Roasting the sweet potatoes adds depth of flavor for a standout finale to your holiday dinner.
Sweet potato pie is pumpkin pies first cousin.
Sweet Potato Pie vs. Pumpkin Pie
Sweet potatoes are sweeter than pumpkins.
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This means pumpkin pies need to havemoresugar to compensate.
Pumpkin isnt as bold in flavor as sweet potatoes.
Therefore, it depends upon a good amount of added spices.
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But I see no reason not to spice up sweet potato pie in the same way.
Most Southern cooks will tell you that nutmeg is traditionally the favorite spice.
and refrigerate it, wrapped in plastic wrap.
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The pie is exceptional when eaten on the day it is baked.
Bottom line: worth the extra effort.
To read more about blind baking pie crusts clickhere.
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Freezing and Storing Sweet Potato Pie
Yes, you’re free to freeze it!
Freezing works best with a baked pie.
Freeze for up to one month.
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Defrost in the refrigerator for several hours or overnight.
Leftover pie will keep for up to four days in the refrigerator.
Swaps and Substitutions
Need More Pie?
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Set the halved sweet potatoes on the baking sheet with cut sides down.
Prick each half in several places with the tip of a paring knife.
Line a frozen pie shell with non-stick foil and fill with dry beans or pie weights.
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The potatoes are finished baking when you insert the tip of a paring knife and they are soft.
Remove the pie shell from the oven to cool on a baking rack.
Lift the foil filled with beans out of the pie shell.
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Let the beans cool and save them for the next time you bake a pie.
The crust should look golden.
Discard the skins and transfer the potatoes to a large bowl.
Mash the potatoes using a fork or potato masher.
The potatoes should look like slightly mashed potatoes with a few small pea-sized lumps.
Briefly whisk the potatoes.
Add the eggs, one at a time, whisking until each is incorporated.
Whisk in the brown sugar, cinnamon, ginger, nutmeg, salt, and melted butter.
Finally, whisk in the half-and-half.
Set the pie pan on a baking sheet and pour in the filling.
Set the pie on a rack to cool.
Serve at room temperature with whipped cream, if you like.
