Sweet Potato Pie
This Sweet Potato Pie is the creamiest you will ever taste, thanks to the addition of cream cheese in the pie filling. 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.
Servings: 8
Ingredients
Pie crust:
- 1 1/2 Cup All-Purpose Flour
- 2 Tablespoons Granulated Sugar rounded
- 1/4 teaspoon Kosher Salt
- 5 oz Butter unsalted – cold and cubed
- 3 Tablespoon Water cold
Sweet potato pie filling:
- 8 oz Cream Cheese room temperature
- 14 oz Condensed Milk
- 14 oz Sweet Potato roasted - about 2 medium sweet potato
- 3 Eggs large - room temperature
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
Instructions
- Roast 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.14 oz Sweet Potato
- 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.1 1/2 Cup All-Purpose Flour, 2 Tablespoons Granulated Sugar, 1/4 teaspoon Kosher Salt, 5 oz Butter, 3 Tablespoon Water
- 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.14 oz Sweet Potato
- 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.8 oz Cream Cheese, 14 oz Condensed Milk
- Add pureed sweet potato, egg, vanilla, cinnamon and salt, beat until thoroughly combined.3 Eggs , 1 teaspoon Pure Vanilla Extract, 1 teaspoon Cinnamon, 1/4 teaspoon Salt
- 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.
Notes
May be kept in the refrigerator for up to 4 days.
Nutrition
Serving: 1g | Calories: 548kcal | Carbohydrates: 59g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 148mg | Sodium: 477mg | Potassium: 438mg | Fiber: 2g | Sugar: 33g | Vitamin A: 8083IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 2mg