Sweet Potato Pie is a beloved dessert that embodies the essence of warmth and comfort. This pie features a luscious filling made from roasted sweet potatoes, complemented by a buttery and flaky crust. The delightful blend of sweet potatoes and aromatic spices, such as cinnamon, ginger, cloves, and allspice, creates a symphony of flavors that captivate the senses. Topped with a dollop of sweetened whipped cream, Sweet Potato Pie is a timeless treat enjoyed by many during the fall and holiday seasons.

The history of Sweet Potato Pie can be traced back to the American South, where sweet potatoes have been a dietary staple for centuries. Native to Central and South America, sweet potatoes were introduced to North America by early European explorers. Over time, they became an essential crop in Southern cuisine, with various dishes incorporating the nutritious and versatile sweet potato.

The roots of Sweet Potato Pie can be found in African and European culinary traditions. The combination of sweet potatoes with spices and other ingredients is thought to have evolved from various sweet and savory pie recipes dating back to medieval times. Once sweet potatoes became widely available in the Southern United States, they were incorporated into the classic pie format, resulting in the creation of Sweet Potato Pie.

During the time of slavery, African Americans adapted traditional recipes and utilized sweet potatoes, which were readily available to them, to create their version of the pie. Over generations, Sweet Potato Pie became a symbol of African American culinary heritage and a cherished dessert in Southern households.

As the recipe spread, Sweet Potato Pie became a popular dish during family gatherings, church suppers, and celebrations. Today, it is a staple on holiday tables, especially during Thanksgiving, when it serves as an alternative to the more well-known Pumpkin Pie.

Throughout the years, Sweet Potato Pie has continued to hold a special place in the hearts of many, representing a flavorful and cultural connection to the South and celebrating the abundance of sweet potatoes.

INGREDIENTS

SWEET POTATO PIE FILLING:

• Large sweet potatoes
• 1/3 cup each granulated and brown sugar
• 2 large eggs
• 1 tsp each cinnamon and ginger
• 1/2 tsp each cloves and allspice
• Pinch of salt
• 1/2 cup heavy cream
• Whipped cream (for serving)
• 1 cup heavy cream
• 2 tbsp maple sugar

FOR PIE CRUST:

• 12 ounces cold, unsalted butter
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 cup ice water
• 1 tablespoon lemon juice or red wine vinegar

INSTRUCTIONS

SWEET POTATO PIE FILLING:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with foil. Spray the sheet with nonstick cooking spray or lightly oil it.
2. Cut the sweet potatoes in half and place them cut-side down on the baking sheet.
3. Roast the sweet potatoes in the oven until they are soft, usually taking around 45 minutes to an hour.
4. Once cool enough to handle, scoop the flesh from the skins and place it in a bowl.
5. Mash the sweet potato flesh by hand or puree it in a food processor for a smoother result. Set it aside.

PIE CRUST:

1. Cut the butter into small cubes and place them in the freezer.
2. Combine the flour, sugar, and salt in the bowl of a food processor and pulse a few times to mix. Add the chilled butter to the dry ingredients and process until the mixture resembles coarse meal.
3. Combine the lemon juice or vinegar and ice water, and add six tablespoons of the mixture to the ingredients in the food processor.
4. Pulse several times until combined. Check the dough’s consistency by pinching a bit, and if it holds together, you don’t need to add more liquid. If it is still dry, add more liquid, one-half tablespoon at a time.
5. Remove the dough to a bowl or a well-floured board. Knead the dough until it forms a ball. Divide the dough into two and wrap each half well in plastic wrap. Place half the dough in the refrigerator to relax for at least a half-hour. Reserve the other half for another use.
6. Prior to rolling out the dough, strike it with your rolling pin to flatten it, which will soften it further.
7. Turn the oven up to 375°F (190°C) and grease the bottom and sides of an 8-inch pie plate.
8. Dust a pastry board or mat and your rolling pin with flour. Roll the dough out, rotating it and turning it frequently and adding more flour as necessary to keep it from sticking until it is the size of your pie plate and between 1/2 to 1 inch thick.
9. Carefully center the pie dough in the plate and press it into the bottom and sides. Trim or fold over any excess dough around the edges and make a pretty crimped crust by pinching with your fingers.
10. Place the crust in the refrigerator until ready to use.

PIE ASSEMBLY AND BAKING:

1. In a standing mixer, combine two cups of mashed sweet potato puree, granulated and brown sugar, eggs, and spices. Whisk until combined.
2. Add heavy cream and whisk again.
3. Pour the filling into the chilled pie crust.
4. Bake the pie for 45 minutes until the filling is set.
5. Cool the pie on a wire rack. Allow it to cool completely before cutting.
6. To make whipped cream, add heavy cream to the bowl of a standing mixer and beat at high speed. Gradually add maple sugar and beat until the cream forms stiff peaks.
7. Serve each slice of Sweet Potato Pie with a dollop of whipped cream.

Enjoy the rich flavors and wonderful textures of Sweet Potato Pie, a timeless dessert that embodies the essence of tradition and culinary artistry.