Sweet Potato Pie Wellplated Com

It might be one of the great losses of our time that pumpkin pie is the one that stole the Thanksgiving spotlight. While some pumpkin recipes are dynamic and delish (like this Pumpkin Pecan Pie), most traditional, back-of-the-can pumpkin pie recipes are rather meh. Their spice level is weak, and their texture always seems a little too (what’s the word I want?) damp. Sweet potato pie, on the other hand, is exquisite. Serve it on Turkey Day instead! I’m going to go ahead and put this out there: sweet potato pie is better than pumpkin pie. THERE. I said it. Compared to pumpkin pie, sweet potato pie:

Is declaratively more interesting—canned pumpkin is bland; sweet potatoes are more complex.Has a superior texture; it’s rich and silky, not spongy.Is all-around more food-coma worthy.

An old-fashioned sweet potato pie tastes like wonderful warm spices, cozy notes of vanilla, and, of course, sweet potatoes. Its texture is firm, yet luscious (and never damp). To summarize, sweet potato pie is definitively autumn on a plate. I first baked southern sweet potato pie for a Friendsgiving years ago, when Ben was in law school. Over time, the sweet potato tart garnered the most fans in Southern states (just like this Buttermilk Pie) because they were easier to grow than pumpkins (pumpkin pie became the preferred pie of the American North). As stoves became more attainable to households around the nation, and processed ingredients like sugar became more accessible, the idea of making formal desserts (like pie) quickly spread, leading to the sweet potato pie that we know today. So, while pumpkin pie may be the one that’s often considered traditional for Thanksgiving (or at least it is in my family), my theory that sweet potato pie deserves serious consideration for the T-Day spotlight does have some historical backing when you look at the origin of sweet potato pie. A few of his classmates still bring it up when they see me. That particular recipe was a spin on one called “grandma’s old-fashioned sweet potato pie.” I originally clipped it from a Mississippi magazine, and I’ve been fine-tuning it ever since. Today’s version is a combination of that original recipe, one from Joy’s cookbook, and what I’ve garnered from experimentation. Here’s what I love about this sweet potato pie recipe:

It ditches canned sweet potatoes and takes advantage of the natural sweetness and smooth texture of fresh sweet potatoes (like these Sweet Potato Brownies).For greater control over sweetness and sugar content, it calls for evaporated milk rather than sweetened condensed milk.And I finish it with a thing of dessert beauty: real-deal whipped cream (that would also be delish on this Pecan Pie Cobbler).

How to Make Old Fashioned Sweet Potato Pie

I feel people often eat pumpkin pie out of obligation. Sweet potato pie, on the other hand, is the dessert your friends and family will sneak seconds of and still be talking about long after the holiday season comes to an end.

The Ingredients

Pie Crust. A buttery, flaky, and perfectly golden pie crust is an essential part of a delicious pie. (This Darn Good Whole Wheat Pie Crust is my go-to recipe; it uses a combo of butter for flavor and shortening for flakiness.)

Sweet Potatoes. Give this pie undeniable autumn flavor right from the start. Their natural sweetness is well suited to desserts, and they make the pie filling rich and velvety. Plus, they’re packed with nutrition!

Spices. This pie is marvelously spiced and anything but bland, but it won’t punch you in the face with too much cinnamon or nutmeg (a good thing). In fact, this sweet potato pie is made without nutmeg entirely! Instead, I used a blend of cinnamon, allspice, and ginger— the perfect sweet potato spice trifecta.

Evaporated Milk. For an extra creamy texture, this recipe includes evaporated milk.

Bourbon. Anytime I have the option to add bourbon to a holiday recipe, I go for it. (These Glazed Sweet Potatoes are proof.) Bourbon’s smooth, buttery flavor is meant to be with sweet potato pie. If you prefer to make your pie without bourbon, simply use extra vanilla extract. (Love bourbon? Try these Bourbon Balls next!)Pure Vanilla Extract. For the best-ever old-fashioned sweet potato pie, use the real deal—it’s worth it.

The Directions

How to Store and Freeze

To Store. Sweet potato pie should be kept in the fridge, tightly covered, and can last about 5 days. Let come to room temperature prior to serving.To Freeze. Yes, sweet potato pie can be frozen! To freeze, tightly wrap your cooked and cooled pie in plastic wrap or aluminum foil, and store in a freezer-safe storage container or ziptop bag for up to 3 months. Let the pie thaw for at least 12 hours in the refrigerator before serving.

Recommended Tools to Make this Recipe

Immersion Blender. No more messy transfer to the blender.Pie Crust Shield. Protects your sweet potato pie crust from over-browning and burning.Ceramic Pie Dish. This would look beautiful served on a table!

When your pie is finished, it should wiggle slightly in the center (a little like Jell-O). If it swooshes or moves like a wave, your pie needs more time.If the crust begins to brown more quickly than you would like, shield it with a pie crust shield, then keep on baking until the pie’s center is set.I find sweet potato pie rarely cracks (unlike pumpkin). And if it does? That’s what the whipped cream is for!

Leave a rating below in the comments and let me know how you liked the recipe.