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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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