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Sweet Potato Pie with Sweet Potato Crust
Recipe

13 INGREDIENTS • 9 STEPS • 3HRS

Sweet Potato Pie with Sweet Potato Crust

3.7
3 ratings
A healthier twist on a classic sweet potato pie. This cast iron skillet recipe starts with a sweet potato crust and is filled with a creamy and sweet potato filling. Simple but decadent!
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Sweet Potato Pie with Sweet Potato Crust
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Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
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A healthier twist on a classic sweet potato pie. This cast iron skillet recipe starts with a sweet potato crust and is filled with a creamy and sweet potato filling. Simple but decadent!
3HRS
Total Time
$1.60
Cost Per Serving
Ingredients
Servings
8
us / metric
Salt
as needed
Salted Butter
1/2 cup
Salted Butter, room temperature
Brown Sugar
1/2 cup
Brown Sugar
Heavy Cream
4 Tbsp
Heavy Cream
Orange
1
Orange, juiced
1/4 cup juice needed
Honey
2 tsp
Ground Cinnamon
as needed
Ground Cinnamon
Ground Nutmeg
as needed
Ground Nutmeg
Ground Allspice
as needed
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Nutrition Per Serving
VIEW ALL
Calories
187
Fat
14.0 g
Protein
0.2 g
Carbs
15.7 g
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Sweet Potato Pie with Sweet Potato Crust
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author_avatar
Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/
Cooking InstructionsHide images
step 1
Heat oven to 400 degrees F (200 degrees C).
step 2
Wash the sweet potatoes and dry them well. Place 4 of the Sweet Potatoes (4) onto a baking sheet and bake for 1 hour. Set aside to cool. Reduce heat to 375 degrees F (190 degrees C).
step 2 Wash the sweet potatoes and dry them well. Place 4 of the Sweet Potatoes (4) onto a baking sheet and bake for 1 hour. Set aside to cool. Reduce heat to 375 degrees F (190 degrees C).
step 3
Start working on the pie crust after the potatoes are done. Spray a pie pan or 8 to 10-inch cast-iron skillet with Non-Stick Baking Spray (as needed). Set aside.
step 4
Peel the other Sweet Potatoes (2) and shred with a grater. Cover with cold water, then drain. Squeeze all excess water from the shredded potatoes. Using several paper towels, continue to squeeze and blot the potatoes until they are completely dry.
step 5
In a bowl, combine the shredded potatoes with Salt (as needed) and Egg (1). Stir well. Transfer the mixture into the prepared skillet. With a spoon and your hands, gently press the crust mixture evenly onto the bottom and up the sides.
step 5 In a bowl, combine the shredded potatoes with Salt (as needed) and Egg (1). Stir well. Transfer the mixture into the prepared skillet. With a spoon and your hands, gently press the crust mixture evenly onto the bottom and up the sides.
step 6
Bake the crust at 375 degrees F (190 degrees C) for 40 to 45 minutes until the edges are crispy and the bottom is firm. Remove from the oven and cool in the pan on a wire rack. Cool completely.
step 6 Bake the crust at 375 degrees F (190 degrees C) for 40 to 45 minutes until the edges are crispy and the bottom is firm. Remove from the oven and cool in the pan on a wire rack. Cool completely.
step 7
Peel the skins from the roasted sweet potatoes. Place in a large bowl with the {@10:}, Salted Butter (1/2 cup), Brown Sugar (1/2 cup), Heavy Cream (4 Tbsp), Orange (1), Honey (2 tsp), Vanilla Extract (1 tsp), Salt (as needed), Ground Cinnamon (as needed), Ground Nutmeg (as needed) and Ground Allspice (as needed). Using a hand mixer, beat on low to medium until the filling is smooth and creamy.
step 7 Peel the skins from the roasted sweet potatoes. Place in a large bowl with the {@10:}, Salted Butter (1/2 cup), Brown Sugar (1/2 cup), Heavy Cream (4 Tbsp), Orange (1), Honey (2 tsp), Vanilla Extract (1 tsp), Salt (as needed), Ground Cinnamon (as needed), Ground Nutmeg (as needed) and Ground Allspice (as needed). Using a hand mixer, beat on low to medium until the filling is smooth and creamy.
step 8
Pour evenly into the pie crust. Bake for 1 hour and 15 minutes. Allow to cool for 2 to 4 hours.
step 8 Pour evenly into the pie crust. Bake for 1 hour and 15 minutes. Allow to cool for 2 to 4 hours.
step 9
Serve with your favorite whipped topping. Enjoy!
step 9 Serve with your favorite whipped topping. Enjoy!
Tags
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American
Gluten-Free
Shellfish-Free
Fall
Vegetarian
Dessert
Thanksgiving
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