This recipe is what happens when you have a bunch of sweet potatoes waiting to be used up and you are craving something rich and chocolaty.
I based the pie filling on this recipe, which has five stars on Allrecipes.com.
I used 4 small sweet potatoes and peeled and chopped them into chunks to be steamed. (It was later in the evening and the prospect of peeling hot sweet potatoes as described in the original recipe was unappealing.)
One more note about the filling. I really recommend freshly grated nutmeg. It’s so tasty!
As for the crust and icing, those are not included in the recipe below but here’s a bit of a description about each:
Crust – I had a half box of chocolate cookie crumbs leftover from another recipe so I just used the recipe on the side of the box and pressed it into the pan! (Regular pastry crust would be great too, I’m sure.)
Icing – I mixed together a few tablespoons of sour cream, a tablespoon of butter and a splash of vanilla. Then I added icing sugar and cocoa powder until the consistency was just right.
Substitutions and Alternatives:
Filling – Use squash or pie pumpkin, if you prefer.
Icing – It’s totally optional! With chocolate icing the pie comes close to too rich and too sweet. That was exactly the mood I was in at the time but I know this would be good without it too.
Crustless – My crust was a bit small so I had some filling leftover and baked the leftovers in a couple of serving sized bowls. If you don’t want to bother with crust at all or you want a gluten free version that’s another option to try.
Sweet Potato Pie
- 1 1 pound sweet potato peeled and cut into chunks
- 1/2 cup butter melted or softened
- 1 cup white sugar
- 1/2 cup sour cream or milk
- 2 eggs
- 1/2 teaspoon nutmeg freshly ground
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 9 inch unbaked pie crust
Steam sweet potato chunks until soft enough to easily mash.
Mash sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, sour cream (or milk), eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.