Sweet Potato Pie
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Roasted sweet potato whipped with butter, brown sugar, soured cream and warm spices, baked into a silky custard in a golden crust.
Always check the labels of the products you use.
Method
- 1
Roast the sweet potatoes. Heat the oven to 200 °C (180 °C fan). Prick the sweet potatoes, set on the lined tray and roast 50-60 minutes until completely soft. Roasting rather than boiling keeps the flesh dry and concentrates its sweetness.
- 2
Prepare the crust. While they roast, rub the butter into the flour, sugar and salt, bind with iced water and chill the dough 1 hour. Roll it out, line the dish, crimp and chill 30 minutes, then blind bake at 190 °C (170 °C fan) under paper and beans for 20 minutes and uncovered for 8-10 minutes until lightly golden. Reduce the oven to 175 °C (155 °C fan).
- 3
Purée. Scoop out the warm flesh, discarding the skins, and blend or mash with the butter until completely smooth. For the silkiest texture, push it through the sieve to remove the stringy fibres.
- 4
Season and enrich. Beat in the brown sugar, salt, cinnamon, nutmeg and ginger, then the eggs and yolks one at a time, followed by the soured cream and vanilla.
- 5
Bake. Pour into the warm crust and bake 40-50 minutes, until the edges are set, the centre wobbles slightly and a thermometer in the middle reads about 74 °C. Overbaking makes the top crack.
- 6
Cool. Cool on a rack for at least 2 hours so the filling firms, then serve at room temperature or chilled.
Storage
Cool fully, then cover and refrigerate for up to 4 days. The baked pie freezes, well wrapped, for up to 1 month; thaw overnight in the fridge.
Equipment
- 23 cm pie dish (about 4 cm deep)
- rolling pin
- baking paper and baking beans
- mixing bowls
- baking tray lined with foil
- food processor or potato masher
- fine sieve
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 420 kcal |
| Protein | 6.1 g |
| Carbohydrate | 51.9 g |
| of which sugars | 26.4 g |
| of which free sugars | 22.6 g |
| Fat | 21.4 g |
| of which saturates | 12.3 g |
| Fibre | 2.7 g |
| Salt | 0.77 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
