I’m so excited to announce that this week is…
PIE WEEK. (Also, happy halloween!)
I have 5 new pie recipes to share with you this week. I was brainstorming Thanksgiving recipes for this year and all that kept coming to the forefront of my pie-loving brain was… pie. Nothing beats it, so I decided to dedicate an entire week to this magical dessert. It was an obvious and easy decision. 🙂
These 5 new pie recipes are all perfectly acceptable Thanksgiving dessert options, while each is irresistibly unique in their own way. Maybe you’ll make all 5 for your Thanksgiving spread. And if that is the case, I truly wouldn’t judge you. Also, can I come over for Thanksgiving?
Btw, Sally’s Baking Addiction is a judgement free pie zone.
So let’s begin our pie journey with sweet potato pie; a true Southern favorite and a recipe I’ve never shared on SBA before. I wanted to begin pie week with something completely new, while still sticking to a traditional Thanksgiving favorite. Classic sweet potato pie is often overlooked because of its equally orange counterpart: pumpkin pie. (♥ respect.)
While pumpkin pie will forever hold a place in our hearts, I believe there’s also room on the table for sweet potato pie. Especially sweet potato pie that sits on a buttery homemade pie crust, sweetened solely with dark brown sugar, and flavored with our favorite fall spices. Who’s been stocking up on cinnamon and nutmeg lately?
I did a little research on sweet potato pie the other week, which really just means asking some friends their thoughts on the dessert. What do you like about sweet potato pie? What do you not like? How weird are these questions? How weird am I?
I got some wonderfully entertaining feedback (mostly referring to those last two questions), which jumpstarted my sweet potato pie mission: make the best sweet potato pie around!
The recipe is similar to my great pumpkin pie recipe. A lot of the same ingredients here like eggs, heavy cream, sugar, spices– but this sweet potato pie is a lot less custard and a lot more texture. I hate to compare it to, like, smooth mashed potato pie– but it kind of is! Though a little more sturdy. Obviously no place for gravy, but you get the point.
Pumpkin pie = pudding/custard-y.
Sweet potato pie = denser.
Oh and obviously sweet potato pie tastes like sweet potatoes, not pumpkins.
You’ll begin with sweet potatoes, about 1 lb total. This was 2 medium sweet potatoes for me, but definitely weigh them at the store or at home. Boil them until the skins are loose, peel off, mash potatoes until smooth. I recommend mashing your sweet potatoes BEFORE beating in the other ingredients so you can begin with a totally smooth and creamy base. No lumps, no strings!
The rest: flour for thickening, spices for added flavor, 2 eggs for structure, heavy cream and softened butter for that creamy factor, and the best part of all: brown sugar. I tested a few different methods, mostly sweetening the pie with white granulated sugar. Delicious, but I knew we could get it over the top with brown sugar. Brown sugar is always the best.
Beat until smooth, spread into prepared pie crust. No need to pre-bake this crust. I found it unnecessary and, quite frankly, a waste of time! Pie tasted the same even without this extra step.
It’ll take about 1 hour in the oven, just until the center is *mostly* cooked through with just a teeny wiggle jiggle. (Lol) Let it cool for a bit so you can easily cut through.
You can decorate the pie with super cute little pie crust acorns (I’ll explain those in the recipe notes) or dollops of whipped cream. I’ve been working on my dollops! I used a piping bag/tip here for these and they look slightly less horrifying.
This brown sugar sweet potato pie is buttery and mega flavorful; standing tall against the typical favorite pumpkin pie. And that first bite is always the best. Welcome to recipe #1 in pie week!
PS: how much do you love this adorable pie dish? My new favorite. I got it from Pier 1 the other week. Only $20!
Brown Sugar Sweet Potato Pie
- homemade pie crust (full recipe makes 2 crusts-- see note)
- 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
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: whipped cream
- The crust: Prepare my pie crust recipe through step 5.
- 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.
- On a floured work surface, roll out one of the discs of chilled dough. 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 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Set aside.
- 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. Allow to cool until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the potatoes on medium-high speed until smooth. Add the remaining ingredients (down to the egg wash, don't add that!) and beat on high speed until smooth and combined. Spread filling into prepared pie crust. Brush the edges of the crust with egg wash.
- 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. After 30 minutes and if desired, place a pie crust shield on top of the pie to prevent the edges from over-browning.
- Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving. The pie will slightly deflate as it cools; this is normal. Decorate with whipped cream or pie crust acorns (see note). Cover leftovers tightly and store in the refrigerator for up to 5 days.
Make ahead tip/Freezing: This a great pie to make 1 day in advance; the flavors are even better on day 2-- cover tightly and store in the fridge. The pie crust dough can also be prepared ahead of time and stored 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 overnight in the refrigerator before using.
For the 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.
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Happy halloween from this little hot dog and hamburger! Jude seems to love his, but Franklin’s a little unsure.
SHOP THE RECIPE
Here are some items I used to make today’s recipe.
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