Sweet Potato Pie

David Grenier

Makes one 9" pie 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.

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Cook Time 45

Course Dessert

Cuisine Canadian, classic, Holiday, Thanksgiving

Servings 9-inch pie

Ingredients

Streusel Topping

⅓ cup all purpose flour
3 tbsp cold unsalted butter grated
3 tbsp brown sugar
3 tbsp chopped pecans

Pie Filling

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)

Instructions

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.

Notes

For fun, you can play around with creating a marshmallow topping on this lovely, creamy pie for a cheeky cottage twist.

Keyword dessert, holiday, pie, sweet potato, Thanksgiving