The Sweet Potato Pie features a buttery, flaky crust filled with an ultra-creamy, smooth sweet potato filling and topped with clouds of brown sugar whipped cream. It is bursting with flavor, not overly sweet, and doesn't crack as it cools!
As per instructions, prepare, chill, roll out, and shape into a 9-inch pie plate and place in the refrigerator until you make the filling. Do not bake.
Cook sweet potatoes
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Prick the sweet potatoes in a few places with a fork for the steam to escape.
Place on a foil lined baking sheet and bake for 40 to 55 minutes, depending on the size, until it feels soft to touch. Cool for at least one to two hours.
Slit open the cooled sweet potatoes, scoop out the flesh a wide bowl and mash using a potato masher until very smooth and lump free. Measure two cups for the recipe, packing firmly while measuring.
Make filling
Preheat oven to 350°F.
Add butter and both sugars into a large bowl, and cream using an electric beater until creamy, for about 30 seconds. Tip: Don't cream more than 30 seconds. It may introduce excess air and potentially result in cracks.
Add mashed sweet potato, eggs, milk, vanilla, cinnamon and salt. Beat until it is very smooth and creamy.
Transfer into the prepared pie crust, spread evenly and bake until the filling is set, 40 to 50 minutes and the pie crust is golden brown.
Let pie cool completely, decorate with whipped cream, if using.
Brown sugar whipped cream
Pour cold heavy whipping cream, brown sugar, cinnamon and salt into a large bowl. Beat using an electric beater, on high speed until medium to stiff peaks form, about 1 minute. Transfer to a piping bag and pipe swirls on the pie or simply spread with a spoon.
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Notes
Cook your sweet potatoes until thoroughly cooked until they are soft and easily mashable.Mash until very smooth and lump free. You can also use a food processor or blender to puree them to help break down any fibrous texture and result in a smoother consistency.