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Active Time
45 min
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Total Time
3 3/4 hr (includes cooling)
在许多街头卖红薯馅饼,姜和香料overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling—the pie will taste no less delicious.
Ingredients
8 servings
For crust:
For filling:
Special Equipment
Make crust:
Step 1
Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
Step 2
Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
Make filling:
Step 3
Increase oven temperature to 400°F.
Step 4
Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
Step 5
While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
Step 6
When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
Step 7
Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
Step 8
Serve warm or at room temperature.
•Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.
•Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.
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Reviews (33)
Back to TopThis is only the second dish I've discarded in more than 30 years of cooking. The crust was mush--water content from the potatoes must have leached into it. The filling was bland and unpleasant. As my son said, "this pie tastes like a plant", and not in an appetizing way. Most disappointing. I've found that Gourmet recipes from late 80s and 90s are much better and more reliable.
Anonymous
Broken Arrow, OK
11/28/2014
Tasty and I think I like it even better than pumpkin pie. But making the caramel was a bit of work, which I wouldn't have minded if this turned out to be spectacular. It was yummy, but not worth the effort. It's hard to tell if the crust is burning or not because it's already such a dark color. I recommend just assuming it will and covering it for the last 15 minutes of baking. Remember a 10" pie plate isn't the traditional size - if you use a traditional 9", this will be too much filling.
tarab2
Tolland, CT
10/25/2014
This was ok....not great, just ok. The crust was interesting, but filling was, well, boring! Had to tweek it to make it into something much tastier. Won't bother to save this recipe.
marcellacierra
san francisco, ca
11/28/2012
非常好的一些修改:我加1/2茶匙ground ginger to the crust. I prepare the filling in the blender and add 1/2 tsp pumpkin pie spice (or nutmeg) for more flavor, and an extra 1/2 tsp vanilla instead of the rum. The recipe makes about 1.5 times the amount of filling you actually need. As for the sugar, I find that adding the water a little at a time and stirring continually keeps it from hardening. Delicious pie, will definitely be making it during this holiday season!
seegles
Iowa
11/6/2012
I look forward to Thanksgiving just to make this pie, and then I hesitate to put it out for guests because it is so good leftover. -- I have been making this for several years now, and in previous years I used a non-stick skillet to caramelize the sugar. This year I used an All-Clad stainless skillet and couldn't believe how much more quickly the process was completed. I also used homemade gingersnaps (Cooks Illustrated recipe November-December 2011), and the crust was even better than usual. I love this pie!! The flavors are subtle yet delicious, and it is light and healthy.
Anonymous
Salt Lake City, UT
11/28/2011
this recipe is wonderful! not too sweet, excellent crust, and a crowd pleaser every time. i have made it every year for thanksgiving, and a few times in between for other occasions. my grandmother is diabetic, but she insists on having a little sliver every year.
gnataxela
12/20/2010
I made this pie for Halloween and I'm going to make it again for Thanksgiving -- it's yummy and easy to eat even when you've alredy overdone it with the food!! I also don't understand other reviewers problems with the carmelized sugar process. What's so hard about letting sugar melt, turn brown, and then pouring water on it? The carmelized sugar makes the filling -- the slightly burned, "brulee" flavor is a perfect complement to the sweet potatoes. I think the crust is best handled after the initial baking, also, to stretch it to the edges of the pie plate. After you bake it for 6 minutes, as the recipe says, it all slides down to the middle anyway. I smushed it up the sides with a spoon as it cooled, and it hardened into place nicely. It's easy enough to make, and it's going in my recipe box.
Anonymous
Studio City, CA
11/1/2009
This pie is fantastic! After reading other reviews on the daunting sugar process, I used 1/4 cup Lyles's Golden Syrup. The flavor was excellent with minimal effort or headache on my part! The crust is really delicious too.
BlackbirdHeritage
Townsend, DE
10/13/2009
SO good! I had never made or tasted a sweet potato pie before this one, and now I can't wait for more! (Incidently, I did make it a 2nd time with what the store CLAIMED were sweet potatoes, I should have trusted my instincts because yam pie is no where near as tasty...)
mrose521
solvang, CA
4/26/2009
this pie was delicious! We did the caramel, not that hard, and did increase the crust a little. Serve with lots of whipped cream, heavenly!!
mrose521
santa barbara, CA
4/1/2009
Have to admit that I missed the instruction to carmelize the sugar so added a tablespoon of molasses to the mixture. Got rave reviews from all!
Anonymous
Alaska
12/3/2007
This got rave reviews two years in a row, even though I botched the carmelization part both times. It gets hard as soon as you add it to the filling!
aryan4
Newark, De
11/19/2007
I was a little put off by the carmelizing step in here and all the past reviews about the filling, so i only made this crust and used a filling recipe from Paula Dean on food network. It turned out great, her filling took a while to cook so the crust got a little browned, but it looked just like the picture and had a fantastic texture with the pecan and cookie chunks.
emoglasses22
Chicago, IL
11/23/2006
I made this dish in Nov 2005. I am making it again this year. I got a lot of raves from it. I was challenged by the carmelization of the sugar. I just tried a few times until I got it. Wonderful pie. My mom loved it.
lkgeostoughtons
Seville Florida
11/17/2006
The best sweet-potato pie I have tried.
juliadaniel
Ft Lauderdale, Fl
1/12/2006
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