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Sweet Potato Pie Recipe

Name: Jerks of the Caribbeans Sweet Potato Pie Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: American
Ingredients: 2.5 cups sweet potatoes (peeled, diced); 3 tbs granulated sugar; 0.5 cups light brown sugar (packed); 4 tbs unsalted butter (softened); 0.5 cups evaporated milk; 0.5 cups whole milk; 2 to taste large eggs; 1 tsp vanilla extract; 1 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.25 tsp salt; 1 unit 9-inch pie crust (store-bought or homemade); 1 to taste egg (for egg wash, optional); 1 tbs turbinado sugar or coarse sugar (optional, for sprinkling); 1 cups whipped cream or vanilla ice cream (for serving)

Inspired by Jerks of the Caribbean

Time3h

Serves8

Make Sweet Potato Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sweet Potato Filling

2 1/2 cups sweet potatoes (peeled, diced)

3 tbs granulated sugar

1/2 cups light brown sugar (packed)

4 tbs unsalted butter (softened)

1/2 cups evaporated milk

1/2 cups whole milk

2 to taste Large eggs

1 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp Celtic sea salt

Crust & Finish

1 unit 9-inch pie crust (store-bought or homemade)

1 to taste egg (for egg wash, optional)

1 tbs turbinado sugar or coarse sugar (optional, for sprinkling)

1 cups whipped cream or vanilla ice cream (for serving)

Method

Prepare Sweet Potatoes

Cook potatoes

Place peeled, diced sweet potatoes in a medium saucepan and cover with cold water by ~1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 15–20 minutes depending on size. Drain thoroughly in a colander and let steam-dry for 2–3 minutes.

Mash

Return drained sweet potatoes to the hot saucepan or a large bowl. Mash with a potato masher or pass through a ricer until very smooth and free of lumps. Measure out 2 1/2 cups of mashed sweet potato; if you have extra you can refrigerate for another use.

Make Filling

Soften and mix

In a large mixing bowl, beat the 4 tablespoons softened unsalted butter with the 3 tablespoons granulated sugar and 1/2 cup packed light brown sugar until combined and slightly fluffy (1–2 minutes) using a hand mixer or whisk.

Combine sweet potato and sugars

Add the 2 1/2 cups mashed sweet potato to the butter-sugar mixture and mix until incorporated.

Add dairy and eggs

Beat in 2 large eggs one at a time until smooth. Then stir in 1/2 cup evaporated milk and 1/2 cup whole milk until the mixture is silkier and pourable.

Season

Stir in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Taste briefly and adjust cinnamon or sugar if desired, but keep filling slightly sweet — it will set in the oven.

Assemble Pie

Preheat oven

Preheat the oven to 350°F (175°C). If using a frozen crust, follow any package instructions for blind-baking if recommended; otherwise proceed with an unbaked crust.

Fill crust

Place the 9-inch pie crust in a pie dish (if homemade, ensure seams are sealed). Pour the sweet potato filling into the crust, smoothing the top with a spatula to an even thickness.

Egg wash & sugar (optional)

If desired, lightly beat 1 egg and brush a thin layer on the exposed pastry rim for a glossy finish, then sprinkle 1 tablespoon turbinado or coarse sugar over the rim and edge.

Bake & Cool

Bake

Bake in the preheated 350°F (175°C) oven for 45–55 minutes, until the center is set but still has a slight jiggle (it will continue to firm as it cools). If the crust edge browns too quickly, tent loosely with foil after 25–30 minutes.

Cool and chill

Remove pie from oven and place on a wire rack. Cool to room temperature (about 2 hours), then refrigerate for at least 2 hours or overnight to fully set and develop flavor.

Serve

Slice and serve chilled or at room temperature with whipped cream or a scoop of vanilla ice cream (about 1 cup for 6–8 servings).