Roasted Sweet Potato Pie
Rich, creamy, and perfectly spiced, this Roasted Sweet Potato Pie elevates the classic holiday dessert with roasted fresh sweet potatoes for deeper flavor!
Servings: 8 pieces
Calories: 472kcal
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 1 ½ pounds sweet potatoes*, about 2 cups mashed after roasting
- 6 tablespoons unsalted butter, melted
- 1 cup (200 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 3 large eggs, room temperature
- ½ cup (153 g) evaporated milk, room temperature
- ½ cup (119 g) heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon kosher salt
- 1 tablespoon fresh orange juice
- whipped cream, for serving
Instructions
- Preheat oven to 400°F (205°C).
- Pierce sweet potatoes several times with a fork and place on a baking sheet. Roast until fork-tender, about 50-60 minutes, or more, depending on the size of the potato or potatoes. Set aside to cool slightly.
- While the sweet potatoes are roasting, roll out the pie dough and fit it into a 9-inch pie dish. Lightly dock the bottom with a fork. Chill the crust in the refrigerator for 20-30 minutes.
- Increase the oven temperature to 425°F (220°C). Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove foil and weights, then bake for another 5 minutes until the crust is lightly golden. Let the crust cool completely on a wire rack.
- Lower the oven temperature to 325°F (163°C).
- Once the sweet potatoes are cool enough to handle, peel off the skins. In a blender, food processor, or large mixing bowl with an immersion blender, combine the warm sweet potatoes with the melted butter until smooth.
- Add granulated sugar and light brown sugar, stirring to combine.
- Add eggs one at a time, whisking gently after each addition just until incorporated. Do not overmix. (Overmixing can add air, which may cause cracks.)
- Stir in evaporated milk, heavy cream, vanilla, cinnamon, nutmeg, ginger, allspice, salt, and orange juice.
- For the smoothest texture, pour the mixture through a fine mesh sieve into another bowl (recommended to avoid cracking).
- Pour the filling into the cooled pie crust.
- Bake for 65-80 minutes, checking at 65 minutes. The edges should be set, and the center should have a slight jiggle.**
- Let the pie cool on a wire rack for 2-3 hours, then refrigerate for at least 2 hours before slicing.
- Serve, topped with whipped cream if desired.
Notes
*I used one large sweet potato (about 1 1/2 pounds), but you can use a few smaller sweet potatoes instead, enough for 2 cups mashed. Roasting times will vary depending on the size of the sweet potato(s).
** An instant-read thermometer inserted into the center of the pie should read between 175°F and 185°F.
Nutrition
Serving: 1piece | Calories: 472kcal