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Silky Sweet Potato Pie Recipe

Silky Sweet Potato Pie Recipe
  • Category


  • Cusine



16 ounces peeled, roughly diced sweet potatoes

1 vanilla bean, split and scraped, seeds reserved for whipped cream topping

2 or 3 cinnamon sticks

1 whole nutmeg

26 ounces milk , any percentage will do

6 ounces heavy cream

7 ounces white or lightly toasted sugar

1 tablespoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon Diamond Crystal kosher salt; use half as much if iodized

1/2 ounce vanilla extract

3 large eggs

Old-Fashioned Flaky Pie Dough, prepared as for a blind-baked pie

Brown Sugar Whipped Cream


In a 3-quart stainless steel saucier, combine sweet potatoes, empty vanilla pod, cinnamon sticks, whole nutmeg, milk, cream, and sugar. If you have a scale, write down the weight of the saucier and combined ingredients so you can precisely measure the reduction. Bring to a boil over high heat, then adjust to medium-low and maintain a gentle simmer . Scrape frequently with a flexible spatula to prevent milk solids from building up around the side, and simmer until sweet potatoes are fall-apart tender and dairy has condensed into a thick sauce, about 55 minutes. The saucier should weigh 19 ounces less than when you started. Adjust oven rack to lower-middle position and preheat to 350 degrees F . Remove vanilla bean and spices from saucier and purée sweet potato and dairy mixture with an immersion blender until smooth. Whisk in ground cinnamon, grated nutmeg, salt, and vanilla, followed by eggs. If you like, strain through a fine-mesh strainer before pouring into prepared pie crust. Bake pie until gently set in the middle , about 40 minutes. Cool at least 20 minutes before slicing with a chef's knife, pausing to wipe the blade clean as needed. If desired, serve with dollops of Brown Sugar Whipped Cream. Wrapped in plastic, sweet potato pie will keep up to 3 days at cool room temperature.