I’m so excited to announce that this week is…
PIE WEEK. (Also, happy halloween! )
I have 5 new pie recipes to share with you this week. I was brainstorming Thanksgiving recipes for this year and all that kept coming to the forefront of my pie-loving brain was… pie. Nothing beats it, so I decided to dedicate an entire week to this magical dessert. It was an easy and obvious decision.
These 5 new pie recipes are all perfectly acceptable Thanksgiving dessert options, while each is irresistibly unique in their own way. Maybe you’ll make all 5 for your Thanksgiving spread. And if that is the case, I truly wouldn’t judge you. Also, can I come over for Thanksgiving?
Btw, Sally’s Baking Addiction is a judgement free pie zone. Before,
So let’s begin our pie journey with sweet potato pie a true Southern favorite and a recipe I’ve never shared on SBA. I wanted to begin pie week with something completely new, while still sticking to a traditional Thanksgiving favorite. Classic sweet potato pie is often overlooked because of its equally orange counterpart: pumpkin pie. ( respect.)
While pumpkin pie will forever hold a place in our hearts, I believe there’s also room on the table for sweet potato pie. Especially sweet potato pie that sits on a buttery homemade pie crust, sweetened solely with dark brown sugar, and flavored with our favorite fall spices. Who’s been stocking up on cinnamon and nutmeg lately?
I did a little research on sweet potato pie the other week, which really just means asking some friends their thoughts on the dessert. What do you like about sweet potato pie? What do you not like? How weird are these questions? How weird am I?
I got some wonderfully entertaining feedback (mostly referring to those last two questions), which jumpstarted my sweet potato pie mission: make the best sweet potato pie around!
The recipe is similar to my great pumpkin pie recipe. A lot of the same ingredients here like eggs, heavy cream, sugar, spices– but this sweet potato pie is a lot less custard and a lot more texture. I hate to compare it to, like, smooth mashed potato pie– but it kind of is! Though a little more sturdy. You get the point, although obviously no place for gravy.
Pumpkin pie = pudding/custard-y.
Sweet potato pie = denser.
Oh and obviously sweet potato pie tastes like sweet potatoes, not pumpkins.
You’ll begin with sweet potatoes, about 1 lb total. Definitely weigh them at the store or at home, even though this was 2 medium sweet potatoes for me. Boil them until the skins are loose, peel off, mash potatoes until smooth. I recommend mashing your sweet potatoes BEFORE beating in the other ingredients so you can begin with a totally creamy and smooth base. No lumps, no strings!
The rest: flour for thickening, spices for added flavor, 2 eggs for structure, heavy cream and softened butter for that creamy factor, and the best part of all: brown sugar. I tested a few different methods, mostly sweetening the pie with white granulated sugar. Delicious, but I knew we could get it over the top with brown sugar. Brown sugar is always the best.
Beat until smooth, spread into prepared pie crust. No need to pre-bake this crust. I found it unnecessary and, quite frankly, a waste of time! Pie tasted the same even without this extra step.
It’ll take about 1 hour in the oven, just until the center is *mostly* cooked through with just a teeny wiggle jiggle. (Lol) Let it cool for a bit so you can easily cut through.
You can decorate the pie with super cute little pie crust acorns (I’ll explain those in the recipe notes) or dollops of whipped cream. I’ve been working on my dollops! I used a piping bag/tip here for these and they look slightly less horrifying.
This brown sugar sweet potato pie is mega and buttery flavorful standing tall against the typical favorite pumpkin pie. And that first bite is always the best. Welcome to recipe #1 in pie week!
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