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Roasted Sweet Potato Pie

A rich and creamy pie made with roasted sweet potatoes and an aromatic blend of spices, perfect for any occasion.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch 9-inch pie crust (homemade or store-bought)
For the Filling
  • 1.5 pounds sweet potatoes (about 2 cups mashed after roasting) Look for firm, unblemished sweet potatoes.
  • 6 tablespoons unsalted butter, melted Use high-quality unsalted butter for the best flavor.
  • 1 cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 3 large eggs, room temperature Bring to room temperature for smoother filling.
  • ½ cup evaporated milk, room temperature Bring to room temperature for smoother filling.
  • ½ cup heavy cream, room temperature Bring to room temperature for smoother filling.
  • 1 tablespoon vanilla extract
  • 1.5 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh orange juice
For Serving
  • Whipped cream For serving

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C).
  2. Pierce sweet potatoes several times with a fork and place them on a baking sheet. Roast until fork-tender, about 50-60 minutes.
  3. Roll out the pie dough and fit it into a 9-inch pie dish. Chill the crust in the refrigerator for 20-30 minutes.
  4. Increase the oven temperature to 425°F (220°C). Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights, and bake for another 5 minutes until lightly golden.
  5. Once the sweet potatoes are cool enough to handle, lower the oven temperature to 325°F (163°C). Peel off the skins.
Filling Preparation
  1. In a blender or large mixing bowl, combine warm sweet potatoes with melted butter until smooth.
  2. Stir in granulated sugar and light brown sugar, then add eggs one at a time followed by evaporated milk, heavy cream, vanilla, cinnamon, nutmeg, ginger, allspice, salt, and orange juice. Mix until well-combined.
  3. Pour the mixture through a fine mesh sieve into another bowl for a silky-smooth texture.
Assembling and Baking
  1. Pour the sweet potato filling into the cooled pie crust.
  2. Bake for 65-80 minutes until the filling is set in the center but still slightly jiggly. A knife inserted should come out clean.
  3. Let the pie cool on a wire rack for 2-3 hours, then refrigerate for at least 2 hours before slicing.
Serving
  1. Top with whipped cream before serving if desired.

Notes

Cover the crust with foil if it gets too dark. Store leftover pie in the refrigerator for up to 4 days.