A Thanksgiving table isn’t complete without sweet potato pie! Roasting your own sweet potatoes adds depth of flavor and that extra something special to your holiday dinner. It’s easy to do, and totally worth the extra step.
- 3 sweet potatoes, about 1 1/4 pounds (2 cups), cut in half lengthwise
- 1 9-inch frozen pie shell, homemade or store bought
- 2 large eggs
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground or grated nutmeg
- 3/4 teaspoon salt
- 2 tablespoons melted, unsalted butter
- 1 1/2 cups half-and-half
- Whipped cream (optional)
1 Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
2 Prepare the sweet potatoes and the pie crust: Set the halved sweet potatoes on the baking sheet with the cut sides down. Prick each half in several places with the tip of a paring knife.
Line a frozen pie shell with non-stick foil and fill with dry beans or pie weights.
3 Bake the potatoes and the pie shell: Bake both the pie shell and the potatoes side by side for 45 to 50 minutes. The potatoes are finished baking when you insert the tip of a paring knife into the potatoes and they are soft. Remove from the oven and let cool on the baking sheet for about 10 minutes, or until they are cool enough to handle.
Remove the pie shell from the oven to cool on a baking rack. Lift the foil filled with beans out of the pie shell. Let the beans cool and save them for the next time you bake a pie. The crust should look golden. If not, return it to the oven to bake, without the foil, for 4 to 5 minutes longer.
3 Peel and mash the potatoes: While the potatoes are still warm but cool enough to handle, use your fingers to peel off the skins. Discard the skins and transfer the potatoes to a large bowl.
Mash the potatoes using a fork or potato masher. The potatoes should look like slightly mashed potatoes with a few small pea-size lumps.
4 Make the filling: Briefly whisk the potatoes. Add the eggs, one at a time, whisking until each is incorporated. Whisk in the brown sugar, cinnamon, ginger, nutmeg, salt, and melted butter. Finally, whisk in the half-and-half.
5 Bake the pie: Set the pie pan on a baking sheet and pour in the filling. Bake for 45 to 55 minutes, or until the edges of the filling puff slightly and a toothpick inserted into the center comes out clean. If the pie crust starts to brown before the filling is done, cover it with a strip of aluminum foil to prevent it from burning.
6 Serve: Set the pie on a rack to cool. Serve at room temperature with whipped cream, if you like.