This sweet potato pie filling is so silky smooth. It’s rich and creamy and brown-sugar-sweetened. Bake it in your favorite buttery crust (here’s mine) and top it with some whipped cream… and you’ve got pie perfection, my friend.
How is sweet potato pie different from pumpkin pie?
Okay, so I know that both of these pies are the same color, and they both call for some of the same spices, but guys… sweet potato and pumpkin are (obviously) different. I mean, for starters, one is a squash and the other a root vegetable. I consider pumpkin to be a vehicle for flavor; it carries other flavors well. When you’re eating pumpkin pie, what you’re really tasting is “pumpkin pie spices” in a creamy custard form. On the other hand, sweet potatoes have a flavor all their own and are enhanced by other flavors/spices. I love pumpkin pie and consider it an essential part of my holiday menu (for nostalgic reasons – it has always been part of our celebration). But if I HAD to choose which pie actually tastes better (ignoring the fact that absolutely no one is making me choose and I’m fully capable of making both pies… and yet here I am creating this slightly stressful scenario for myself for no reason whatsoever…), I’d have to pick sweet potato pie. I find sweet potato pie to be a little sweeter, a little thicker, and more velvety in texture, whereas pumpkin pie is a little lighter, a bit silkier, and more like a creamy custard.
What’s the secret to a silky smooth sweet potato pie filling?
The blender. It makes SUCH a difference. Combining the filling ingredients in a blender results in a velvety smooth sweet potato pie filling. I’ve tried making sweet potato pie filling by hand – even in a stand mixer – and the result? A pretty fibrous filling. I mean, it’s not bad, but the difference between a hand-mixed filling and a blended filling is significant.
How should I cook sweet potatoes for sweet potato pie?
I know some will tell you to cook sweet potatoes however you want, and while I’d really love to give you the easy way out on this… I can’t.
You’re going to have to bake the sweet potatoes until they’re slightly caramelized for the very best flavor. You guys know how much I love my instant pot, but this is not the time for that appliance. I’ve tried this same pie with steamed sweet potatoes, and it’s not the same, not at all. You might think that because we’re blending the filling, it won’t matter, but it does. The sweet potatoes are what make this pie and if we’re choosing between roasted caramelized sweet potatoes or water-logged sweet potatoes… well, just meet me at the oven, okay?
Baking concentrates the sweetness and the flavor of the sweet potatoes. While baking takes longer, we’re talking hands-off time. Also, baking sweet potatoes will make your home smell wonderful. You can bake the sweet potatoes in advance if you want to keep them in the fridge until you’re ready to make this pie.
Alright, I think I’ve made my case for baking over steaming/boiling.
You can be team pumpkin pie and team sweet potato pie. There is absolutely room for both of these pies this holiday season. Ah, and we can’t forget pecan pie. It’s a good thing that pie is easy as well, pie to make.
If you end up with too much pie (is there such a thing?), it is perfectly acceptable to serve pie for breakfast the morning after a holiday. I’m pretty sure it’s an unwritten (but also now written?) rule.
Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
