If you’re craving a dessert that feels like a warm hug from the South, look no further than this Easy Sweet Potato Pie with Heavy Cream Recipe. It’s a luscious, creamy pie that balances the natural sweetness of perfectly mashed sweet potatoes with just the right blend of spices and richness from heavy cream. Whether you’re baking for a holiday gathering or simply indulging in a cozy night at home, this pie is straightforward to make and delivers a comforting, melt-in-your-mouth experience every time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in creating that smooth texture, vibrant flavor, and inviting golden color that define the perfect sweet potato pie.
- 1 unbaked 9-inch pie crust: The buttery base that cradles all the creamy goodness inside.
- 2 cups mashed sweet potatoes: Acts as the star ingredient, bringing natural sweetness and earthiness.
- 3/4 cup granulated sugar: Adds just enough sweetness without overpowering the subtle spices.
- 1/2 cup packed brown sugar: Infuses a deep caramel note and richness.
- 1/2 teaspoon salt: Balances and enhances the overall flavors.
- 1 teaspoon ground cinnamon: Gives that classic warmth and spice we all love in sweet potato desserts.
- 1/2 teaspoon ground nutmeg: Adds a slightly nutty, aromatic punch.
- 1/4 teaspoon ground ginger: Brings a gentle zing that brightens the flavor.
- 2 large eggs: Help to set the pie filling with a silky firmness.
- 1 teaspoon vanilla extract: Enhances the sweetness with a fragrant depth.
- 1/2 cup heavy cream: This is the secret weapon for a decadent, smooth texture.
- 1/4 cup milk (whole or 2%): Lightens the richness, keeping it perfectly creamy but not heavy.
How to Make Easy Sweet Potato Pie with Heavy Cream Recipe
Step 1: Prepare the Sweet Potatoes
Start by peeling and cubing your sweet potatoes. Boil them until they’re tender enough to mash effortlessly. Then mash them well until smooth and let them cool slightly. This step is crucial because a smooth sweet potato base ensures your filling will be silky without lumps.
Step 2: Combine the Dry Ingredients
In a large bowl, stir together the granulated sugar, brown sugar, salt, cinnamon, nutmeg, and ginger. This spice combo is what brings character to your pie, awakening the natural sweetness of the potatoes.
Step 3: Mix the Filling
Add your slightly cooled mashed sweet potatoes to the bowl with the dry ingredients. Then crack in the eggs, pour in the vanilla extract, heavy cream, and milk. Use a whisk or mixer to blend everything until the filling is silky smooth and creamy. This creamy filling is what makes this pie truly special and extra luscious.
Step 4: Fill and Bake
Pour your dreamy filling into the unbaked pie crust. Smooth the top gently with a spatula for an even finish. Bake in your preheated oven at 350°F (175°C) for about 50 to 60 minutes. You’ll know it’s done when the center is set and a knife inserted near the middle comes out clean. Let it cool completely before moving on.
Step 5: Chill and Serve
For the best texture and flavor, refrigerate your sweet potato pie for at least 2 hours. Chilling lets the flavors meld and the filling set perfectly, making each slice a slice of pure bliss.
How to Serve Easy Sweet Potato Pie with Heavy Cream Recipe
Garnishes
A dollop of freshly whipped cream is a classic choice that adds lightness and a creamy contrast to the spiced filling. For an extra touch, sprinkle some ground cinnamon or nutmeg on top, or add chopped pecans for a subtle crunch that complements the silky pie.
Side Dishes
This pie pairs beautifully with bold coffee or a sweet, creamy chai latte. For a full dessert spread, serve alongside a scoop of vanilla bean ice cream or a simple bowl of fresh berries to balance the richness.
Creative Ways to Present
Get creative by serving your pie in individual mini tart shells for shareable portions. You can also layer slices with alternating whipped cream and sweet potato mousse for a stunning trifle that’s both show-stopping and delicious. A drizzle of caramel sauce adds a festive touch on special occasions.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pie tightly with plastic wrap or foil and store it in the refrigerator. Properly covered, it will stay fresh for up to 4 days, allowing you to enjoy that incredible flavor without any hassle.
Freezing
This pie freezes well too! For best results, freeze the pie without the whipped cream topping. Cover it securely with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve that perfect texture.
Reheating
If you prefer your pie warm, gently reheat individual slices in the microwave for about 20 to 30 seconds. Avoid overheating to keep the filling smooth and creamy. Alternatively, warm it in a low oven (about 300°F) for 10 to 15 minutes, loosely covered with foil.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Use unsweetened canned sweet potatoes for convenience, but be sure to mash them until smooth before mixing. This cuts down prep time while still giving you that delicious flavor.
Do I have to use heavy cream, or can I substitute?
Heavy cream adds the rich, creamy texture that defines this recipe. You can substitute with half-and-half or full-fat coconut milk for a dairy-free twist, but the texture and richness might be slightly different.
How do I know when the pie is done baking?
The pie is ready when the center is set and a knife inserted near the center comes out clean. The edges will be slightly puffed and golden-brown, and the filling should not jiggle much when you gently shake the pie.
Can I make the pie crust from scratch?
Yes! A homemade pie crust adds a lovely personal touch. Use your favorite flaky crust recipe or a simple butter-based crust. Just make sure to blind bake it if needed to avoid soggy bottoms.
What’s the best way to slice the pie?
Use a sharp, thin-bladed knife and wipe it clean between slices for the cleanest cuts. Serving chilled makes slicing easier and helps the pie hold its shape.
Final Thoughts
There’s something truly comforting about an Easy Sweet Potato Pie with Heavy Cream Recipe. It’s an unforgettable dessert that’s both cozy and elegant, perfect for holidays or everyday indulgence. Once you try this recipe, it’s sure to become a beloved staple in your kitchen, bringing warmth and sweetness to every bite. So grab your sweet potatoes and dive in—your new favorite pie awaits!
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Easy Sweet Potato Pie with Heavy Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Easy Sweet Potato Pie with Heavy Cream is a classic Southern American dessert that combines creamy mashed sweet potatoes with warm spices and a rich, smooth filling baked to perfection in a flaky pie crust. Perfect for holiday gatherings or year-round indulgence, this pie delivers a comforting balance of sweetness and spice with a luscious texture, enhanced by the addition of heavy cream.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup milk (whole or 2%)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure a consistent baking temperature.
- Prepare sweet potatoes: If using fresh sweet potatoes, peel, cube, and boil them until tender. Then mash thoroughly until smooth and allow to cool slightly to avoid cooking the eggs in the next step.
- Mix dry ingredients: In a large bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, salt, cinnamon, nutmeg, and ginger. Stir well to evenly distribute the spices and sugars.
- Add wet ingredients: Beat in the eggs, vanilla extract, heavy cream, and milk. Whisk until the mixture is smooth, creamy, and thoroughly incorporated for a silky filling.
- Fill pie crust: Pour the filling into the prepared pie crust and smooth the top with a spatula for an even bake.
- Bake: Place the pie on the middle rack of the oven and bake for 50 to 60 minutes. The pie is done when the center is set, and a knife inserted near the center comes out clean.
- Cool: Allow the pie to cool completely at room temperature to set properly, then refrigerate for at least 2 hours before slicing to achieve the best texture.
- Serve: Serve chilled or at room temperature. Optionally, top with whipped cream for extra indulgence.
Notes
- For an even creamier texture, strain the filling through a fine mesh sieve before baking.
- This pie can be prepared a day in advance and stored covered in the refrigerator.
- For convenience, use unsweetened canned sweet potatoes as a substitute for fresh.
