Spiced Sweet Potato Pie

Every autumn, as the leaves begin to change, I find myself craving a slice of my favorite comfort dessert: Spiced Sweet Potato Pie. The aroma of sweet potatoes mingling with warm spices like cinnamon and nutmeg fills my kitchen, instantly bringing nostalgia and warmth. This pie is not just a dessert; it’s a celebration of fall flavors that transports me back to family gatherings where laughter and love are shared over delicious food. As I prepare the crust, I remember my grandmother’s secret to getting it just right — a little bit of patience and a lot of love. Each layer builds upon the last, creating a pie that is truly special.

What You Need for Spiced Sweet Potato Pie

The ingredients for this Spiced Sweet Potato Pie are simple yet harmonious. Each component plays a vital role, enhancing the overall flavor profile. The sweet potatoes are the star, bringing natural sweetness and creaminess, while the spices add warmth and character. A flaky pie crust holds everything together, creating the perfect base that complements the filling beautifully.

• 9-inch unbaked deep-dish pie crust: The foundation of your pie, providing that flaky texture.
• 2 medium sweet potatoes (about 1.5 pounds): The main ingredient, packed with flavor and nutrients.
• 6 tbsp unsalted butter (softened): Adds richness and helps create a smooth filling.
• 1 cup dark brown sugar (packed): Sweetens the filling and provides depth.
• 3 tbsp molasses: Enhances the flavor with a touch of earthiness.
• 1 tsp ground cinnamon: A warm spice that elevates the pie.
• 3/4 tsp ground allspice: Adds a hint of complexity and warmth.
• 1/2 tsp ground nutmeg (or freshly grated): A fragrant spice that complements sweet potatoes perfectly.
• 2 tsp vanilla extract: Offers a lovely aroma and flavor.
• 1/2 tsp salt: Balances the sweetness.
• 2 large eggs (room temperature): Binds the filling together.
• 1 to 2 cups miniature marshmallows: Used for topping, adding a sweet finish.

Cooking Instructions for Spiced Sweet Potato Pie

Making the Spiced Sweet Potato Pie is a delightful journey through flavors and textures. Follow these steps for a pie that will impress everyone at your table!

1. Preheat your oven to 425°F. This initial high temperature helps to set the crust.

2. Transfer the pie crust to your pie plate and crimp the edges to create a beautiful border. Line the crust with parchment paper and fill it with pie weights, beans, or rice to keep it from puffing up.

3. Bake for 10 minutes. After this time, remove the weights and parchment, then reduce the oven temperature to 375°F.

4. Return to the oven and bake for an additional 7 minutes, or until the edges are lightly browned. The crust should be golden and crisp.

5. Reduce the oven temperature to 350°F. Meanwhile, prepare the filling.

6. Fill a medium pot with water and add a generous amount of salt. Peel the sweet potatoes and cut them into 1 to 2-inch chunks.

7. Place the sweet potatoes in the pot and bring the water to a boil. Cook at a low boil until tender, about 15 minutes. Drain well to remove excess moisture.

8. In a large mixing bowl, beat together the sweet potatoes, butter, brown sugar, molasses, cinnamon, allspice, nutmeg, vanilla extract, and salt. Mix until smooth and creamy, ensuring there are no lumps.

9. Add the eggs one at a time, beating well after each addition. This helps to create a stable filling that holds together beautifully.

10. Transfer the filling to the baked pie crust and smooth the top with a spatula. Bake for 45 minutes or until the center is set.

11. If refrigerating: Allow the pie to cool, then cover with plastic wrap and refrigerate for up to 3 days.

12. When ready to serve: Remove from the refrigerator and let it warm on the counter for 30 minutes before topping with miniature marshmallows and broiling for 1 to 2 minutes until golden brown.

13. If serving immediately: Cool the pie slightly and top with marshmallows, then broil until the marshmallows are golden brown and toasted.

