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Roasted Sweet Potato Pie

A comforting dessert made with roasted sweet potatoes, spices, and a flaky crust that brings warmth and nostalgia to any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Comfort Food, Dessert
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 9-inch pie crust, homemade or store-bought Marie Callender's is a reliable store-bought option.
Filling
  • 1.5 pounds sweet potatoes About 2 cups mashed after roasting; prefer organic for the best flavor.
  • 6 tablespoons unsalted butter, melted Make sure it’s room temperature for even mixing.
  • 1 cup granulated sugar Adjust to your taste.
  • ⅓ cup light brown sugar Packed.
  • 3 large eggs Room temperature; bring to room temp by soaking in warm water.
  • ½ cup evaporated milk Room temperature.
  • ½ cup heavy cream Room temperature.
  • 1 tablespoon vanilla extract Madagascar vanilla for a fuller flavor.
  • 1.5 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh orange juice Adds a nice citrus brightness.
  • to taste Whipped cream For serving.

Method
 

Preparation
  1. Preheat oven to 400°F (205°C). Pierce sweet potatoes several times with a fork and place on a baking sheet. Roast until fork-tender, about 50-60 minutes. Set aside to cool slightly.
  2. Roll out the pie dough and fit it into a 9-inch pie dish. Dock the bottom with a fork to prevent bubbling. Chill the crust in the refrigerator for 20-30 minutes while the sweet potatoes cool.
Baking the Crust
  1. Increase oven temperature to 425°F (220°C). Line the chilled crust with foil or parchment paper and fill it with pie weights. Bake for 15 minutes. After that, remove the foil and weights. Bake for another 5 minutes until the crust is golden brown. Set aside to cool.
Making the Filling
  1. Lower the oven temperature to 325°F (163°C). Once the sweet potatoes are cool enough to handle, peel off the skins. Blend sweet potatoes and melted butter until smooth.
  2. Stir in granulated sugar and light brown sugar. Add eggs one at a time, whisking gently after each addition to maintain the airiness of the mixture.
  3. Stir in the evaporated milk, heavy cream, vanilla, spices, and orange juice. For a super smooth texture, pour the mixture through a fine mesh sieve into another bowl.
  4. Pour the filling into the cooled pie crust. Bake for 65-80 minutes, checking for the edges to be set and the center to have a slight jiggle.
Cooling and Serving
  1. Let cool on a wire rack for 2-3 hours. Refrigerate for at least 2 hours before slicing to set the filling.
  2. Serve topped with whipped cream, if desired, and enjoy the comforting flavors!

Notes

Use fresh, organic sweet potatoes for the best flavor. Storage: Leftover pie can be stored tightly covered in the refrigerator for up to 3 days or frozen for up to one month. Prepare the sweet potato filling a day in advance for convenience.