Sweet Potato Pie
A simple, ultra-smooth, deep-dish sweet potato pie. Classic and delicious.
Servings 1 8-9" deep dish pie
- 1 recipe your favorite 8-9" inch pie crust
- 2 large sweet potatoes 2 cups cooked
- 1 scant cup sugar
- ¼ cup unsalted butter softened
- 3 eggs room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon flaky sea salt
- whipped cream salted caramel, and/or more sea salt, for serving
Peel and chop the sweet potatoes into chunks. Boil until tender. Drain and let cool for at least 15 minutes.
Preheat the oven to 400 degrees F.
Add cooked sweet potatoes to a high-powered blender. Blend until smooth. Add sugar and blend again until smooth. Add butter and blend until incorporated. Add eggs, one at a time, blending after each addition. Add the remaining ingredients and blend until smooth.
Pour mixture into an unbaked pie crust. I used a 7.75" round baking pan for an extra-deep dish pie, but you can also use a standard deep dish pie tin.
Bake at 400° for 15 minutes. Lower the temperature to 350° and continue baking until a knife inserted into the center comes out clean, about 40 more minutes (baking time will depend on the size of your pie tin).
Let cool completely before serving. I served slices with a dollop of whipped cream, a drizzle of salted caramel and some leftover oat crumbles I had from my casserole.
Boiling the sweet potatoes helps preserve the bright orange color, but you can also roast the potatoes until soft for a deeper, more caramelized sweetness.
Adapted from here, crust from here.