This Sweet Potato Pie with Cheesecake Filling is the creamiest you will ever taste. It’s a cross between an traditional sweet potato pie and a sweet potato cheesecake.
It’s guaranteed to be a hit at all your family get togethers this holiday season.
Oh hi! It’s Trang from Wild Wild Whisk and I’m happy to be here today to share one of my great loves with you, pies, specifically Sweet Potato Pie with Cream Cheese Filling!
The weather is finally cooling down where I am (SoCal!) and starting to feel like Autumn. This means it’s pie baking time. I love making pies this season, ones I can share with my family and friends and get into the holiday spirits.
Sweet potato is one of my favorite things to eat. I’ll eat it all year round, baked, roasted, mashed, and in pie! This sweet potato pie is absolutely dreamy and creamy. It melts in your mouth and will leave you craving another bite.
How to prepare sweet potato for this Sweet Potato Pie
Making pie is never a quick process but it’s one worth embarking on.
- Roasting Sweet Potatoes
I prefer to roast the sweet potato in the oven until it’s is soft enough to mash or puree. Roasting it will caramelize the natural sugar in the potato and adds a little something extra to the overall flavor.
Can You Roast Potatoes Ahead of Time
This can be prepared the day before so the roasted sweet potato have time to cool down.
Can You Cook Sweet Potatoes in the Microwave?
However, if you want to save time, you could microwave the sweet potato until cooked and softened. When microwaving, be sure to wrap it well in plastic wrap, this will steam the potato and minimize moisture lost which can render it dry.
This method doesn’t caramelize the potato, but once you blend it all into the filling, you won’t be able to tell the difference.
How to prepare the pie crust for this Sweet Potato Pie
For a custard type filling like this Sweet Potato Pie, the pie crust should be par-baked at high oven temperature until almost done to prevent it from getting soggy.
The custard filling will be baked at a lower oven temperature until just set, and maybe slightly jiggly still in the center.
When you take the pie out of the oven, allow it to cool down completely before slicing. The filling will continue to cook and set while it rest at room temperature. It’s even better if you could allow it to cool overnight and refrigerate it before serving. This will ensure each slice stay in perfect shape when you cut into the pie.
This Sweet Potato Pie was a hit with my husband’s coworkers. I hope you and your family will love it too. And for even more dreamy and creamy pie, check out this Pumpkin Pie with Decorative Crust, also with cream cheese in the pie filling. It’s one I make every year for our family holiday dinner. Enjoy!
- 1 1/2 cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 5 oz unsalted butter – cold and cubed
- 3 tablespoon cold water
Sweet potato pie filling:
- 8 oz cream cheese – room temperature
- 1 – 14 oz can of condensed milk
- 14 oz roasted sweet potato - about 2 medium sweet potato
- 3 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
InstructionsRoast the sweet potato in the oven at 375°F for an hour or longer until a fork can be easily inserted into the thickest part of the potato. This can be prepared the day before. To make the crust, add flour, sugar and salt in a food processor and pulse several times to mix. Add cubed cold butter and pulse until mixture resembles coarse crumbs and butter is about pea size. Add cold water, 1 tablespoon at a time, and pulse until dough starts to pull together. Dump the dough out onto a slightly flour board, gather together and shape into a disk. Wrap in plastic and rest in the fridge for an hour. In the same food processor, puree the roasted sweet potato. Measure 14 oz of pureed sweet potato in a small bowl and set aside. When the pie dough is ready, take it out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller. Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge. Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes. Preheat the oven to 425°F. Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side. Line the frozen pie crust with parchment paper, large enough to cover the crust completely. Add pie weights or dry bean on top of the parchment paper, enough to fill to the top. Bake pie crust for 20 minutes. Remove pie weights or bean along with the parchment paper, and bake for another 5 minutes until slightly brown. Let the pie crust rest of a wire rack while you prepare the pie filling. Cream the cream cheese in a mixing bowl with the whisk attachment. Add the condensed milk and cream together until thoroughly combined. Add pureed sweet potato, egg, vanilla, cinnamon and salt, beat until thoroughly combined. Pour the filling into the par-baked pie crust, cover the edges with a strip of foil. Reduce oven temperature to 350°F. Bake pie for 45 mins until the filling is set, it should jiggle very slightly in the middle. Remove from the oven and let cool completely before slicing.
Amount Per Serving: Calories: 611 Total Fat: 32g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 159mg Sodium: 351mg Carbohydrates: 69g Fiber: 2g Sugar: 44g Protein: 13g
Have any of you tried a Hummingbird Cake?! That would be such a winner as well! Or this Pumpkin Cheesecake Pie! Or for another sweet potato dessert, this sweet potato cake! And this Cinnamon Roll Cheesecake has me drooling!!
Even more pies to satisfy your sweet tooth and to keep you busy this baking season!
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A classic pie that will always be enjoyed by all.