Sweet Potato Pie

Ryan Shepard
Ryan Shepard
November 8, 2022
Sweet potato pie is just one of those desserts I look forward to the minute temperatures start to drop. In my family, sweet potato pie makes its first appearance around the Thanksgiving table. A good sweet potato pie should have a bouncy custard-like filling that is sweet and spiced with just the right amount of cinnamon, nutmeg and clove. This is actually my grandmother’s recipe with a few tweaks to suit my tastes. If the idea of making your first sweet potato pie intimidates you, I promise this recipe will be well received by anyone you serve it to.
Serves
6
Prep Time
00:10
Cook Time
01:40
0
27
Ingredients
2 large
sweet potatoes (about 1 ½ pounds)
1
frozen deep dish pie shell (such as Marie Callender's)
⅓ cup (75g)
unsalted butter, at room temperature
⅓ cup (82g)
heavy cream
⅓ cup (65g)
light brown sugar
¼ cup (50g)
granulated sugar
2 tsp
cornstarch
1 tsp
ground cinnamon
1 tsp
vanilla bean paste
½ tsp
ground nutmeg
⅛ tsp
ground cloves
Pinch kosher salt
2 large
eggs, at room temperature, lightly beaten
Steps

1. Preheat the Oven and Prepare Potatoes

Rack
Wash and scrub the sweet potatoes. Leave the skin on, wrap each potato in foil, and place on a sheet pan.
Sous Vide Mode: Off
Steam: 25%
Temp: 400°F
Heat: Top, Bottom

2. Cook Sweet Potatoes

Rack
Place sweet potatoes in the oven and cook until very tender, about 1 hour. Remove from the oven and set to the side to cool slightly.
Sous Vide Mode: Off
Steam: 25%
Temp: 400°F
Heat: Bottom, Top
01:00 Timer

3. Adjust the Oven for the Pie Shell

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom

4. Blind Bake Pie Shell

Rack
Remove the pie shell from the freezer. Cover the pie shell with parchment paper and weigh it down with pie weights or dried beans. Put the shell into the oven and bake for 15 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Bottom, Top
00:15 Timer

5. Make Filling

While the pie shell bakes, peel skin away from sweet potatoes using your fingers or a paring knife. Add the potatoes to a large mixing bowl. Add the butter and stir until it has melted. Use a whisk to stir and mash the potatoes so they’re smooth. Add in the cream, both sugars, baking spices, vanilla bean paste, cornstarch, and salt. Stir until the consistency resembles a purée. Taste and adjust the seasonings as needed. Add in eggs and stir to combine.

6. Adjust the Oven for the Pie

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

7. Bake

Rack
Pour the filling into the hot pie shell. Return to the oven and bake until the pie filling is just set, about 45 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:45 Timer

8. Cool and Serve

Take the pie out of the oven and let it cool for at least an hour before serving.
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