Are you craving a taste of autumn? Nothing says fall quite like a slice of warm, sweet potato pie, its creamy filling perfectly complemented by a flaky crust and a dollop of luscious whipped cream. This recipe takes you step-by-step through creating this classic comfort food, transforming simple ingredients into a truly delicious and unforgettable dessert. Get ready to impress your family and friends with this homemade masterpiece! It's easier than you think!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Sweet Potato Filling:
- 3 large sweet potatoes, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup heavy whipping cream
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This makes it easier to roll out.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake the crust for 15 minutes at 375°F (190°C) by lining it with parchment paper and filling it with pie weights or dried beans. Remove the weights and parchment and bake for another 5 minutes until lightly golden.
Making the Sweet Potato Filling:
- Boil sweet potatoes: Boil the cubed sweet potatoes until tender, about 15-20 minutes. Drain well.
- Mash sweet potatoes: Mash the cooked sweet potatoes until smooth.
- Combine ingredients: In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, heavy cream, eggs, cinnamon, nutmeg, cloves, salt, and melted butter. Mix until well combined.
- Pour into crust: Pour the sweet potato filling into the pre-baked pie crust.
Baking the Pie:
- Bake: Bake the pie at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This prevents a soggy bottom.
Making the Whipped Cream:
- Whip cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Sweeten and flavor: Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Top pie: Top the cooled sweet potato pie with a generous dollop of whipped cream before serving.
Tips and Variations:
- For a richer flavor, use brown butter in the crust.
- Add a pinch of ginger or allspice to the filling for a warming twist.
- Use a store-bought pie crust to save time.
- Garnish with toasted pecans or walnuts for added crunch.
- Make individual sweet potato pies in muffin tins for a fun presentation.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)
Enjoy your delicious homemade sweet potato pie! This easy recipe is perfect for holiday gatherings, potlucks, or simply a cozy night in. It's a guaranteed crowd-pleaser that showcases the simple beauty of homemade cooking.