Whip Up Barefoot Contessa Sweet Potato Pie Recipe

Sweet potato pie captures the essence of soulful Southern baking, transforming humble ingredients into a luscious dessert.

Velvety smooth fillings embrace warm, aromatic spices that whisper comfort and tradition.

Golden-brown crusts crackle with each delicate slice, revealing a landscape of rich, creamy textures.

Generations of home cooks have perfected this recipe, passing down culinary secrets from kitchen to kitchen.

Seasonal sweet potatoes merge with cinnamon and nutmeg, creating a symphony of flavors that dance across your palate.

Rustic yet elegant, this pie represents more than just a dessert, it’s a celebration of family, heritage, and pure deliciousness.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Calories: 395 kcal

Servings: 8

Ingredient Essentials for Barefoot Contessa Sweet Potato Pie

• Sweet Potatoes: Choose deep orange varieties for rich, vibrant color and maximum sweetness.
• Roasted Sweet Potatoes: Select firm, unblemished potatoes without soft spots or sprouts.

• All-Purpose Flour: Opt for unbleached flour with consistent texture.
• Chilled Butter: Select high-fat European-style butter for flakier crust.
• Ice Water: Use filtered water for cleaner taste.

• Eggs: Select fresh, large eggs at room temperature for smooth blending.
• Heavy Cream: Choose full-fat cream for luxurious, silky texture.
• Granulated Sugar: Use pure cane sugar for clean sweetness.
• Vanilla Extract: Select pure vanilla extract over artificial versions.
• Ground Cinnamon, Ground Nutmeg: Source fresh, aromatic spices from reputable spice merchants.
• Salt: Use fine sea salt for balanced flavor distribution.

Barefoot Contessa Sweet Potato Pie Prep Tools

• Oven: For roasting sweet potatoes and baking the pie.
• Baking sheet: To roast sweet potatoes with aluminum foil lining.
• Fork: For puncturing holes in sweet potatoes.
• Work surface: Clean area for rolling out pie dough.
• Rolling pin: To roll pie dough into a circular shape.
• 9-inch pie pan: For shaping and holding the pie crust.
• Aluminum foil: To cover pie crust during blind-baking.
• Pie weights or dried beans: To weigh down the crust during blind-baking.
• Food processor: For blending sweet potatoes and mixing filling ingredients.
• Measuring cups and spoons: To measure ingredients accurately.
• Knife: For peeling sweet potatoes and trimming excess dough.
• Cooling rack: To cool sweet potatoes and pie after baking.

Baking Instructions for Barefoot Contessa Sweet Potato Pie

• Prepare Sweet Potato Base

Crank up your oven to a toasty 425°F and line a baking sheet with foil. Grab your sweet potatoes and give them a quick fork massage, creating tiny holes all over. Roast these spuds for about 45 minutes until they’re super soft and tender. Let them cool down completely before diving in.

• Craft the Pie Crust

Dust your work surface with flour and roll out that chilled pie dough into a beautiful circle. Gently drape the dough into a 9-inch pie pan, trimming the edges and creating a playful crimp around the rim. Pop the crust into the fridge for a quick 30-minute chill to keep it firm and fabulous.

• Bake and Prep the Crust

Lower the oven temperature to 375°F. Cover the chilled crust with foil and fill with pie weights or dried beans to keep its shape. Bake for about 20 minutes, then remove the weights and let it finish baking for an extra 5 minutes. Cool the crust completely and drop the oven to 350°F.

• Whip Up the Filling

Peel those cooled sweet potatoes and remove any funky spots. Toss them into a food processor and blend until silky smooth. Add eggs, cream, sugar, butter, vanilla, cinnamon, nutmeg, and a pinch of salt. Blitz everything until the mixture is creamy and well combined.

• Bake and Serve

Pour the luscious sweet potato filling into the cooled crust. Slide it into the oven and bake for 40-50 minutes. The pie is ready when the filling is set but still has a gentle jiggle in the center. Let it cool completely before slicing and serving up this delectable dessert.

Flavor Enhancements for Barefoot Contessa Sweet Potato Pie

Experiment with different warm spice combinations like cardamom, ginger, or allspice to create unique flavor profiles that match your taste preferences.

Replace heavy cream with coconut milk or almond milk for a lighter, non-dairy version that still delivers incredible creamy texture and rich taste.

