| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 8 to 10 serving |
Ingredients
- Pastry Pie Dough for 1 (9-inch) pie pan or 1 (10-inch) tart shell, recipe follows
- 2 cups cooked sweet potatoes, peeled, boiled and drained and mashed
- 4 eggs
- 1 cup light brown sugar
- 1 orange, juiced
- 1 cup heavy cream
- 1/2 stick unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon fresh grated nutmeg
- 4 1/2 cups flour
- 12 ounces cold diced butter
- 2 teaspoons salt
- 3/4 to 1 cup ice water
Instructions
- Blind bake tart shell for 10 minutes in a preheated 350 degree oven. In a mixing bowl, combine ingredients thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree oven and bake for 25 minutes or until center is set.
- In a food processor, combine the flour, butter and salt and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough. Do not knead, you are just slightly manipulating it.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 681 |
| Total Fat | 43 g |
| Saturated Fat | 27 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 9 g |
| Cholesterol | 182 mg |
| Sodium | 493 mg |
Reviews
I love this sweet potato pie. I changed it a bit I added more of everything. But I have a question how many cups do I need to make 8 deep dish pies
This recipe was easy to make even though I have never made a sweet potato pie before. I have to confess that I’ve also never eaten sweet potato pie, so I have no standard by which to compare the results. I did use regular butter rather than unsalted, and the flavor seemed fine to me in that regard. However, I did think the pie needed more spices; compared to the pumpkin pie that I made the same day, it wasn’t as flavorful. I did get lots of compliments on it, nonetheless. If I make it again, I will probably add some ginger and increase the amount of cinnamon. BTW, I had to bake mine about 45 minutes, not 25 as the recipe stated.
I think the recipe was great. Maycook4 I don’t know what you did in order for it to come out grainy and tasteless but I followed the recipe almost exactly and my pies came out fluffly and good. One thing I changed was I added a little more nutmeg and cinnamon because I like the taste and I used half a orange and a store bought crust.Thanks for the recipe. This was my first time making a homemade sweet potatoe pie.
The filling was grainy and tasteless. It wasn’t sweet at all and barely had any spice. I absolutely hated it and let everybody know…which opened the door for agreement all around the table.
I went over the recipe, thinking I did something wrong…but I followed the directions.
I went over the recipe, thinking I did something wrong…but I followed the directions.
Made a test run of this pie for my mother-in-law and she loved it. Made a second one with these modifications… used a pre-made pie shell, my mother-in-law doesn’t like a lot of spice and I don’t like nutmeg so I cut the nutmeg, dropped the allspice to 1/4 tsp, left cinnamon as is, and the best thing was roasting off the potatoes instead of boiling them. They have a much better flavor that way. Great recipe… it’s a keeper.
Great Recipe
I made this and it was wonderful. I had used pre-made pie crust and they were awesome! This was my first time making sweet potato pie. It did take a while on the baking, but it was oh so worth it!!! I had enough filling to make three pies. They were the most beautiful pies I had ever seen! Easy recipie with great results. Must be patient! I am looking forward to using this one again. I will have to post a picture!
You would think that the mixture is too watery for the pie crust, don’t worry just pour it on in….Bake..bake…bake….set a timer and come back to follow up. I was worried that the mixture was too watery at first, great end results!
You would think that the mixture is too watery for the pie crust, don’t worry just pour it on in….Bake..bake…bake….set a timer and come back to follow up. I was worried that the mixture was too watery at first, great end results!
I had major problems with this recipe. The Pastry Dough recipe was the consistency of icing even though I used cold butter. It made an enormous amount of dough and was impossible use. 4 1/2 cups of flour and 12 oz of butter are too much dough for even two pies. The ingredients made two pies and the bottom dough was almost 1/2 inch thick. Pie filling was good. In the future I will use my regular pie dough if I ever make this pie again.
I made 4 pies using this recipe for Thanksgiving and they were a hit! I absolutely love this recipe. It was really easy and I would have never thought to add a orange. I will use this recipe for now on!
The pie was delicious, but I had to almost triple the baking time in order for the pie to not be soggy. Nonetheless, it’s a great recipe, easy, and not too sweet.