Sweet Potato Pie Tips
How do you make pie crust from scratch?
To make a
single-crust pie crust from scratch, combine 1 cup of all-purpose flour and 1/4 teaspoon of salt; cut in 1/3 cup of shortening until crumbly. Sprinkle with 1-1/2 teaspoons of white vinegar. Gradually add 2-3 tablespoons of 2% milk, tossing with a fork until a ball is formed. Then, wrap in plastic wrap and refrigerate for 30 minutes.
Watch us make this sweet potato pie!
Do you refrigerate sweet potato pie?
Sweet potato pies are essentially baked custard pies, so they should be stored in the refrigerator. After baking your pie, let it cool completely for 2 to 4 hours. Loosely cover the pie with aluminum foil before refrigerating for up to 4 days.
Can you freeze sweet potato pie?
Yes,
you can freeze sweet potato pie. Do keep in mind that the texture may change slightly. Once your pie has completely cooled, tightly wrap it in a few layers of plastic wrap. Then, wrap in foil or place in an air-tight freezer container. You can freeze this recipe for up to 3 months. To thaw, place in the refrigerator overnight.
Can you reheat sweet potato pie?
Yes, you can reheat this yummy sweet potato pie recipe. If reheating directly from the freezer, place frozen pie on a baking sheet (brush off any frost) and heat at 300° for 40-50 minutes. If your sweet potato pie has thawed from frozen in your refrigerator, place the chilled pie on the baking sheet and bake at 300° for less time, for about 30 minutes. In both cases, insert the tip of a knife into the center of the pie to see if the pie has warmed up.
Reviews
At ma new ?? it's gonna be fun & exciting to make
Absolutely the best sweet potato pie since my moms. Love the creamy goodness and light great texture. I let the butter and eggs come to room temperature and I bake my potatoes. Love it. Thanks
Disappointing texture. Easy to make. (I nuked the sweet potatoes.) Great taste. (I added some ginger.) I sliced the cooked potatoes thin before mashing, so there weren't any strings. But the texture was too solid -- almost dry. I think a pie like this ought to be more custard-like. This wasn't custard-y at all. Next time I'll try a recipe that's more like Libby's pumpkin pie, with more milk.
Easy to follow Recipe. Great flavor
Easy and good. I baked the sweet potatoes in the microwave skins on, let them cool and peeled them. Much easier then peeling and boiling. Skins just pull off after starting top with a knife.
Years - YEARS - ago I made a sweet potato pie and it was delicious. Unfortunately I don't remember what recipe I used. So, thanks to the internet, I found this recipe. Rated @ 4 1/2 stars I was sure it would be a winner. Was I WRONG! I followed the instructions to the letter an was astounded that this recipe had so many positive reviews! It was tasteless, flavorless, and much like a bland sweet potato muck in a pie crust. After one taste, I tossed mine in the garbage! Simply awful!
I’ve never made or tasted sweet potato pie before but decided to make this. It was sooooo good! I did add a little extra sugar but that was based on another recipe that I was considering....this will be my go to from now on.
OMG - this was AMAZING. It was the first time I EVER made a Sweet Potato pie and I brought it to two separate places and BOTH times it was a hit~it's so easy and soooooo delicious.
Really easy pie filling and whipped topping,remember to chill beaters and bowl for creamy whipped cream. 425F since this is a USA recipe. If in doubt just look at another recipe. Most will bake the same length of time. No worries. Be happy!!
I love this recipe! I an new to baking and this recipe was easy to follow, both my husband and neighbor enjoyrd it. I do add more cinnamon and vanilla for my taste.