In some areas of the country, especially the South, sweet potatoes make regular appearances at the end of the meal, but to many of us it’s a surprise to encounter them in dessert form. But they are called sweet potatoes for a reason, yet they offer a nice nutritional boost in this comforting, pretty, and very simple pie, made even easier by using refrigerated crusts—one of the best inventions ever, in my book (or blog).
And here’s something else (though I can’t officially recommend doing this if you’re not sure that your pie crust is sturdy, or you’re not a bit of a risk-taker): I actually baked the pie in a pre-made crust, and then using scissors cut the tin pie pan off the pie and transferred it into a pie pan.
I really didn’t even do this to pretend I had made my own crust – if you look at the edges it’s pretty clear that this is a purchased pie crust. But I do kind of hate serving pies in tin foil pans, much less photographing them in the crappy foil. So, once we had it shot from the birds-eye view, I threw a bit of caution to the wind and moved it. Thankfully it worked. But caveat emptor for sure.
And yet, while I tout the marvels of refrigerated pie crust, I also want to mention that homemade whipped cream is very simple to make and few things delight more than a hefty billow of sweet whipped cream on a pie. You can make it with an electric mixer, and if you are in the mood it’s very satisfying to make it with a whisk, and watch a bowl of liquid turn into puffy clouds. Don’t over beat; if you see the cream hold a peak, you are done, and if you see it start to separate STOP right away — you are definitely done.
Other Fall Desserts to Try:
- One-Pot Mexican Hot Chocolate Brownies
- Mini Banana Bread Loaves
- Pumpkin Cream Cheese Brownies
- The Best Moist Pumpkin Bread
- Chocolate Banana Cake
Sweet Potato Pie with Whipped Cream
- 3 medium sweet potatoes about 1 1/2 pounds
- 1 refrigerated pie crust for a 9-inch pie
- 3 large eggs
- Grated zest of 1 orange
- ⅔ cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup heavy cream
- Whipped Cream to serve
- Preheat the oven to 350°F. Prick the sweet potatoes in several places with a fork, and bake the sweet potatoes right on the rack for 1 1/2 hours, until very soft. Leave the oven on. Remove and cool the potatoes until they are just slightly warm, then peel the skins off, and puree in a food processor or blender, or pass them through a ricer, and place in a large bowl. You should have about 1 ¼ to 1 ½ cups puree.
- Unroll the prepared pie crust and fit it into a 9-inch pie plate. Attractively crimp the edges of the crust. (Or if you’ve purchased a pre-made pie crust already in the pan, skip this step).
- For the filling, in a large bowl, whisk together the eggs and orange zest. Whisk in the pureed sweet potatoes, and then add the sugar, cinnamon, ginger and salt and whisk into the sweet potato mixture until blended. Slowly whisk in the cream until well combined. Pour the filling into the prepared pie crust.
- Bake the pie for about 1 hour, until the filling is set. You can test this by inserting a sharp knife near the center; when it come out clean, the pie is done. Cool the pie completely on a wire rack. The pie will be a bit puffed up when it comes out of the oven, then sink slightly as it cools. You can serve immediately, or cover and refrigerate for up to 2 days.
- Serve sliced, with whipped cream, if desired.
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