• Jenn

Sweet Potato Pie

Updated: 3 days ago




Everyone has a holiday dessert that is passed on family member to family member, this is mine (with my spin). Sweet potato pie has ALWAYS been served at my family's thanksgivings. My own kids ask for it EVERY year. This recipe has a fun spin with marshmallow whipped cream! WHAT?? 🤯 I'm pretty sure my kids really enjoy that part the most. But, even so I had to share this goody with you. Bon Appétit!



Some history on the sweet potato pie...


I think it's important to know where food and recipes come from. So starting with this recipe... if I am able. I'm going to share the history of these foods with you along with the recipe.


Sweet potato pie begins to appear in the southern United States as early as the colonial days. The use of sweet potatoes is found in Southern, but specifically, African-American cuisine and can be traced back to West African influences. The sweet potato, which is native to the Americas, was likely used by enslaved Africans as an alternative to the yam found in their homeland. Recipes for sweet potato pie first appeared in printed cookbooks around the 18th century, where it was included with savory vegetable dishes, but by the 19th century, sweet potato pie was more commonly classified as a dessert. Now, it's a popular dessert among many including this girl.



OK, ON TO THE RECIPE!


You'll need the following:

1 Pie Crust (Homemade or store bought)

1.5 lbs Sweet Potatoes

2 tbsp flour

1 tsp all spice

1 tsp cinnamon

4 tbsp (1/2 stick) butter cold and cubed

2 eggs

caramel sauce see below



Caramel Sauce

1 Cup Granulated Sugar

¼ tsp salt

¼ cup water

¼ cup heavy cream

4 tbsp (1/2 stick) butter


Marshmallow Whipping Cream

1 cup heavy whipping cream (cold)

1 (7 oz) Jar Marshmallow Fluff or Marshmallow Cream



Got everything? Awesome! Let's Get Baking!

Just a heads up, this pie is a PROCESS. I really recommend ready through the recipe first and making sure you understand what steps you're doing before you start baking, or will be incredibly stressed out.


ok... any who,


1. Peel, Clean, Chop and Boil sweet potatoes until soft enough to mash.

2. Preheat Oven to 350°F

3. Drain and let cool slightly (I just let them sit there while I work on the caramel sauce).


Start Caramel Sauce:

3. In a small saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until a light golden, without stirring (You want it to look like the light caramel used for popcorn balls)



Back to the Sweet Potatoes

4. While the sugar water is boiling, blend together the sweet potatoes, all spice, cinnamon, flour and butter. Add the eggs and continue blending until completely combined. (keep an eye on that caramel though, you don't want it to burn or crystallize)


Back to the caramel:

5. Once caramel is a light golden color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful (the steam is VERY HOT)!

6. Once the Caramel is completely mixed, pour over Sweet Potato mixture. Blend together until incorporated.

Unbacked Pie Ready to go






7. Pour into your Pie Crust. Place Pie on a baking sheet (just incase, if should be fine, but I'm a better safe than sorry kind of girl) and bake for about an hour or until the center of the pie is slightly jiggly.


















What your toothpick/wooden skewer should look like.






A toothpick inserted into the center should come out "Mostly" clean. *If you're worried about the crust edge over browning, after 30 minutes do a crust shield, by placing aluminum foil around the edges. (See image to the left)










9. Place the pie on a cooling rack and allow the pie to cool for about an hour. The pie might "deflate" slightly, which is perfectly normal. While this is cool, make your marshmallow whipped cream.


All done baking! Now... for the Whipped Cream!



Marshmallow Whipped Cream:

1. Beat cold heavy whipping cream on high speed using a stand mixer or hand mixer. Beat until soft peaks form (the whipped cream has thickened slightly but does not stand up on its own).


2. Add the marshmallow cream/fluff, continue whipping on high speed, scraping down the sides of the mixer as needed, until a loose whipped cream forms. The end result will be stiffer than soft peaks but not all the way to a hard peak. Finally... Decorate and Enjoy!


3. Once the Pie is completely cool, top the pie by either pouring over and spreading the whipped cream, covering the pie or dollop using a piping bag over spots on the pie making sure every slice gets a dollop (See Image below).



Look How pretty that pie is!


Recipe Notes

You could also top the pie with regular whipped cream, candied pecans, some sort of combination or.... nothing at all.








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