How to Make a Soft and Moist Sweet Potato Pie

How to Make a Soft and Moist Sweet Potato Pie

Sweet potato pie is a beloved dessert, especially around the holidays. Its velvety smooth texture and warm, comforting flavors make it a crowd favorite. If you’re looking to create the perfect soft and moist sweet potato pie, here’s a step-by-step guide to help you achieve that delicious, melt-in-your-mouth result.

Ingredients for the Pie

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 3-4 tablespoons ice-cold water

For the Filling:

• 2 medium-sized sweet potatoes (about 1 1/2 lbs)
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup evaporated milk
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted

Preparing the Crust

1. Make the Pie Dough: Start by making the pie crust. In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.

2. Add Ice Water: Gradually add ice-cold water, 1 tablespoon at a time, mixing with your hands or a spoon until the dough begins to form. You may not need all the water, so be careful not to add too much.

3. Chill the Dough: Once the dough comes together, form it into a ball, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

4. Roll Out the Dough: After chilling, roll the dough out on a lightly floured surface to fit your pie dish. Gently transfer it to the pie dish and trim any excess dough, leaving a small overhang. Crimp the edges to form a decorative crust.

5. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 10-12 minutes, or until the edges are golden brown. Remove the parchment paper and weights, then bake for an additional 5 minutes to fully cook the bottom. Remove from the oven and set aside.

Preparing the Sweet Potatoes

1. Cook the Sweet Potatoes: To make the filling, peel and chop the sweet potatoes into chunks. Boil them in a large pot of water for 15-20 minutes, or until they are tender and can be easily pierced with a fork.

2. Mash the Sweet Potatoes: Drain the sweet potatoes and mash them thoroughly using a potato masher or a hand mixer until smooth. You can also use a food processor for an extra-smooth texture.

3. Cool the Sweet Potatoes: Let the mashed sweet potatoes cool slightly before mixing them into the filling. This will prevent the eggs from scrambling when combined with the hot mixture.

Making the Filling

1. Combine the Ingredients: In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is fully incorporated.

2. Add Butter: Stir in the melted butter to give the filling richness and a soft, smooth texture.

3. Check Consistency: The filling should be thick but pourable. If it’s too thick, you can add a little more milk or cream to adjust the consistency.

Assembling and Baking the Pie

1. Pour the Filling into the Crust: Pour the sweet potato filling into the prepared pie crust. Use a spatula to smooth the top.

2. Bake the Pie: Preheat your oven to 350°F (175°C) and bake the pie for 45-55 minutes, or until the center is set and slightly puffed. You can check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the pie is done.

3. Cool the Pie: Let the pie cool completely on a wire rack. This helps set the filling, ensuring that it remains soft and moist.

Tips for a Perfect Soft and Moist Sweet Potato Pie

• Use Fresh Sweet Potatoes: Fresh sweet potatoes have a natural sweetness and moisture that contribute to the pie’s soft texture. Canned sweet potatoes can work in a pinch, but fresh will yield a superior flavor and texture.

• Don’t Overbake: Overbaking can result in a dry filling. Check the pie toward the end of the baking time to make sure it’s set but not overdone.

• Use Evaporated Milk and Heavy Cream: These ingredients add the perfect amount of creaminess and moisture to the filling. Whole milk alone may not give the same richness.

• Chill the Pie: After the pie is baked, allow it to cool at room temperature, then refrigerate it for a few hours before serving. This will help the flavors meld together and make it easier to slice.

Serving and Enjoying

Serve your soft and moist sweet potato pie chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect dessert for a holiday meal, a family gathering, or any occasion that calls for a comforting treat.

This recipe yields a pie with a smooth, rich filling and a flaky, tender crust that’s guaranteed to impress everyone who tries it. By following these steps and using the right ingredients, you can create a sweet potato pie that’s both soft and moist, with the perfect balance of flavors.