Sweet Potato Pie With Nutmeg Cream
From the Blog Author
Ingredients
- 250 grams all-purpose flour
- 150 grams unsalted butter, cold and cubed
- 50 grams granulated sugar
- 1/2 teaspoon salt
- 1 to 2 tablespoons cold water
- 450 grams cooked and mashed sweet potatoes
- 150 grams brown sugar
- 120 milliliters heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 150 milliliters whipped cream
Directions
Preheat oven to 175°C (350°F).
In a large bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add cold water, 1 tablespoon at a time, until the dough comes together.
Roll the dough into a disk, wrap it in plastic, and chill for 30 minutes.
Roll the chilled dough on a floured surface to fit a 23 cm (9-inch) pie pan.
Press the dough into the pan and trim the excess edges.
In a medium bowl, whisk together mashed sweet potatoes, brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, ginger, and a pinch of salt until smooth.
Pour the sweet potato filling into the prepared pie crust.
Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Allow the pie to cool to room temperature.
Top with whipped cream and sprinkle with nutmeg before serving.
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Frequently Asked Questions
How far in advance can I prepare this Sweet Potato Pie with Nutmeg Cream?
This pie is excellent for making ahead! You can fully bake the pie and store it, covered, in the refrigerator for up to 3 days. For the best flavor and texture, allow it to come to room temperature for about 30 minutes before serving with the freshly prepared Nutmeg Cream.
What is the best way to prevent the sweet potato filling from becoming watery in my pie?
To ensure a firm filling, make sure your 450 grams of cooked and mashed sweet potatoes are relatively dry before mixing. You can achieve this by cooking them a day ahead and letting them drain slightly, or gently heating the mash to evaporate excess moisture before combining it with the other ingredients.
Can I use a different type of spice instead of nutmeg in the topping for this pie?
While the Nutmeg Cream is a signature element, you can certainly substitute. If you prefer, swap the nutmeg for ground cinnamon or a pinch of allspice in your cream topping for a slightly different, yet equally warm, flavor profile.
