Sweet Potato Pie Slice Recipe
Make Sweet Potato Pie Slice Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Optional Topping
Method
Crust
- 1
Prepare dry ingredients
In a medium bowl, whisk together 1.25 cups all-purpose flour, 0.5 tsp granulated sugar and 0.25 tsp salt until evenly combined.
- 2
Cut in fats
Add 0.5 cup cold cubed unsalted butter and 0.25 cup cold vegetable shortening to the flour. Using a pastry cutter or two forks (or pulse in a food processor), cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Add ice water and form dough
Sprinkle 3 tablespoons ice water over the mixture, one tablespoon at a time, tossing gently after each addition. Stir until dough holds together when pressed. Do not overwork. If too dry, add an extra tablespoon of ice water.
- 4
Chill and roll
Form the dough into a flattened disk, wrap in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie plate (or portion to make slices), trim and crimp the edges as desired. Refrigerate while you prepare the filling.
- 5
Blind bake (optional for crisp bottom)
Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes; remove weights and parchment and bake 5–7 minutes more until just set and lightly golden. Reduce oven temperature to 350°F (175°C) for filling bake. If you prefer a fully unbaked crust, you may skip blind baking and bake with filling at 350°F for 45–55 minutes (see filling bake step).
Filling
- 6
Prepare sweet potatoes
If not already cooked, peel and cut 2 medium sweet potatoes (about 1.25–1.5 lb raw) into 1-inch chunks. Place in a pot, cover with water, bring to a boil and simmer until very tender, 15–20 minutes. Drain thoroughly. Mash or pass through a sieve to yield 2 cups cooked sweet potato flesh; measure and cool slightly.
- 7
Combine filling ingredients
In a large bowl, whisk together 0.75 cup packed light brown sugar, 0.25 cup granulated sugar, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg and 0.25 tsp salt. Add 4 tablespoons melted butter and whisk to incorporate. Add the 2 cups mashed sweet potato and mash or beat until smooth and homogeneous.
- 8
Finish custard
In a small bowl, beat 2 large eggs lightly, then whisk in 0.5 cup whole milk and 1 tsp vanilla extract. Pour the egg-milk mixture into the sweet potato mixture and whisk until fully combined and smooth. Taste and adjust seasoning if needed.
- 9
Fill crust and bake
Pour the filling into the prepared pie crust, smoothing the top. Bake in a preheated 350°F (175°C) oven for 45–55 minutes, or until the center is mostly set but still slightly jiggly (it will firm as it cools). If you blind-baked the crust earlier, watch for excessive browning of edges and tent with foil if necessary.
- 10
Cool and chill
Remove pie from oven and place on a wire rack. Cool to room temperature, then refrigerate for at least 2 hours (preferably 4) to fully set the filling. This makes slicing cleaner.
Serving & Topping
- 11
Slice and garnish
When ready to serve, cut the pie into 8 slices. Whip 0.5 cup heavy cream to soft peaks or use prepared whipped cream. Top each slice with a dollop of whipped cream and a light sprinkle of 1 tsp brown sugar and 1/8 tsp ground cinnamon divided across slices for extra flavor and presentation.
- 12
Storage
Store leftover pie covered in the refrigerator for up to 4 days. You can freeze tightly wrapped slices for up to 1 month; thaw in the refrigerator before serving.