This classic sweet potato pie is baked in a rich cream cheese pie crust.
The cream cheese pastry is easy to mix and makes a nice crust for this great tasting sweet potato pie. You could use an all-butter crust or a purchased crust for this pie as well. See the expert tips for how to partially bake the pie crust before filling.
- For the Pastry:
- 6 tablespoons butter (3 ounces, room temperature)
- 3 ounces cream cheese (room temperature)
- 3 tablespoons heavy cream
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour (5 1/2 ounces, plus more for rolling)
- For the Filling:
- 2 cups sweet potatoes (cooked and mashed, or canned sweet potato puree)
- 1 cup light brown sugar (packed)
- 2 tablespoons butter (melted)
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup evaporated milk (or light cream)
- Combine the 6 tablespoons of butter, cream cheese, and 3 tablespoons of heavy cream in a mixing bowl. Beat until smooth and creamy. Add the granulated sugar, 1/4 teaspoon of salt, and 1 1/4 cups of all-purpose flour. Beat on low speed just until combined.
- Turn the dough onto a floured surface and knead a few times to get a smooth, cohesive dough. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, in a large mixing bowl, beat the sweet potato with the brown sugar, 2 tablespoons melted butter, eggs, vanilla, and spices. Gradually stir in the milk until the mixture is well blended. Set aside.
- Preheat the oven to 350 F. Place a sheet pan in the oven to heat. This will help the bottom of the pie cook faster and keep it from becoming soggy (see the tips, below).
- Take the chilled dough out of the refrigerator and unwrap. Using a floured rolling pin on a floured surface, roll the dough out to about 1 to 1 1/2 inches larger than the diameter of the pie pan. Fold the dough over the rolling pin to transfer it to the pie pan. Press it into the pan and up the sides. Trim excess dough, leaving enough for the crust edge. Turn the excess under, creating a raised edge, then crimp as desired.
- Pour the sweet potato filling into the pie crust. Carefully transfer the pie to the hot baking sheet in the preheated oven. Bake for 50 to 60 minutes. If the crimped edge is becoming too brown, make a foil ring to shield the edge.
- Let the pie cool completely before slicing. Cover leftovers and store in the refrigerator for up to 3 days.
- Another way to avoid a soggy bottom is to partially bake the pie crust before filling it. That's especially helpful for a custard type of filling. After you fit the dough into the pie plate, prick it 4 to 6 places across the bottom. Line the crust with a sheet of foil or parchment paper and then fill it about half full with pie weights of dried beans. Bake the pie shell at 425 F for about 15 minutes, or until it just begins to brown. Remove the pie shell to a rack and reduce the oven temperature to 350 F and let the pie shell cool before filling. Fill and continue with the recipe.
You Might Also Like
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||19 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||3 g|