MAKES
One 9 inch / 23 cm single crust pie
TAKES
Prep time: 2 hours
Cook time: 1 hour 20 minutes
Total: 3 hours 20 minutes
✻ ABOUT THIS RECIPE
I think sweet potato pie is far superior to pumpkin pie. It has a creamier, silkier texture - one that reminds me less of baby food than a classic pumpkin pie. This pie takes it to another level with a beautiful, toasty layer of brown sugar marshmallow - a nod to the classic dish often served at Thanksgiving, but pie-ified.
INGREDIENTS
one recipe Extra Flaky All Buttah Pie Dough or Gluten Free Pie Dough, Par-Baked + cooled completely
Filling
681 g / 1 ½ pounds sweet potato
170 g / 3 large eggs, at room temperature
159 g / ¾ cup light brown sugar
99 g / ½ cup granulated sugar
156 g / ⅔ cup heavy cream
56 g / 4 tablespoons unsalted butter, melted
7 g / 1 ½ teaspoons vanilla extract
6 g / 2 teaspoons ground cinnamon
3 g / 1 teaspoon ground ginger
2 g / ½ teaspoon fine sea salt
1 g / ½ teaspoon ground allspice
< 1 g / ¼ teaspoon freshly grated nutmeg
Marshmallow Topping
150 g / ⅔ cup cool water, divided
12 g / 1 tablespoon powdered gelatin
141 g / ⅔ cup light brown sugar
66 g / ⅓ cup granulated sugar
156 g / ½ cup light corn syrup
10 g / 2 teaspoons vanilla bean paste or extract
nonstick spray, as needed
Bake This Recipe With Me:
METHOD
1. Preheat the oven to 375°F / 190°C with a rack in the lower third of the oven. Place the par-baked pie crust on a baking sheet.
2. Place the sweet potatoes onto the prepared pan. Bake until they are very tender, 1 hour 15 minutes - 1 hour 45 minutes. Cool the potatoes until they can be easily handled.
3. Peel away the skin and/or scoop the flesh into a liquid measuring cup, packing it down. You should get about 475 mL / 2 packed cups of sweet potato.
4. Remove the foil from the baking sheet, and discard it. Line the cooled baking sheet with parchment paper. Place the par-baked pie crust on the baking sheet, and set aside.
5. Make the filling: in a large bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined. Add the cream, melted butter, and vanilla, and whisk well to combine.
6. Whisk in the sweet potatoes. The filling should be smooth but thick. Stir in the cinnamon, ginger, salt, allspice, and nutmeg to combine.
7. Pour the filling into the cooled crust, smoothing the top with a spatula. Bake until the filling is set at the edges but still slightly jiggly in the center, 40 to 45 minutes. Remove from the oven and cool completely on a rack.
8. Make the marshmallow topping. Bloom the gelatin: pour 75 g / 1/3 cup of the water into a small bowl. Sprinkle the gelatin evenly over the surface and let sit while you prepare the sugar mixture.
9. In a medium pot, combine the brown sugar, sugar, corn syrup, the remaining 75 g / 1/3 cup water, and the vanilla bean seeds (if using vanilla extract, you’ll add it later).
10. Bring the mixture to a boil over medium heat—you can stir it to help the sugar dissolve until it comes to a boil, but once it begins to bubble, stop stirring. Boil the mixture until it registers 245°F / 118°C on an instant-read thermometer (or attach a candy thermometer to the side of the pot), then remove from the heat and carefully pour the hot syrup into the bowl of a stand mixer fitted with the whip attachment.
11. Add the bloomed gelatin to the hot syrup and whip the mixture until it is white and very fluffy, 4 to 5 minutes. It should be thick enough to hold its shape, not soft or runny. (If using vanilla extract, add it now and mix to combine.)
12. While the mixture whips, lightly spray any utensils you’ll use to transfer the marshmallow to the top of the pie (like a silicone spatula and/or a small offset spatula) with nonstick spray. Have the cooled pie ready for topping.
13. Use the greased spatula to scoop the marshmallow onto the top of the pie. You want to work quickly here—as the marshmallow mixture cools, it will start to set. Use a small offset spatula to spread the marshmallow into an even layer or mound it higher in the middle for a more classic shape. If desired, toast the marshmallow with a kitchen torch.
14. Let sit until the marshmallow is completely cool before slicing and serving the pie. (Spray the knife with nonstick spray after every few cuts to make it easier to slice cleanly)
NOTES
The crust can be par-baked up to 24 hours ahead of baking the final pie.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