Customization Ideas

There’s always room for creativity in the kitchen! Here are some ideas to make your Spiced Sweet Potato Pie even more special.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the pie before baking. Just wrap it tightly and bake from frozen, adding extra time.
• Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Flavor Variations: Add a pinch of ginger or some citrus zest for a unique twist on the classic flavors.
• Nutty Topping: Top with chopped pecans or walnuts along with the marshmallows for added texture and flavor.

What Goes Well With This Spiced Sweet Potato Pie

Serving the Spiced Sweet Potato Pie can be as delightful as making it! Here are some ideas on how to enhance your meal:

• Perfect for Thanksgiving: This pie is a classic addition to any Thanksgiving feast, paired beautifully with turkey and all the trimmings.
• Seasonal Sides: Serve with roasted vegetables or a fresh salad to balance the richness of the pie.
• Breakfast Treat: Leftovers can be a delicious breakfast option, especially when warmed and served with coffee.
• Picnic Friendly: This pie travels well, making it a great choice for potlucks or picnics.
• Storage Tips: Keep any leftovers covered in the fridge; they’ll stay fresh and tasty for a few days.

FAQ

Conclusion

The Spiced Sweet Potato Pie is a beloved dessert that captures the warmth of autumn in every bite. Its creamy filling and spiced aroma make it the perfect centerpiece for any gathering. I encourage you to try this recipe, whether for a holiday celebration or a cozy family dinner. You’ll create beautiful memories as you share it with your loved ones, making it a tradition worth savoring.

Spiced Sweet Potato Pie

The ultimate comfort food, Spiced Sweet Potato Pie bursts with cozy flavors and creamy texture. This easy yet impressive dessert is perfect for fall gatherings. Indulge in this delightful pie tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 9-inch unbaked deep-dish pie crust
• 2 medium sweet potatoes (about 1.5 pounds)
• 6 tbsp unsalted butter (softened)
• 1 cup dark brown sugar (packed)
• 3 tbsp molasses
• 1 tsp ground cinnamon
• 3/4 tsp ground allspice
• 1/2 tsp ground nutmeg (or freshly grated)
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 large eggs (room temperature)
• 1 to 2 cups miniature marshmallows

Equipment

• Large Pot
• Grater
• Oven
• Baking Sheet
• Peeler
• Mixing Bowl

Method

 

1. Preheat your oven to 425°F.
2. Transfer the pie crust to your pie plate and crimp the edges. Line the crust with parchment paper and fill it with pie weights, beans, or rice to keep it from puffing up.
3. Bake for 10 minutes. After this time, remove the weights and parchment, then reduce the oven temperature to 375°F.
4. Return to the oven and bake for an additional 7 minutes, or until the edges are lightly browned.
5. Reduce the oven temperature to 350°F.
6. Fill a medium pot with water and add a generous amount of salt. Peel the sweet potatoes and cut them into 1 to 2-inch chunks.
7. Place the sweet potatoes in the pot and bring the water to a boil. Cook at a low boil until tender, about 15 minutes. Drain well to remove excess moisture.
8. In a large mixing bowl, beat together the sweet potatoes, butter, brown sugar, molasses, cinnamon, allspice, nutmeg, vanilla extract, and salt. Mix until smooth and creamy.
9. Add the eggs one at a time, beating well after each addition.
10. Transfer the filling to the baked pie crust and smooth the top.
11. Bake for 45 minutes or until the center is set.
12. If refrigerating: Allow the pie to cool, then cover with plastic wrap and refrigerate for up to 3 days.
13. When ready to serve: Remove from the refrigerator and let it warm on the counter for 30 minutes before topping with miniature marshmallows and broiling for 1 to 2 minutes until golden brown.
14. If serving immediately: Cool the pie slightly and top with marshmallows, then broil until the marshmallows are golden brown and toasted.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the pie before baking. Just wrap it tightly and bake from frozen, adding extra time.
• Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Flavor Variations: Add a pinch of ginger or citrus zest for a unique twist.
• Nutty Topping: Top with chopped pecans or walnuts along with the marshmallows for added texture.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.