- Keke and Carla Hall make candied sweet potatoes
- The Best Sweet Potato Pie Around
- Sweet Potato Pie Vs Pumpkin Pie
- Ingredients in Sweet Potato Pie
- How to Make Sweet Potato Pie
- Sweet Potato Pie Video Tutorial
- How to Freeze Sweet Potato Pie
- More Non-Pumpkin Thanksgiving Desserts
Keke and Carla Hall make candied sweet potatoes
The one and only Carla hall is here. What are we making? Candied yams, candied sweet potatoes. Whatever you want to call them. I bake my sweet potatoes in the oven with the jackets on and then you peel them. I’ll have you cut those into quarters. Does jacket mean the skin? A little sport coat. I start chopping these up. Little wider. Then you shingle them in here. Then I’m going to make the sauce. You can do this ahead. You can make your sweet potatoes ahead and make your sauce ahead. I have water, lemon juice — Thank you for that ooh. That’s just for the water, Carla. Wait until you put everything else in. I know. You like the brown sugar? White sugar, you dissolve this and add all of your flavors. So I have in here ginger — And thank you. They’re so good. Nutmeg, black pepper — I know. Hey for the black pepper. Cinnamon stick. And then some salt. You’re going to dissolve all this, all this dissolves in the sugar. Once this all dissolves, you stir in the butter. Oh, the butter. You smell that now. You smell the acid and all those flavors. It smells so good. You stir this in. That’s it. That is it. Then you make this — you can make this right now for Thanksgiving. Just shake it up. It’s living in your fridge. You have your potatoes. That’s the last step. You pour this over. You put it in the oven and boom that’s what you have. Like at 375. You have that and take the juice. See you guys are tearing it up over there. How is it? This is our second helping. I want some. Try some. Tell me what you think. Let me get into it. Give me a little drizzle. Okay. Oh, yes. All right now. Right? It’s got a little tang. It’s sweet and tangy. It almost tastes it should be the desert. I don’t like super sweet. It’s so good. You know what balances this out? Wine? Cranberry sauce. No! Huh-uh. Boo! If you’re looking for a way to make more holiday dishes, our sponsor ninja has the perfect product, the ninja foodie digital air fry oven. It has a 60 second pre-heat. You can make roasted green beans and peach and blue berry cobbler. What I love is the flip away functionality. Can you show them, keke? It takes up less counter space. I really, really want one. I don’t know. I think our audience wants one too.
Gooey butter cakes are to the Deen family what shrimp is to Bubba Gump. All you need is a boxed cake mix (any flavor) and fruit or other toppings for the gooeyness—from there, just go to town.
Over the weekend I got to meet Paula Deen’s son Jamie, and when I mentioned the gooey butter cakes, he broke into some kind of sermon. (I swear there were more listed.) The Deen family rotates the gooey butter cakes—sometimes they even throw an “ooey” before the “gooey”—at their restaurant, Lady & Sons, in Savannah, Georgia. It’s kind of like soup du jour, except gooey du jour.
This is the only Paula Deen recipe I’ve ever made and every year I do, I think, really? Two sticks of butter? And a whole box of powdered sugar? And four eggs? And a brick of cream cheese? Yes, just go for it all. They’re pretty decadent but only relatively speaking for Paula (there’s no mayo or deep-frying involved). One little square is powerful—definitely more intense than pumpkin pie. And when you get tired of the pumpkin, just sub in another form of gooey.
As always with our Cook the Book feature, we have a copy of The Lady & Sons Savannah Country Cookbook to give away this week. Enter to win here “
Pumpkin Gooey Butter Cakes
Adapted from The Lady & Sons Savannah Country Cookbook.
This homemade sweet potato pie is sweetened solely with dark brown sugar and flavored with warm fall spices, so you already know it’s good! It sits atop a buttery homemade pie crust and is a true Southern favorite. This definitely deserves a place on your Thanksgiving menu!
I’m thrilled to introduce pie week and I have so many new pie recipes to share! Let’s dive right in, beginning with my best sweet potato pie– a recipe I’ve never shared on Sally’s Baking Addiction, until now.
The Best Sweet Potato Pie Around
This is the most flavorful, tender, and delicious sweet potato pie I’ve ever had. I hate to say it’s “mashed potato pie”… but it kind of is! Obviously there’s no place for gravy, but you get the point. 🙂
Here’s Why I Love It (and why you will too)
- Similar to my pumpkin pie recipe (and we all know how good that is!) but a lot more texture
- Creamy, rich, and dense sweet potato filling
- Solely sweetened with dark brown sugar
- Packed with flavor thanks to butter, vanilla extract, and our favorite fall spices
- Baked in my flaky pie crust
- Perfect make ahead dessert, freeing precious oven and counter space
Classic sweet potato pie is often overlooked because of its equally orange counterpart: pumpkin pie. While pumpkin pie will forever hold a place in our hearts, I believe there’s also room on the table for sweet potato pie. Especially this sweet potato pie.
Sweet Potato Pie Vs Pumpkin Pie
If you’ve ever made my pumpkin pie, you’ll notice we use many of the same ingredients in this pie, but varying quantities of each. Why? To obtain a slightly different texture.
