Sweet Potato Pie: The new king of your holiday table in 2018


Today we’re making Sweet Potato Pie!

There are many recipes out there, but we like this one from Nicole Rucker because of it’s rustic take on it with a wide lattice and chunky, interesting texture. It was our first time cooking a sweet potato pie and were surprised at how easy it was to make. We liked the texture and flavor a lot better than perfectly smooth one-crust pies because of the “bite variation” this recipe offers.

The colors got a little goofy on the back half of the video – sorry about that! I was having some trouble exporting the file.

Choose your favorite crust to make with this or try one of the three we tested as part of our Pie Crust Showdown in 2017:

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Sweet Potato Pie

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1 ratings
Recipe by: Patrick Jaszewski

Ingredients

1 hour, 45 minutes
8
897
  • 1 recipe of double crust pie dough
  • 2 lbs (900g) garnet yams
  • 2 cups (400g) brown sugar
  • 2 tsp salt
  • 1/3 (78ml) cup water (plus more for casserole dish)
  • 2 cinnamon sticks
  • 2in (5cm) piece ginger, peeled
  • 3 "wisps" nutmeg on a Microplane
  • 2 sticks (8oz/226g) butter
  • 2 tbsp heavy cream
  • 2 tbsp powdered sugar

Instructions

Cook
1 hour, 45 minutes
Ready in
1 hour, 45 minutes
    Pre cook the yams:
  1. Preheat oven to 350F (175C).
  2. Peel yams and cut into 1-2" chunks. Add to a shallow oven-safe dish and add about 1/4 in (5mm) of water. Cover tightly with heavy aluminum foil.
  3. Bake at until yams are tender when pierced, about 45 minutes.
    Create the syrup:
  1. While yams are cooking, add water, brown sugar, salt, ginger, cinnamon, nutmeg, and butter to a medium saucepan. Bring to a boil.
  2. Pour over cooked yams and allow to cool to room temperature.
    Roll out crust:
  1. While that is cooling, roll out the bottom pie crust and line the bottom of a 9.5 in pie pan. Set lined pan in freezer for at least 30 minutes.
  2. Roll out top crust and cut to 2in (5cm) wide lattice.
    Assemble and bake:
  1. Increase oven temperature to 375F (190C)
  2. Remove and discard ginger and cinnamon sticks.
  3. Scoop out 1 cup (250ml) of yam mixture. Mash with back of a spoon or fork. Add back to rest of yam mixture and stir to incorporate.
  4. Pour yam mixture into chilled bottom crust.
  5. Top pie with strips of dough and create lattice weave.
  6. Brush lattice with cream and dust with powdered sugar.
  7. Bake for 45-60 minutes until crust is golden brown

Notes

Makes one 9.5" pie. Great served warm with vanilla ice cream!

Nutrition information

Serving Size: 1/8th of recipe (280g)
Calories per serving: 897
Fat per serving: 56g
Saturated fat per serving: 32g
Carbs per serving: 95g
Protein per serving: 7g
Fiber per serving: 6g
Sugar per serving: 29g
Sodium per serving: 1226mg
Trans fat per serving: 1.8g
Cholesterol per serving: 125mg

Nutrition Facts

Sweet Potato Pie

Serves 1/8th of recipe (280g)

Amount Per Serving
Calories 897
% Daily Value*
Total Fat 56g 86.2%
Saturated Fat 32g 160%
Trans Fat 1.8g
Cholesterol 125mg 41.7%
Sodium 1226mg 51.1%
Total Carbohydrate 95g 31.7%
Dietary Fiber 6g 24%
Sugars 29g
Protein 7g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

6.0.8
https://explorers.kitchen/recipes/rustic-sweet-potato-pie/

Equipment used (affiliate links):

Music:

Adapted from Nicole Rucker’s recipe on KCRW: https://kcrw.co/2KGQhM0

Patrick Jaszewski @pjaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, recovering homebrewer. Committed to DIY ethic. Minnesota native transplanted in Pennsylvania. Thunderbird MBA Alumni and Golden Gopher. Undyingly positive and open minded. Drives Jill crazy by questioning everything.

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