Sprinkle chopped pecans or create a streusel topping with brown sugar and crushed graham crackers to give the pie an extra textural dimension and delightful crunch.

Prepare the pie crust and filling one day in advance, then bake just before serving to save time and let flavors develop more deeply.

How to Present Barefoot Contessa Sweet Potato Pie

• Slice and Savor with Style: Serve each pie slice on elegant dessert plates for a sophisticated presentation that highlights the golden-brown crust and creamy filling.
• Pair with Creamy Companions: Top each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the sweet potato's rich, warm flavors.
• Create a Festive Spread: Accompany the pie with a sprinkle of toasted pecans or a light dusting of cinnamon to add texture and enhance the warm, autumnal notes of the dessert.
• Enjoy Temperature Perfection: Let the pie cool completely before serving to allow the filling to set, ensuring clean slices and maximum flavor development.

Planning Storage for Barefoot Contessa Sweet Potato Pie

• Preserve Sweet Potato Pie Perfection
• Store leftover pie covered in the refrigerator for up to 4 days. Wrap the pie tightly with plastic wrap or aluminum foil to maintain its fresh flavor and prevent drying out.
• Freeze for Future Enjoyment
• Carefully wrap the entire pie or individual slices in plastic wrap, then add a layer of aluminum foil. Frozen sweet potato pie keeps well for 2 to 3 months. Thaw overnight in the refrigerator before serving.
• Maximize Freshness Tips
• Keep the pie away from strong-smelling foods in the refrigerator. Place a piece of parchment paper between the pie and cover to prevent condensation from making the crust soggy.
• Serving Temperature Magic
• Enjoy the pie at room temperature for the best flavor and texture. Let refrigerated pie sit out for 30 minutes before serving to enhance its creamy consistency and rich taste.

Rustic Sweet Potato Pie Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Barefoot Contessa sweet potato pie blends creamy roasted sweet potatoes with warm spices in a flaky crust. Delightful dessert perfection delivers comfort and richness that delights family gatherings with Southern charm.

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Ingredients

Scale 1x2x3x

• 1.5 lb (680 g) sweet potatoes (about 3 medium)
• 3 large eggs
• 0.75 cups heavy cream
• 0.67 cups (135 g) dark brown sugar
• 4 tbsps (½ stick or 57 g) unsalted butter, softened
• 1 batch basic pie dough, chilled
• all-purpose flour, for rolling
• 1.5 tsps ground cinnamon
• 1 tsp ground nutmeg
• 0.5 tsps kosher salt
• 2 tsps pure vanilla extract

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Instructions

1. Sweet Potato Preparation: Preheat oven to 425°F. Pierce whole sweet potatoes with a fork and place on a foil-lined baking sheet. Roast for 45-50 minutes until tender, then cool completely at room temperature.
2. Crust Formation: Roll out chilled dough on a floured surface and transfer to a 9-inch pie pan. Trim edges and create a decorative crimp. Refrigerate for 30 minutes to firm up the crust.
3. Blind Baking: Reduce oven to 375°F. Cover crust with parchment paper and fill with ceramic weights or dried beans. Bake 18-20 minutes to set structure. Remove weights and paper, then bake additional 5 minutes until light golden. Lower oven to 350°F.
4. Filling Creation: Peel roasted sweet potatoes and process 2 cups of flesh until smooth. Blend in eggs, heavy cream, granulated sugar, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until silky and uniform.
5. Pie Completion: Pour filling into pre-baked crust. Bake at 350°F for 40-50 minutes until center has a subtle wobble but appears set. Cool completely before slicing to allow filling to stabilize.

Notes

• Potato Roasting Tip: Pierce sweet potatoes thoroughly to prevent potential steam buildup and ensure even cooking during roasting.
• Crust Chilling Strategy: Refrigerating the pie crust for 30 minutes helps prevent shrinkage and maintains a flaky texture during blind baking.
• Blind Baking Precision: Use ceramic weights or dried beans to prevent the crust from puffing up and maintain a crisp, structured base for the filling.
• Filling Smoothness Technique: Process sweet potato flesh completely in a food processor to achieve a silky, lump-free texture that ensures a creamy pie consistency.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts
• Method: Roasting, Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 395
• Sugar: 29 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 120 mg