Try this Mamas Sweet Potato Pie recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons all-purpose flour
- 1/4 cup unsalted butter
- 2 cups mashed sweet potato (about 1 large or 2 small)
- 1 egg, slightly beaten
- 1/4 cup half and half or milk
- Carbohydrate 17.1950204350991 g
- Cholesterol 23.6693750129043 mg
- Fat 8.81995021321779 g
- Fiber 0.164016666810244 g
- Protein 0.918228125237715 g
- Saturated Fat 5.45327321141902 g
- Serving Size 1 1 Serving (44g)
- Sodium 66.0342083601738 mg
- Sugar 17.0310037682888 g
- Trans Fat 0.715487083679486 g
- Calories 150 calories
Step-by-step
- Preheat oven to 350.
- Prebake pie crust until slightly brown.
- Allow crust to cool.
- Peel and cube potatoes and place in a large pot.
- Cover potatoes with water and bring to a boil. Boil for about 20 minutes, until potatoes are very tender.
- Drain potatoes and add back to pot.
- Mash potatoes with a potato masher or fork.
- Add butter and blend with hand mixer until melted and incorporated into potatoes.
- Add egg, sugars, half and half, spices, flour, salt, and vanilla.
- Mix until creamy and well blended.
- Pour into pie crust.
- Bake 30-40 minutes or until center is set and not jiggly.
- Allow to cool for a couple of hours.
Velvety smooth and deeply spiced, properly baked sweet potato custard holds a clean edge when sliced while maintaining a dense, creamy mouthfeel. Multiplying or dividing pie recipes requires careful attention to volume, particularly when scaling binders like eggs and flour. Doubling the filling ingredients easily fills two standard nine-inch pie crusts, but scaling down can alter pan depth and heat penetration. Halving the recipe works best in an eight-inch vessel, though checking the center at the 25-minute mark prevents over-baking. Oven temperatures must remain steady at 350 degrees Fahrenheit regardless of batch size to ensure the starch from the flour gelatinizes correctly.
Adjusting dairy and fat ratios demands precision. Swapping half-and-half for whole milk lowers the fat content, resulting in a slightly softer set that benefits from an extra ten minutes of cooling time on the counter before slicing. Substituting white sugar entirely with brown sugar increases moisture retention, which requires the additional four tablespoons of flour to absorb excess liquid and prevent a watery base. Spices like freshly grated nutmeg and cinnamon interact differently depending on the age of the ground product, so grating whole nutmeg directly into the potato mash delivers sharper aromatic compounds.
Cooling the baked pie for a full two hours allows the starches and dairy proteins to firm up completely. Storing the finished dessert in the refrigerator for up to three days preserves the texture of the crust and prevents moisture loss from the custard surface.
