potatoes (1 1/4 pounds)
- 3/4 cup light brown sugar, packed
- 3/4 cup whipping cream
- 3 large eggs, lightly beaten
- 1/2 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons dark rum
- 1 Pie Crust, unbaked
- Sweetened Whipping Cream
- Candied Pecans
Put the sweet potatoes on a rimmed pan lined with aluminum foil for easy cleanup. Prick them several times all over with a fork. Roast in a 350 degrees F oven for about 1 hour and 15 minutes. They will be very soft and a little deflated. Remove the sweet potatoes from the oven and cool to room temperature.
Raise your oven temperature to 400 degrees F.
Roll out your pie crust and transfer to your pie pan. See my entry on Rolling Out Crust for more info on this.
Place the pie crust in the freezer until you finish the filling. You want the crust to be COLD.
Scoop out the insides of the sweet potatoes into a bowl and mash.
In a separate large bowl, mix together the brown sugar, cream, eggs, vanilla, spices and rum.
Add the mashed sweet potatoes.
And mix together thoroughly.
Pour mixture into an unbaked pie shell and place on a lined heavy-duty cookie sheet.
Bake at 400 degrees F for 40-45 minutes, or until set. Let it cool to room temperature before serving. And, if I may suggest, serve with sweetened whipped cream and candied pecans. There are lots of ways to decorate it. Here are some ideas.