Sweet Potato Pie

Celebrate the delicious flavors of fall with this easy sweet potato pie recipe. Made using fresh sweet potatoes, cinnamon, ginger, and nutmeg, this tasty fall pie is great for birthdays, Thanksgiving, and everything in between! Garnish with mini marshmallows for a little added sweetness!

Prep1 hr
Total Time2 hr
Skill LevelBeginner

Amount8 servings

Ingredients & Tools
Instructions

Ingredients

1/2 package (14.1 ounces) refrigerated pie dough or 1/2 recipe Flaky Pie Crust
1-3/4 pounds sweet potatoes (about 3 large)
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup half and half
Mini marshmallows, for garnish (optional)

Tools
Recipe Right Pie Pan, 9 Inch

Instructions

Click to mark complete

Preheat oven to 375°F. Pierce sweet potatoes several times with a fork. Place on a baking sheet and roast 55-60 minutes, or until fork tender.
Remove from oven; let cool 20-30 minutes or until cool enough to handle. Remove and discard skins. Using a food processor, puree sweet potatoes until smooth. Measure out 2-1/2 cups sweet potato puree, reserving any remaining for another use.
Raise oven temperature to 425°F and place an empty baking sheet in the oven to preheat. Place pie crust in ungreased 9 in. pie pan and flute edge as desired.
In the bowl of the food processor, process 2-1/2 cups sweet potato puree, sugar, cinnamon, salt, ginger and nutmeg until combined. Add eggs and half and half; process until combined and smooth.
Pour filling into unbaked pie crust. Place pie on hot baking sheet in the oven and bake at 425°F for 10 minutes. Reduce oven temperature to 350°F and continue baking for 48-50 minutes or until only slightly jiggly in the center and knife inserted in center comes out mostly clean. Cool pie on a cooling grid; serve at room temperature or chilled. Garnish with mini marshmallows, if using.

Notes

Filling can also be mixed using an electric mixer. In a large mixing bowl, beat sweet potato puree, sugar, cinnamon, ginger, nutmeg and salt with an electric mixer on medium speed until combined. Add eggs and half and half; beat on low until combined.

Sweet potatoes can be baked 24 hours in advance and refrigerated until ready to use.