Sweet Potato Pie Should be on Your Holiday Table
Roasting the sweet potatoes in a 400°F oven caramelizes the sugars and cooks them perfectly for this recipe. Boiling them leaves them too watery. I like to use orange-fleshed sweet potatoes for this dish. While they are not true yams in the botanical sense, they might be labeled as such in the supermarket. This pie is sweet and dense and rich and the topping is sugary, crumbly, nutty brown sugar perfection.
- ⅓ cup all-purpose flour
- ¼ cup packed light brown sugar
- 1 tablespoon minced crystallized ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons (1/8 stick) unsalted butter, cut into ½-inch pieces
- ⅓ cup walnuts, toasted, coarsely chopped
- 2 cups cooked, mashed sweet potatoes (3 to 4 large sweet potatoes)
- 1 cup sugar
- ½ cup firmly packed light brown sugar
- 3 large eggs, at room temperature
- ½ cup (1 stick) unsalted butter, melted
- 1½ teaspoons vanilla extract
- For the Streusel: Position rack in center of oven. Preheat oven to 375°F. Spray a 9-inch pie plate with pan coating.
- Stir together flour, brown sugar, crystallized ginger, cinnamon and nutmeg in a small bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in nuts and set aside.
- For the Filling: Place soft, cooked sweet potatoes in a medium sized mixing bowl. Mash well with a potato masher. Whisk in sugar and brown sugar until blended, then whisk in eggs one at a time, whisking well after each addition. Whisk in melted butter and vanilla until mixture is combined; it will not be completely smooth as there will be some texture from the potatoes; that’s okay
- Pour filling into crust and sprinkle streusel evenly over top.
- Bake for about 55 minutes. The streusel will be golden brown and the filling will be slightly puffed. Cool pie on rack at least 2 hours before serving. Can be made 1 day ahead; store lightly covered with foil at room temperature.
Image: Peter Muka