- VE
Sweet Potato Pie
This classic Sweet Potato Pie is silky smooth, warmly spiced, and perfectly sweet without being heavy. Made with roasted sweet potato purée, brown sugar, cinnamon, nutmeg, and a touch of maple syrup, it bakes into a custardy filling inside a flaky pie crust.
Ingredients
Instructions
- Step 1
Preheat oven to 350 degrees F and place rack in the middle of the oven.
- Step 2
Add 2 cups sweet potato purée to a medium bowl with the rest of the filling ingredients – ½ cup melted butter, ½ cup light brown sugar, ½ cup granulated sugar, 2 large eggs (whisked), 1 tablespoon maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt and ½ cup whole milk – and whisk until well combined and smooth.
- Step 3
Pour filling into prepared 9-inch unbaked pie shell. Place on the middle rack of preheated oven and bake for 50 minutes to 1 hour, until center is set. You’ll want to cover the exposed pie crust after about 40 minutes to keep it from burning.
- Step 4
Let cool for at least 1 hour and decorate with whipped topping (optional) to serve. Store leftovers covered in the refrigerator.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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