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Thanksgiving Desserts

Sweet Potato Pie

8 servings
American

This recipe elevates the classic sweet potato pie to new heights! With a creamy, spiced sweet potato and banana filling nestled in a flaky, homemade crust, and topped with a luscious bourbon caramel, this dessert is sure to impress. While there are a few steps involved, the end result is...

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... a truly unforgettable treat that's perfect for any occasion.

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ChefLynn ChefLynn Rising Start
November 6, 2024
  • 2h 45m
  • 2h 45m
  • 1/5
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Ingredients:

Filling

Pie Crust:

  • frozen pie crust (or make your own)

Bourbon Caramel (optional):

Tools:

Directions:

1. Potatoes and Bananas:

  • Preheat the oven to 400°F.
  • Using a fork, poke holes in the sweet potatoes – about 15-20 times, running up and down all sides of each potato.
  • Place the sweet potatoes and banana on a baking sheet and bake for 15 minutes.
  • Remove the banana and let the sweet potatoes cook for another 20-30 minutes until soft.
  • Remove the sweet potatoes and allow them to cool until you can handle them.
  • Peel the banana and place it in a food processor.
  • Cut the sweet potatoes in half, scoop out as much flesh as you can, and put that in the food processor with the banana and purée until smooth.

2. Pie:

  • Preheat the oven to 350°F.
  • Blind bake your crust filled with pie weights or dry beans for 15 minutes.
  • Remove the crust and gently prick holes it in with a fork, then brush it with an egg wash (one egg beaten with 1 tbsp of water or milk)
  • Bake the crust for another 10-15 minutes until golden brown. Remove the crust from the oven and allow it to cool while making the filling
  • Place the sweet potato banana purée in the bowl of a stand mixer fitted with the paddle attachment and beat it on high for 1-2 minutes.
  • Add the sugar and beat for 2 more minutes to combine, scraping down the bowl as needed.
  • With the mixer on low, add the eggs one at a time and mix until incorporated.
  • Add the evaporated milk and mix on medium for 1-2 minutes until well combined.
  • Add the cinnamon, nutmeg, salt, and vanilla and mix on medium for another minute; reduce the speed to low and slowly add the melted butter.
  • Once all the butter is added, put the mixer on high and beat for an additional minute.
  • Scrape down the bowl one last time and make sure everything is well combined.
  • Cover the outer crust of the pie with a strip of folded aluminum foil so it does not burn.
  • Pour the filling into your pie shell and bake at 350°F for 35-45 minutes or until a tester inserted in the center comes out clean.

What is Bling baking?

Blind baking is the process of baking a pie crust or other pastry shell before adding the filling. This technique is used to ensure that the crust is fully cooked and golden brown, especially when it will be filled with a no-bake filling or a filling that has a shorter baking time than the crust.

Here’s why it’s important:

  • Prevents soggy crusts: Blind baking helps to prevent the crust from becoming soggy due to wet fillings.
  • Ensures even cooking: It allows the crust to cook thoroughly and evenly, preventing it from being undercooked or doughy.
  • Maintains crust shape: It helps the crust keep its shape and prevents it from shrinking or slumping during baking.

3. Bourbon Caramel (optional):

  • Place the sugar in a medium heavy-bottom pot over medium heat and cook until it melts and turns medium to dark amber. DO NOT STIR the sugar. Just swirl the pan. Stirring will cause the sugar to crystalize, resulting in a grainy caramel sauce.
  • Off the heat, carefully stir in the butter.  The sugar will bubble up and release steam when you do this, so be very careful not to get burned.
  • After the butter is well incorporated, stir in the heavy cream.  Again, the mixture will bubble up and steam a lot, so be careful.
  • Finally, stir in the bourbon if you are using it.  Then, allow the caramel to cool.  It will be kept in an airtight container in the fridge for up to a month.

Notes:

  • The sweet potatoes and bananas can be roasted and pureed ahead, and the purée refrigerated for up to a week or frozen for a month.
  • If you have frozen the purée, defrost it in the refrigerator overnight.
  • You can use a store-bought frozen pie crust or make your own.
About the Author:
ChefLynnRising Start
# 7
  • Published Recipes: 8
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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