therecipecritic5.0
Sweet Potato Pie
This Sweet Potato Pie is unlike any others you’ve eaten. The filling is made with cream cheese for a cheesecake like creaminess and texture you won’t be able to resist.
👥 8 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 30 min🔥 Cook: 1h 40m👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●bowl
- ●mixing bowl
- ●food processor
- ●spatula
- ●cutting board
- ●oven
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Pie Crust
2
whisk
3
Add 1 ½ cups all-purpose flour, 2 rounded tablespoons granulated sugar, and ¼ rounded teaspoon kosher salt to a small mixing bowl and whisk to combine.
rounded tablespoons granulated sugar2
4
pulse
5
Transfer the flour mixture to a food processor fitted with the dough blade. Add 5 ounces unsalted butter and pulse several times until butter is about pea size.
unsalted butter (cold & cubed)5 ounces
6
process
7
Turn the food processor to the “on” position and drizzle in 2 to 3 tablespoon cold water over the dough mixture through the water hole. As soon as the dough starts to pull together, turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
to 3 tablespoon cold water2
8
chill
9
Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least ⏱️ 1 hour.
10
roll
11
Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
12
press
13
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
14
refrigerate
15
Cover the pie dish with plastic wrap and keep refrigerated, or freeze for ⏱️ 15-30 minutes.
16
prepare
17
Preheat the oven to 425 degrees Fahrenheit. Remove pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
18
prepare
19
Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely. Place the pie dish on a large baking sheet.
20
pierce
21
Pierce the sweet potatoes using a fork then wrap them in aluminum foil. Place them next to the pie dish on the baking sheet.
medium sweet potatoes (roasted and mashed)2
22
bake
23
Place the baking sheet with the pie crust and the sweet potatoes into the oven. Bake pie crust for ⏱️ 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another ⏱️ 5 minutes.
medium sweet potatoes (roasted and mashed)2
24
cool
25
Remove the pie crust from the oven and let it cool on a wire rack.
26
Baking Sweet Potoates
27
bake
28
Meanwhile, continue to bake the sweet potatoes for another ⏱️ 15-30 minutes until cooked through. Check the potatoes by piercing it with a paring knife or fork in the thickest part of the potato, if the knife or fork goes through easily, it is done.
medium sweet potatoes (roasted and mashed)2
29
preheat
30
Remove the sweet potatoes from the oven and allow to cool to the touch on a wire rack. Once the potatoes are cool enough to peel, preheat the oven to 350 degrees Fahrenheit and make the pie filling.
medium sweet potatoes (roasted and mashed)2
31
Pie Filling
32
mash
33
Peel 2 medium sweet potatoes and mash it in a bowl with a potato masher.
medium sweet potatoes (roasted and mashed)2
34
mix
35
In a larger bowl, whisk together 8 ounces cream cheese and 1 (14-ounce) can sweetened condensed milk. Mix in 3 large eggs, one at a time until smooth. Add mashed sweet potatoes, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger and mix until smooth.
cream cheese (microwave 30 seconds to soften)8 ouncessweetened condensed milk1 (14-ounce) canlarge eggs3medium sweet potatoes (roasted and mashed)2vanilla extract1 teaspooncinnamon1 teaspoon
36
prepare
37
Place the par-baked crust on a baking sheet and pour the filling into the crust. Cover the edge with a pie shield or thin strips of foil.
38
bake
39
Bake for ⏱️ 35-40 minutes until the middle is still slightly jiggly.
40
cool
41
Remove from the oven and allow to cool to room temperature. Refrigerate until the filling is completely set, preferably overnight, before slicing.
Nutrition Facts
calories
552 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
33 g
sodium Content
282 mg
protein Content
11 g
cholesterol Content
148 mg
carbohydrate Content
60 g
saturated Fat Content
18 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...