Classic Sweet Potato Pie

For Thanksgiving in the United States, a day of celebration, family and food! One of the popular american desserts is the sweeeeet sweet potato pie, so to celebrate in our own way, here’s the classic recipe 🙂 This pie is super simple to make, however it does take a little time because before you start with the pie you’ll need to bake/cook the sweet potatoes, I also used puff pastry instead of a more traditional pie crust.

Servings: 12
Time: 1hr 10mins
Difficulty: Normal
Rating: ★★★★★
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Check our latest recipe, the classic american thanksgiving sweet potato pie, made from cooked sweet potatoes, blended with warm spices like cinnamon and nutmeg, all nestled in a flaky pie crust.

Ingredients

Puff Pastry – 1 Roll (+/- 200gr)
Sweet Potato – 480gr
Eggs – 2
Butter – 120gr
Brown Sugar – 30gr (Or Yellow)
Sugar – 170gr
Milk – 128ml
Nutmeg – 1/2 teaspoon
Cinnamon – 1/2 teaspoon
Vanilla – 1 teaspoon (of extract)

Directions

Start by cooking the sweet potatoes with their skins on in a pot of boiling water for about 45 minutes until they’re tender (if the sweet potatoes are small, take them out after about 40 minutes), then rinse them under cold water and peel them. Note that if you want the pie to be orange, after removing the skins you need to remove the dark flesh of the sweet potato, but this is completely optional, I didn’t remove it, it doesn’t make any difference to me if the pie is a little darker and a bit more grainy, if you want a smooth orange filling, then remove it completely.

Separate the egg yolks from the egg whites and whisk the egg whites until stiff.
Preheat the oven to 180ºC and take the puff pastry out of the fridge, let it rest for a few minutes and then roll it out on top of a pie dish.
Put the sweet potato in another bowl and add the softened butter and whisk well until smooth.

Then add the brown sugar, sugar, milk, egg yolks, nutmeg, cinnamon and vanilla to the mixture and whisk again until everything is well blended and smooth.
Now use a wooden spoon or spatula to fold in, the whisked egg whites and mix with the rest of the batter until everything is well combined.

Finally, pour the mixture over the pastry and bake it in the oven. It should take 40 to 45 minutes to be ready. When the pastry is close to being ready, it will puff up like a soufflé.
Let it cool before taking it out of the tin, the filling will fall back as it cools and it’s ready to enjoy! 😉 Happy Thanksgiving! ;D

Notes: This tart is often served with whipped cream or vanilla ice cream to give it a special touch. You can also add more cinnamon, nutmeg or pumpkin spice to create a more adult version. You can also bake the sweet potatoes instead of boiling water.

If you want to make a classic american pie crust, here is the tradicional recipe, this is perfect for sweet potato pies, pumpkin pies, apple pies… Ingredients: 315g all-purpose flour, 226g unsalted butter, cold and cut into small cubes, 5g salt, 12g sugar, 60-120ml ice-cold water. Preparation: Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized butter bits throughout. Add Water Gradually: Add the ice water, a tablespoon at a time, and gently mix with a fork until the dough starts to come together. Stop adding water once the dough holds together when pinched. Form and Chill: Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Finally Roll and Use: Roll out each dough disk on a floured surface to fit your pie dish. 🙂

This recipe for Classic Sweet Potato Pie was originally created on BakeAfter.com. Esta receita de Tarte de Batata Doce foi publicada em português no Iguaria.com.