Sweet Potato Pie Recipe
Sweet Potato Pie should take center stage at your holiday table! It's a breeze to make, packed full of fall flavor, and super impressive.
Servings: 8 servings
Calories: 340kcal
Ingredients
- 1 prepared pie crust
- 2 medium sweet potatoes about 1 pound, peeled and cut into chunks
- ½ cup melted butter or coconut oil
- ½ cup whole milk or full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg plus more for topping
- ½ cup granulated sugar
- ¼ cup maple syrup
- 2 teaspoons lemon juice
- Pinch of salt
- 2 eggs
Instructions
- Preheat oven to 425°F. Place the sweet potatoes onto a baking sheet covered with parchment paper or a silicone baking mat. Roast in preheated oven for 20-25 minutes, or until fork-tender.
- Meanwhile, roll the pie crust out to ⅛" thin on a floured surface, form into an ungreased 9" pie plate, and crimp edges. Set aside.
- Reduce oven temperature to 350°F.
- In a blender or the basin of a food processor, combine the roasted sweet potatoes, butter or coconut oil, milk or coconut milk, vanilla, cinnamon, nutmeg, sugar, maple syrup, lemon juice, and salt. Pulse until very smooth. You can also do this in an electric mixer, but the resulting filling will be a bit more chunky. While the blender or food processor is running, add in the eggs (to prevent them from scrambling). Pulse until very smooth.
- Fill the pie crust with the filling, and bake in the preheated oven for 45-50 minutes, or until a knife inserted an inch from the center comes out clean, and the pie no longer feels very jiggly.
- To avoid cracks, turn off the oven, crack the oven door, and allow the pie to slowly cool in the oven before removing. Let cool completely before slicing. Top with whipped cream and freshly grated nutmeg.
Video
Nutrition
Serving: 1slice | Calories: 340kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 179mg | Fiber: 1g | Sugar: 24g
