Similar to pumpkin pie, but not quite as sweet. Serve with whipped cream, if you like.
Ingredients
Makes 8 servings
Crust
Filling
For crust:
Step 1
Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
Step 2
Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)
For filling:
Step 3
Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
Step 4
Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
Step 5
Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)
Leave a Review
Reviews (57)
Back to TopP.S. I cut the sugar to 3/4 c. as it has a subtle sweetness which I prefer. Also, baked 2 lbs. of sweet potatoes for 1 hour as I had larger potatoes which took longer.
foofoodie
12/25/2015
I needed 2 c. of filling as it does fluff up and deflate a bit after baking. Then it was perfect height. I followed another's suggestion to use blender to puree the potato, cream & sugar together first. Halfway thru I covered crust w/foil to avoid burning. I added a pecan topping too! Served with vanilla ice cream! Yum!
foofoodie
12/25/2015
I wanted to try something different than the pumpkin pie I make every Thanksgiving. This was good but was very much like pumpkin pie---the difference was quite subtle. I likely won't make this again given the simplicity of making pumpkin pie...
Anonymous
Boston, MA
11/27/2015
Love this recipe! I'm not a big pie maker, but this pie was really easy to make. The only thing I did differently was bake the sweet potatoes in the oven for about 45 minutes to an hour instead of putting them in the microwave. Everyone at my office devoured the cake...
tcmflojo
Los Angeles, CA
12/28/2013
I'm with chocoloco, buy the sweet potatoes fresh and bake them. They might not need any added sugar at all.
shwayac7qz
hsinchu, taiwan
1/20/2013
我用我自己的秘方10英寸的派皮但使用d the filling pretty much as written except that I used a bag of the frozen sweet potatoes that get microwaved in the bag and then mashed. It turned out to be at least 2 cups (perhaps a little more than 2 cups)and I used all with very good results. I used my handheld Braun blender and the texture was silky smooth. It was just the right amount for a 10 inch pie.I baked it for closer to an hour and made sure the center (not just the edges) was puffed up before I took it out of the oven and it was done perfect. I served it with whipped cream that had just a dash of orange extract besides the usual vanilla and confectioners sugar. Everyone loved it!
Anonymous
EM, LI, NY
1/1/2013
I have used this recipe many times (but with a store-bought crust and a couple of times without the mace as I didn't have any on hand and it turned out fine... I may have used a little ginger and/or nutmeg instead or not) and it is every bit as good as I remember my east Texan grandmother's sweet potato pies. I love that it uses the microwave to prepare the potatoes for mashing. With the pre-made crust and the microwave, I find this great recipe a snap to make.
deannalp
San Francisco peninsula, CA
12/23/2012
I can't figure out how to update my earlier review, so I'll add more here. I used only 3/4 cup dark brown sugar, a tbsp bourbon in addition to the other spices, nonfat evaporated milk instead of cream - blended everything in our Blendtec for silky smooth pie. I also used Trader Joe's frozen pie crust (much easier than making my own!) Cooked on rack in bottom 1/4 of oven at 400 for 45 min. No trouble with burning - the pie came out light, not too sweet, almost like a souffle. Pie plus some Haagan Das Vanilla ice cream and YUM!
chocoloco
santa barbara
12/18/2012
Definitely bake the sweet potato/yams! They become carmelized and MUCH sweeter and smoother than microwaved yams (which I found get stringy). I substituted evaporated milk for the cream (nonfat!) and added an extra tbsp MakersMark bourbon to give the pie an adult Southern flourish.
chocoloco
santa barbara
12/17/2012
This was very tasty! Just made this tonight and what a success! It was my first attempt at S.P Pie and I think I like it over pumpkin pie too. The crust was perfect. My changes: I added some flax seed meal crushed and some chopped almonds to the mix to add some texture and I ended up adding in the yolk from the egg-wash. I didn't have mace spice on hand so I too used allspice. Very good!
anamilagro
7/20/2011
I love this recipe. It's so easy, and it always comes out smooth and silky and perfect. Much preferred over pumpkin pie. I make it into a torte using a 10-inch springform pan. I make the crust as the recipe says, press it into the bottom of the pan and about halfway up the sides (don't bother with the chilling and rolling, saves all kids of time). Then I DOUBLE the filling and bake it for between 55-60 minutes. This way you get twice as much of the best part of the pie (the filling!) with no additional work. Yum! I also added some allspice and ginger to the mix for extra zing.
freshegg
Masterton, New Zealand
6/6/2011
wonderful. flaky crust, nicely seasoned filling. not as good as my grandmothers- but i've tried 5 or 6 other versions and this one is as amazing.thank you epicurious.
Anonymous
georgia
12/28/2010
i made this for my family and everyone absolutely loved it. Even my dad, who isn't the biggest fan of pumpkin pie, loved it. The only problem is that I'm trying to figure out how to not burn the crust. I do put the egg whites on it but that still doesn't work for my oven. If this wasn't a problem, this pie would be prefect.
tabsth
california
10/31/2010
My 11 year old son made this by himself. It was so great, we all had seconds. Amazing!
Anonymous
Oakland, CA
1/17/2010
omg! this was wonderful. I am now making this again for the second time this week LOL. We will all be as big as a house. I made this in record time too so ez.
califblonde
LA CA
1/6/2010
