Ingredients
Crust
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or heavy cream
Filling
1 lb sweet potatoes (about 2 medium)
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar (I prefer dark)
1/2 (120ml) cup heavy cream
2 large eggs
2 Tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon salt
optional for serving: whipped cream
Instructions
Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
As the pie dough chills, start the sweet potatoes: Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling– this helps prevent the crust from shrinking.
Preheat oven to 350°F (177°C).
Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients (down to and including the salt) and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools. Decorate with whipped cream or pie crust acorns (see note).
Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance because the flavors are even better on day 2– after it cools, cover the pie tightly and store at room temperature until ready to serve the next day. If prepared 2 days ahead of time, cover and refrigerate the pie then bring to room temperature before serving. The pie dough can also be prepared ahead of time. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw at room temperature before using.
Sweet Potatoes: 1 pound is usually 2 medium sweet potatoes. After pureeing or beating until mashed, you’ll have about 1 and 3/4 – 2 cups to use in the recipe. Anywhere around this amount is fine. You can use plain baked sweet potatoes if that’s easier, just make sure they’re soft enough to mash into a puree.
Pie Crust Acorns: Since the pie crust recipe makes 2 crusts, you can use 1 for the pie and 1 for the decorative pie crust acorns. On a floured work surface, roll out one of the discs of chilled dough. Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using an acorn cookie cutter, cut into shapes. Brush each lightly with the egg wash. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
