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Partial eaten slice of sweet potato pie on a plate next to the pie dish
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5 from 2 votes

Sweet Potato Pie

This Sweet Potato Pie is unlike any others you’ve eaten. The filling is made with cream cheese for a cheesecake like creaminess and texture you won’t be able to resist.
Prep Time30 minutes
Cook Time1 hour 40 minutes
Resting Time2 hours
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: sweet potato pie, sweet potato pie recipe
Servings: 8 Slices
Author: Trang Doan

Ingredients

Pie Crust

  • 1 ½ cups all-purpose flour
  • 2 rounded tablespoons granulated sugar
  • ¼ rounded teaspoon kosher salt
  • 5 ounces unsalted butter cold & cubed
  • 2 to 3 tablespoon cold water

Sweet Potato Pie Filling

  • 8 ounces cream cheese microwave 30 seconds to soften
  • 1 (14-ounce) can sweetened condensed milk
  • 3 large eggs
  • 2 medium sweet potatoes roasted and mashed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger

Instructions

Pie Crust

  • Add 1 ½ cups all-purpose flour, 2 rounded tablespoons granulated sugar, and ¼ rounded teaspoon kosher salt to a small mixing bowl and whisk to combine.
  • Transfer the flour mixture to a food processor fitted with the dough blade. Add 5 ounces unsalted butter and pulse several times until butter is about pea size.
  • Turn the food processor to the “on” position and drizzle in 2 to 3 tablespoon cold water over the dough mixture through the water hole. As soon as the dough starts to pull together, turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
  • Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least 1 hour.
  • Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the 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 the excess dough leaving just enough to fold under and create a fluted edge.
  • Cover the pie dish with plastic wrap and keep refrigerated, or freeze for 15-30 minutes.
  • Preheat the oven to 425 degrees Fahrenheit. Remove pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
  • Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely. Place the pie dish on a large baking sheet.
  • Pierce the sweet potatoes using a fork then wrap them in aluminum foil. Place them next to the pie dish on the baking sheet.
  • Place the baking sheet with the pie crust and the sweet potatoes into the oven. Bake pie crust for 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another 5 minutes.
  • Remove the pie crust from the oven and let it cool on a wire rack.

Baking Sweet Potoates

  • Meanwhile, continue to bake the sweet potatoes for another 15-30 minutes until cooked through. Check the potatoes by piercing it with a paring knife or fork in the thickest part of the potato, if the knife or fork goes through easily, it is done.
  • Remove the sweet potatoes from the oven and allow to cool to the touch on a wire rack. Once the potatoes are cool enough to peel, preheat the oven to 350 degrees Fahrenheit and make the pie filling.

Pie Filling

  • Peel 2 medium sweet potatoes and mash it in a bowl with a potato masher.
  • In a larger bowl, whisk together 8 ounces cream cheese and 1 (14-ounce) can sweetened condensed milk. Mix in 3 large eggs, one at a time until smooth. Add mashed sweet potatoes, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger and mix until smooth.
  • Place the par-baked crust on a baking sheet and pour the filling into the crust. Cover the edge with a pie shield or thin strips of foil.
  • Bake for 35-40 minutes until the middle is still slightly jiggly.
  • Remove from the oven and allow to cool to room temperature. Refrigerate until the filling is completely set, preferably overnight, before slicing.

Notes

If you have excess batter, fill small ramekins and bake the ramekins along with the pie. Small ramekins filled half way will complete baking around 15 - 20 minutes.

Nutrition

Calories: 552kcal | Carbohydrates: 60g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 148mg | Sodium: 282mg | Potassium: 450mg | Fiber: 2g | Sugar: 33g | Vitamin A: 8586IU | Vitamin C: 3mg | Calcium: 204mg | Iron: 2mg

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