A sweet potato pie makes a welcome alternative to pumpkin, and this recipe delivers with a flavourful and creamy interior. Whip it up, smooth it in a prepared pie shell, crumble some streusel overtop, pop it in the oven, and you’ve got a new holiday classic. Slow-roasting the sweet potatoes makes for a beautifully rich filling with deep flavour. For fun, you can play around with creating a marshmallow topping on this lovely, creamy pie for a cheeky cottage twist. Makes one 9“ pie.
Sweet Potato Pie
- ⅓ cup all purpose flour
- 3 tbsp cold unsalted butter grated
- 3 tbsp brown sugar
- 3 tbsp chopped pecans
- ¼ cup butter softened
- ⅓ cup brown sugar lightly packed
- 1 small orange zested (about 1 tbsp)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp kosher salt
- 1 ½ cups puréed sweet potato
- 2 large eggs
- ¾ cup sweetened condensed milk half 300 ml can
- 1 tsp pure vanilla extract
- 1 frozen 9" deep-dish pie shell thawed 10-15 minutes (or your own pastry recipe)
- Preheat oven to 400°F with rack in the centre of oven.
- In a small bowl, combine flour, butter, brown sugar, and pecans with your fingers until mixed and crumbled. Refrigerate until ready to use.
- In a bowl, using an electric hand mixer on low speed, or by hand, cream butter, sugar, zest, spices, and salt, 2 minutes. Beat in sweet potatoes and add eggs, one at a time, until combined. Add condensed milk and vanilla, and beat until completely incorporated and smooth.
- Place pie shell on a cookie sheet. Scrape filling into the shell, sprinkle evenly with chilled streusel topping, and bake for 15 minutes. Reduce heat to 350°F, and bake for an additional 25-30 minutes, or until just set. Cool pie completely on a rack.
Try our whole menu for an easier, better, and more fun Thanksgiving dinner, starting with our Grilled Spatchcocked Turkey and Herbed Dressing. These recipes were originally published in the October 2020 issue of Cottage Life.