Mmmm pie. Who doesn’t love it? Crispy, flaky, buttery crust, filled with some sort of sweet deliciousness, all topped with whipped cream? I adore pie (and unlike most people, have always thought the crust was the best part).
Each year, I make several (hundred) pies at Thanksgiving, but usually I stick to Pumpkin, Pecan, and Apple-Cranberry. You know, the classics. I started thinking about other flavors of pie that are a part of many family’s traditions. Mincemeat, Sweet Potato, Caramel Pear… I realized that I have made many of those in the past, but haven’t ever tried Sweet Potato pie. I do love me some sweet starchy tubers, and I usually slather my sweet potatoes with butter, cinnamon and brown sugar, so naturally, the only thing that could make this better is to stick it all in a crust!
When making sweet potatoes to snack on at home, I typically bake 4-5 pounds at a time, and then we’ll keep the leftovers in the fridge and use it to make egg hash in the mornings, or jerk chicken-stuffed sweet potatoes for dinner.
This super easy pie was made with purple sweet potatoes, which are so vibrant and gorgeous, I just couldn’t resist using them. Because purple! You could use traditional sweet potatoes as well, just know that the purple ones are a little bit drier than yellow-fleshed sweets, so your resulting pie will have a different texture.
Roast your sweets until tender throughout when you stick a fork in it (it’s done!). Let cool and peel the skin off. Then par bake your pie crust and toss everything else together. If you’re using a shallow 9″ pie tin, you will have extra filling (I put mine in a few oven-proof mugs and baked crustless pie filling).
My secret ingredient is garam masala. Why? Because I had it on hand, and with the kitchen remodel, it’s one of the spices I could find. Plus it’s such a lovely, unique flavor and slightly different from what anyone might expect, and I do love bringing something unexpected in to familiar recipes.
Let me know what you think!
- 1 baked 9" pie shell (Mine was gluten-free)
- 1 medium purple sweet potato (about 1.5 pounds), baked, cooled and peeled
- 3 eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons molasses
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons garam masala
- 1 cup heavy cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon garam masala
- Preheat the oven to 350 degrees Fahrenheit.
- Mash or blend the cooked and peeled purple sweet potatoes until fairly smooth. I like to use my stand mixer with paddle attachment.
- Add the eggs, 1 at a time, and mix well.
- Add the brown sugar, sugar and molasses and mix in, then add all the spices, the vanilla and the heavy cream and slowly mix to incorporate.
- Pour the filling into your baked pie crust and smooth the top with your spatula a bit. Pour any remaining filling into oven-proof ramekins or mugs.
- Bake until the pie is set around the edges, and only slightly jiggly in the center, about 45 minutes.
- Remove from oven and let cool to room temperature, about an hour and a half. Refrigerate until serving, at least 3 additional hours.
- Combine the heavy whipping cream, powdered sugar and garam masala in the bowl of a stand mixer fitted with a whip attachment. Whip until medium peaks form, then pipe or dollop on pie. Refrigerate pie until serving (or make the whipped cream right before serving).