She Strengthens

Savor the Flavor of Fall with This Sweet Potato Pie Recipe

As the leaves turn golden and the air grows crisp, our taste buds crave the warm, comforting flavors of fall. And what better way to satisfy those cravings than with a slice of sweet potato pie? This delightful dessert is a staple of the season, and for good reason – its velvety texture and subtle spices evoke the cozy feeling of a crackling fire on a chilly autumn evening.

The Perfect Pie Crust

Before we dive into the filling, let’s talk about the foundation of this masterpiece: the pie crust. You can use either Sister Pie’s signature All-Butter Pie Dough or our Easy Pie Dough recipe. Whichever you choose, be sure to chill it in the fridge for at least two hours or overnight before rolling it out and transferring it to your pie plate. Crimp those edges and pop it in the freezer for 15 minutes before blind baking. This crucial step will ensure a flaky, golden crust that’s the perfect vessel for our sweet potato filling.

Blind Baking 101

To blind bake the crust, preheat your oven to 450°F and line a baking sheet with parchment paper. Remove the pie crust from the freezer and place it on the prepared baking sheet. Tear off a square of aluminum foil slightly larger than the pie shell and gently fit it into the frozen crust. Fill the crust with 1 1/2 pounds of dried beans (we like to use pinto and black) and place the pie pan on the baking sheet. Bake for 25-27 minutes, or until the crimps are light golden brown. Remove the baking sheet from the oven, fold back the foil, and brush the crimps with a beaten egg. Return the baking sheet to the oven for an additional 5-7 minutes, or until the crust turns a deep golden brown. Let it cool completely before filling.

Sweet Potato Filling

Now it’s time to get creative! Roast 1 pound of sweet potatoes in the oven at 425°F for 40-60 minutes, or until they’re tender when pierced with a fork. Let them cool, then peel and puree the flesh in a food processor or blender until smooth. This step can be done up to two days in advance – just store the puree in an airtight container in the fridge.

In a mixing bowl, combine the sweet potato puree with 2 tablespoons of unsalted butter, 3/4 cup of packed light brown sugar, 1/4 teaspoon of ground cardamom, 1/2 teaspoon of kosher salt, 2 tablespoons of fine yellow cornmeal, 1/2 cup of full-fat canned coconut milk, 1/4 cup of heavy cream, and 6 large egg yolks. Whisk until well blended and smooth.

Assemble and Bake

Place the blind-baked shell on a parchment-lined baking sheet and brush the crimped edge with a beaten egg. Pour the sweet potato filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet to the oven and bake at 325°F for 40-50 minutes, or until the edges are puffed and the center jiggles only slightly when shaken. Remove from the oven and let cool for 15 minutes before decorating the perimeter with toasted coconut flakes. Allow the pie to fully cool for another 4-6 hours before slicing and serving.

Storage and Serving

Store leftover pie in the refrigerator for up to two days, wrapped tightly in plastic wrap. When you’re ready to serve, slice into 6-8 pieces and enjoy! This sweet potato pie is sure to become a fall favorite, perfect for Thanksgiving gatherings or cozy nights by the fire.