Description
Southern comfort meets culinary magic in this classic sweet potato pie. Creamy, spiced filling nestled in a buttery crust promises a delightful journey through traditional American dessert bliss you can savor with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 Egg Whites
- 6 Tablespoons (90 milliliters) Brown Sugar
Flavor Enhancers:
- ½ Teaspoon (2.5 milliliters) Vanilla Extract
Stabilizers and Seasoning:
- ¼ Teaspoon (1.25 milliliters) Cream of Tartar, or Lemon Juice
- 1 Pinch Kosher Salt
Instructions
- Craft the pie dough by blending all-purpose flour (240 grams), ground cinnamon, nutmeg, granulated sugar, and salt in a large mixing bowl. Incorporate chilled unsalted butter (113 grams or ) using a pastry cutter until the mixture resembles coarse breadcrumbs.
- Drizzle ice-cold water (60 milliliters or ) gradually into the flour mixture, gently kneading until a cohesive dough forms. Wrap the dough in plastic film and refrigerate for approximately 60 minutes to firm up.
- Wash sweet potatoes thoroughly, then slice in half lengthwise. Submerge in a pot of boiling water and cook until fork-tender, approximately 15-20 minutes. Drain and allow to cool slightly.
- Peel the sweet potatoes and transfer to a mixing bowl. Mash with softened butter (57 grams or ), brown sugar (100 grams), white sugar (50 grams), ground cinnamon, nutmeg, and whole milk (120 milliliters or ) until smooth.
- Preheat the oven to 425°F (218°C). Roll out the chilled dough on a floured surface and carefully transfer to a 9-inch pie dish. Trim and crimp the edges, then freeze for 20 minutes.
- Line the pie crust with parchment paper, fill with ceramic pie weights or dried beans, and blind bake for 17-20 minutes. Remove weights and parchment, then let cool.
- Reduce oven temperature to 350°F (177°C). Whisk vanilla extract, all-purpose flour, and eggs into the sweet potato mixture until fully incorporated.
- Pour the sweet potato filling into the pre-baked pie shell. Bake for 35-40 minutes until the filling is set but slightly jiggly in the center.
- For the optional meringue topping, beat egg whites with cream of tartar and granulated sugar until stiff, glossy peaks form. Pipe or spread over the cooled pie.
- If desired, use a kitchen torch to lightly brown the meringue or place under the broiler for 1-2 minutes, watching carefully to prevent burning.
Notes
- Elevate your pie crust by freezing it before blind baking, ensuring a crisp and flaky texture that melts in your mouth.
- Sweet potatoes transform from humble roots to silky smooth filling when mashed with warm spices and creamy dairy.
- Sieving the mashed sweet potatoes creates an ultra-luxurious, velvety consistency that guarantees a refined dessert experience.
- Blind baking the crust prevents soggy bottoms, giving you a perfectly golden and crisp foundation for your decadent pie.
- Whipping egg whites into a cloud-like meringue adds a professional bakery touch, creating dramatic visual appeal and contrasting textures.
- Chilling the pie crust dough helps prevent shrinkage and develops incredible buttery layers during baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 140 kcal
- Sugar: 24g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: <5mg