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
Scale
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.
