Made using fresh sweet potatoes, this delicious homemade sweet potato pie is a great addition to your Thanksgiving table. This 9 in. pie makes about 8 servings and can be whipped up in about 2 hours, or prepared up to 24 hours in advance.
- ½ package (14.1 oz.) refrigerated pie dough or ½ recipe Flaky Pie Crust
- 1¾ pounds sweet potatoes (about 3 large potatoes)
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 eggs
- ½ cup half-and-half
- Mini marshmallows, far garnish (optional)
Part 1: Cook the sweet potatoes
- To begin, preheat your oven to 375 degrees F. Using a fork, pierce your sweet potatoes several times. This will allow steam to escape and prevent your potatoes from exploding in the oven!
- Place them on a baking sheet and roast them for 55 to 60 minutes, or until tender.
- Once your potatoes have been cooked, remove them from the oven and let them cool for about 30 minutes, or until you can handle them without burning yourself. Carefully remove, and discard, the skins.
- Using a food processor, puree the sweet potatoes until smooth. Measure out 2½ cups sweet potato puree. Reserve any remaining puree for another recipe.
Part 2: Make the pie crust
- Raise your oven temperature to 425 degrees F. Place an empty baking sheet in the oven to preheat. This will not only keep your pie sturdy in the oven, but will help distribute heat evenly throughout the bottom of the pie pan.
- If you want to make a homemade pie crust, we suggest our Flaky Pie Crust recipe (you’ll only need ½ a recipe for this pie, as we won’t be making a top). If you’d rather use a store-bought crust, that works, too!
- Place your prepared crust in a 9 in. pie pan, then flute the edges of the pie as desired.
How to flute a pie crustThe best way to flute a pie crust is to make an upside-down V with your fingers. Place the V on the outside the pie crust, then use the index finger on your other hand to push the crust on the inside between the V gap. Repeat all the way around the pie for the traditional crimped crust. For an easier pie crust edge, you can also use the prongs of a fork or the tip of a spoon to create a decorative pattern. If you’re feeling creative, use extra pie dough to make a braided or twisted edge! Most importantly, there’s no right or wrong way to do it, just be sure to have fun with it!
Part 3: Make the sweet potato pie filling
- In a food processor, combine the 2½ cups sweet potato puree, sugar, cinnamon, nutmeg salt and ginger. Pulse until everything is equally combined.
- Add the eggs and half-and-half, then continue pulsing until the filling is combined and smooth.
- You can also use an electric mixer to make the filling. Beat the puree mixture above on medium speed, then add the eggs and half-and-half and continue beating on low speed until everything is combined.
Part 4: Bake the pie
- Pour the filling into the unbaked pie crust. Place your pie on the hot baking sheet and let bake for about 10 minutes.
- Reduce the oven temperature to 350 degrees F and continue baking your pie for 48 to 50 minutes, or until set.