Ingredients
Equipment
Method
- Prepare your pie dough ahead of time. It needs to chill in the refrigerator for at least 2 hours before rolling.
- Place sweet potatoes in a large saucepan, cover with water, and boil for 45-50 minutes, or until very soft. Start rolling out the pie dough while the potatoes cook.
- On a floured surface, roll out one disc of chilled dough to a 12-inch circle. Carefully place it into a 9-inch pie dish. Fold excess dough back over the edge and mold it into a thick rim. Crimp or flute the edges and brush with egg wash. Chill the crust for at least 15 minutes.
- Preheat your oven to 350°F (177°C).
- Drain the sweet potatoes and rinse with cold water. The skin should peel off easily. Let them cool slightly, then slice into chunks and place in a mixing bowl.
- Beat or blend the sweet potato chunks until smooth. Add the remaining filling ingredients (brown sugar, heavy cream, eggs, flour, vanilla, cinnamon, nutmeg, cloves, ginger, and salt) and beat or blend on high speed until smooth and combined. Spread the filling into the prepared pie crust.
- Bake for 55-60 minutes, or until the center is slightly jiggly and a toothpick comes out mostly clean. If the crust edges brown too quickly, cover them with a pie crust shield or aluminum foil.
- Remove the pie from the oven and place it on a wire rack to cool completely, at least 2 hours. The filling will set as it cools. Serve with whipped cream if desired.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
Making the pie dough the night before allows it to chill properly, which helps prevent shrinkage during baking. Ensure the sweet potatoes are very soft before mashing for the smoothest filling. The pie filling will sink and set as it cools, creating a beautiful texture.