- Pumpkin pie = pudding/custard-y.
- Sweet potato pie = denser.
Ingredients in Sweet Potato Pie
Let’s review the power players in homemade sweet potato pie.
- Sweet Potatoes: Can’t have sweet potato pie without sweet potatoes! Use about 1 pound.
- Heavy Cream + Butter: Both butter and cream add flavor and guarantee a smooth and creamy texture. Make sure your butter is proper room temperature.
- Brown Sugar: Brown sugar sets this pie apart from other sweet potato pies and pairs perfectly with the natural sweetness of sweet potatoes.
- Flour: A touch of flour thickens the filling.
- Eggs: Eggs provide the pie’s structure.
- Fall Spices: The cozy combination of cinnamon, nutmeg, cloves, and ginger creates an elevated flavor profile. What a line-up of ingredients!
- Vanilla Extract: Vanilla is a must in sweet potato pie! Try using homemade vanilla extract.
How to Make Sweet Potato Pie
Easy, I swear. There’s no need to pre-bake this crust. I found it unnecessary and, quite frankly, a waste of time! Most of your effort is spent preparing the filling, especially if your pie crust is prepared ahead of time.
- Make pie dough. I recommend preparing your pie crust ahead of time. When wrapped tightly, you can refrigerate it for up to five days and freeze it for up to three months. Having pie crust ready to go is a huge time saver around the holidays! (And any time, who am I kidding?)
- Boil potatoes. Boil the sweet potatoes until the skins are loose and the potatoes are super soft, about 45-50 minutes.
- Roll out pie dough. Roll out the pie dough, then carefully tuck into your pie dish. Trim the excess dough, then flute the edges.
- Prepare potatoes. Peel off the skin– which slides right off because the potatoes have boiled, then cut into large chunks and place into mixing bowl. I recommend mashing your sweet potatoes BEFORE beating in the other ingredients so you can begin with a totally smooth and creamy base. No lumps, no stringiness!
- Make filling. Add remaining filling ingredients to the sweet potatoes. Beat until smooth, spread into prepared pie crust, and brush the edges of the crust with egg wash.
- Bake. This pie will take about 1 hour in the oven, until the center is *mostly* cooked through– it will jiggle a little in the center. Cool for at least one hour before serving– this makes it easy to cut through and gives the flavors more time to mingle.
- Serve. Top with homemade whipped cream, pie crust acorns (see recipe note), or even salted caramel.
Sweet Potato Pie Video Tutorial
How to Freeze Sweet Potato Pie
Sweet potato pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing.
This brown sugar sweet potato pie is buttery and mega flavorful, holding it’s own on the dessert table!
More Non-Pumpkin Thanksgiving Desserts
- Brown Butter Pecan Pie Bars
- Maple Brown Sugar Cookies
- Salted Caramel Apple Pie Bars
- Cranberry Orange Bundt Cake
- Brown Butter Apple Blondies
- Dark Chocolate Pecan Pie
- Cinnamon Apple Pear Crisp
- Cranberry Almond Apple Pie
The most flavorful brown sugar and cinnamon spiced sweet potato pie!
- homemade pie crust (full recipe makes 2 crusts– see note)
- 1 lb sweet potatoes (about 2 medium)
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar (I prefer dark)
- 1/2 (120ml) cup heavy cream
- 2 large eggs
- 2 Tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- pinch of salt
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: whipped cream
- The crust: Prepare my pie crust recipe through step 5.
- Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
- On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges. Set aside.
- Preheat oven to 350°F (177°C).
- Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Allow to cool until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the potatoes on medium-high speed until smooth. Add the remaining ingredients (down to the egg wash, don’t add that!) and beat on high speed until smooth and combined. Spread filling into prepared pie crust. Brush the edges of the crust with egg wash.
- Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. After 30 minutes and if desired, place a pie crust shield on top of the pie to prevent the edges from over-browning.
- Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving. The pie will slightly deflate as it cools; this is normal. Decorate with whipped cream or pie crust acorns (see note). Cover leftovers tightly and store in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance; the flavors are even better on day 2– cover tightly and store in the fridge. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools: KitchenAid Hand Mixer, Pastry Blender, Rolling Pin, Pastry Brush, Pie Crust Shield, Eat Dessert First Fork
- Pie Crust Acorns: Since the pie crust recipe makes 2 crusts, you can use 1 for the pie and 1 for the decorative pie crust acorns. On a floured work surface, roll out one of the discs of chilled dough. Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using an acorn cookie cutter, cut into shapes. Brush each lightly with the egg wash. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
Keywords: sweet potato pie
- Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.
- In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
- Preheat oven to 425 degrees. Lightly grease a 9”-x-1.5” pie dish with cooking spray.
- On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and make a scallop print around the edge with the tip of your spoon. Chill in the fridge for 30 minutes or freezer for 10 minutes.
- Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 10 minutes, then remove parchment and weights. Reduce heat to 325 degrees F.
- Meanwhile, in a large bowl, whisk together sweet potato puree, condensed milk, eggs, vanilla, spices, and salt until smooth.
- Pour sweet potato mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 60-65 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack.
- Top with mini marshmallows. Broil or torch until golden.