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Sweet Potato Pie with Whipped Cream

Sweet Potato Pie with Whipped Cream
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Sweet Potato Pie with Whipped Cream is a classic Southern dessert featuring a rich, creamy filling made from mashed sweet potatoes infused with warm spices, all nestled in a flaky buttery crust and crowned with light, fluffy whipped cream. This comforting pie is perfect for holidays, cozy gatherings, or any occasion that calls for a nostalgic yet fresh dessert treat.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk or cream
  • 1 teaspoon vanilla extract

Crust Ingredients

  • 1 9-inch flaky, buttery pie crust (homemade or store-bought)

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Sweet Potatoes: Peel, boil, or roast the sweet potatoes until tender. Once cooked, mash them thoroughly until smooth to create a creamy base for the pie filling.
  2. Mix the Filling: In a mixing bowl, combine the mashed sweet potatoes with sugar, cinnamon, nutmeg, optional cloves, melted butter, eggs, milk or cream, and vanilla extract. Whisk until smooth and fully incorporated without lumps, ensuring a silky filling texture.
  3. Prepare the Pie Crust: Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough and flute the edges for an attractive finish. Lightly prick the bottom of the crust with a fork to prevent bubbling while baking. Optionally, blind bake the crust at 350°F (175°C) for 8-10 minutes to avoid sogginess.
  4. Pour and Bake: Pour the sweet potato filling evenly into the prepared crust and smooth the surface. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
  5. Whip the Cream: While the pie cools, beat the heavy whipping cream with sugar and vanilla extract until soft peaks form. This airy whipped cream will add a perfect finishing touch to the pie.
  6. Serve and Enjoy: After the pie has cooled to room temperature, dollop or pipe the whipped cream on top. For extra appeal, lightly dust with cinnamon or nutmeg before serving to delighted guests.

Notes

  • Use fresh sweet potatoes for optimal flavor and texture; canned sweet potatoes are a substitute but should be well drained.
  • Do not overmix the filling to maintain a light, creamy texture.
  • Blind baking the crust for 8-10 minutes helps prevent a soggy bottom crust.
  • Allow the pie to cool completely before adding whipped cream to prevent melting.
  • Taste the filling while mixing to adjust the spice levels to your preference.

Nutrition

Keywords: Sweet Potato Pie, Whipped Cream, Southern Dessert, Holiday Pie, Comfort Food, Gluten-Free Dessert

Find it online: https://emillycooks.com/sweet-potato-pie-with-whipped-cream/