Sweet Potato Pie

There’s something truly special about the humble sweet potato pie. A dessert steeped in tradition, with roots in Southern kitchens and holiday tables. This version elevates the classic with a perfect balance of warm spices, velvety sweet potato filling, and a flaky, buttery crust.

Sweet Potato Pie
Serves 6-8

Ingredients:

Crust:

• ½ recipe basic pie crust (rolled out to fit a 23-cm/9-inch pie dish)

Filling:

• 400 g (14 oz) cooked, peeled, and mashed sweet potatoes (about 2 medium)
• 115 g (4 oz) light brown sugar
• 2 large eggs, lightly beaten
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp fine sea salt
• 355 ml (12 fl oz) whole milk
• 2 tbsp unsalted butter, melted

For Serving (Optional):

• Freshly whipped cream

Method:

1. Preheat Oven & Prepare Crust:
   • Preheat oven to 220°C (425°F/Gas Mark 7).
   • Roll out the pastry dough and carefully line a 23-cm (9-inch) pie dish, ensuring an even thickness. Trim and crimp the edges decoratively.
   • Dock the base and sides with a fork to prevent air pockets.
   • Pre-bake (blind bake) for 15 minutes, or until lightly golden. Transfer to a wire rack to cool slightly while preparing the filling.
2. Make the Filling:
   • In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, beaten eggs, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until smooth.
   • Gradually add the milk and melted butter, blending with an electric mixer or whisk until fully incorporated and silky.
3. Assemble & Bake:
   • Pour the filling into the pre-baked pie shell, smoothing the top with a spatula.
   • Bake on the middle rack at 220°C (425°F) for 15 minutes, then reduce heat to 160°C (325°F/Gas Mark 3) and continue baking for 40 minutes, or until the edges are set and the center has a slight wobble (it will firm as it cools).
4. Cool & Serve:
   • Transfer the pie to a wire rack and allow to cool completely (at least 2 hours) before slicing.
   • Serve at room temperature or chilled, garnished with whipped cream if desired.

Chef’s Notes:

• For a smoother texture, pass the sweet potato purée through a fine sieve before mixing.
• To enhance flavor, roast the sweet potatoes instead of boiling.
• Store leftovers covered in the refrigerator for up to 3 days.