epicurious3.8
Sweet Potato Pie
For this creamy sweet potato pie recipe, we take a classic approach, but add a surprise, optional crunchy praline topping for good measure.
👥 8 Servings👤 Toni Tipton-Martin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●wooden spoon
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
3
Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
4
When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.
large eggs, lightly beaten2
5
Pour the filling into the pie shell. Bake for ⏱️ 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to ⏱️ 30 minutes more. Cool on a wire rack. Serve warm or chilled. Editor’s note: This recipe was originally published in ‘Jubilee’ and first appeared on Epicurious in November 2020. For more of our best sweet potato recipes, head this way →
Praline Topping (optional)
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