Description

This Silky Sweet Potato Pie Recipe boasts a creamy and smooth custard filling made from perfectly simmered sweet potatoes, infused with warm spices like cinnamon and fresh nutmeg. Enhanced by a rich vanilla bean and baked to a delicate set, this classic dessert features a flaky pie crust and optional brown sugar whipped cream topping for added indulgence. Its comforting flavors and silky texture make it a perfect treat for the holidays or any special occasion.

Ingredients

Scale

Filling

16 ounces sweet potatoes (3 1/3 cups; 455 g) from 2 medium sweet potatoes, peeled, roughly diced
1 vanilla bean, split and scraped, seeds reserved for whipped cream topping
2 or 3 cinnamon sticks (about 6 inches total)
1 whole nutmeg
26 ounces milk (3 1/4 cups; 740 g), any percentage
6 ounces heavy cream (3/4 cup; 170 g)
7 ounces white or lightly toasted sugar (1 cup; 195 g)
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon Diamond Crystal kosher salt (use half as much if iodized table salt)
1/2 ounce vanilla extract (1 tablespoon; 14 g)
3 large eggs

Crust

Old-fashioned flaky pie crust, prepared as for a blind-baked pie

Optional Topping

Brown sugar whipped cream (made with reserved vanilla bean seeds)

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Instructions

Prepare and Simmer Mixture: In a 3-quart stainless steel saucier, combine the peeled and diced sweet potatoes, the empty vanilla pod, cinnamon sticks, whole nutmeg, milk, heavy cream, and sugar. Note the combined weight if using a scale for precise reduction measurement.
Simmer Sweet Potatoes: Bring the mixture to a boil over high heat, then reduce to medium-low to maintain a gentle simmer. Frequently scrape the sides with a flexible spatula to prevent milk solids from accumulating. Continue simmering until the sweet potatoes are very tender and the dairy mixture has thickened and reduced by about 19 ounces (535 g), approximately 55 minutes. The final volume including cooked sweet potato should be around 3 2/3 cups.
Preheat Oven and Purée Filling: Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). Remove the vanilla bean pod and spices from the sauce. Using an immersion blender, purée the sweet potato and dairy mixture until smooth. Transfer to a smaller container if needed to avoid splashing.
Season and Incorporate Eggs: Whisk in ground cinnamon, freshly grated nutmeg, salt, and vanilla extract into the puréed mixture. Next, whisk in the three large eggs until thoroughly combined. For a smoother texture, strain the custard through a fine-mesh strainer before pouring into the prepared and blind-baked pie crust.
Bake the Pie: Bake the pie at 350°F (177°C) until the custard is gently set in the center and reaches an internal temperature of 195°F (91°C), about 40 minutes. The center should still have a slight wobble but no liquidiness.
Cool and Serve: Allow the pie to cool for at least 20 minutes before slicing. Use a chef’s knife wiped clean between cuts for neat slices. Optionally, serve with dollops of brown sugar whipped cream flavored with the reserved vanilla bean seeds.
Storage: Wrap the sweet potato pie tightly in plastic wrap and store at cool room temperature. It will keep fresh for up to 3 days.

Notes

Garnet yams, which are varieties of sweet potatoes, offer a bright color and work excellently in this recipe. Avoid substituting with butternut squash or pumpkin, as they tend to develop a vegetal taste when boiled.
If you’re not a fan of nutmeg, try this recipe anyway; the nutmeg adds brightness and cuts through the richness with its fresh, herbaceous notes.
Use Diamond Crystal kosher salt for the best flavor balance; if using iodized table salt, reduce the quantity by half.
For a perfectly flaky crust, blind bake the pie crust before adding the filling.
Measuring the reduction by weight or volume is key to achieving the silky custard consistency.
The optional brown sugar whipped cream topping can be made by whipping heavy cream with brown sugar and the reserved vanilla bean seeds for a complementary flavor boost.

Nutrition

Serving Size: 1 slice (1/12 of pie)
Calories: 320
Sugar: 25g
Sodium: 120mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 90mg