I've been wanting to make a sweet potato pie for a long time. This past weekend, when I may or may not have had midterms to be studying for, I baked up a storm of pies. I made Pumpkin, Black Bottom Pumpkin, Sweet Potato, and made a pie crust tutorial. It's baking season, obviously! I have been really lacking in my consistency of posts recently, so when I get the urge (and the time) I take full advantage of it.
If you like sweet potatoes, you will love this pie. It's a different take on the traditional sweet potato casserole that is common at Thanksgiving, but in pie form. Have you seen these sweet potato cupcakes with toasted marshmallow frosting I made a few years ago? STILL one of my favorites! Just like those cupcakes, this is basically that classic casserole flavor but in a pie. Top with whipped cream (or OMG marshmallow frosting) and devour. Ever since I made this pie last weekend I haven't stopped thinking about it. I'm planning to bring it to Thanksgiving this year!
The sweet potatoes are sweet on their own, so this recipe only needs a little brown sugar. The addition of cardamom gives it a unique warm (slightly floral) flavor, along with cinnamon and nutmeg. Heavy cream adds fat to give it a smooth consistency. I hope you love this pie as much as I do! Let me know if you try it, and be sure to tag me on your posts on instagram #sprinkledwithjules
Sweet Potato Pie
Sweet potatoes get dressed up with brown sugar and warm fall spices. This pie takes on the flavor of the classic sweet potato casserole.
- 2 medium (about 3 cups cooked and mashed) sweet potatoes
- 3 eggs
- 2/3-1 cup heavy whipping cream
- 1/3 cup brown sugar
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/2 tsp. cardamom
- 1 tsp. salt
- Prepare the pie crust in pie pan.
- Peel, and chop up sweet potato into even sized chunks, about 1 1/2 inches. Steam sweet potatoes until tender, about 20 minutes.
- Put sweet potatoes in a saucepan, and add the brown sugar, cinnamon, nutmeg, cardamom, and salt. Over medium-low heat, cook down the sweet potatoes a little more. Use an immersion blender to break up chunks, or transfer to a blender after cooking down for a few minutes.
- Once the mixture is smooth and has cooled to lukewarm, add the eggs and heavy cream. Add 2/3 cup heavy cream at first, and if the filling is still very thick, add the reamining 1/3 cup heavy cream to thin it out.
- Preheat the oven to 375 F, and place a cookie sheet on the middle rack of the oven.
- Once pie filling is cool, pour it into the pie crust lined pie dish.
- Set the pie in the oven, on the cookie sheet, and bake for 30-40 minutes.
- The pie is done when the outer two-thirds are set, and the inner thrid of the pie looks slightly wet still. It should give a sturdy jiggle like jello.
- Let pie cool for a few hours on the counter, and then chill before serving.