Recipe: Sweet Potato Pie

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Everyone has a holiday dessert that is passed on from family member to family member, this is mine (with my spin). Sweet potato pie has ALWAYS been served at my family’s Thanksgiving dinner. 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 before we begin.

I think it’s important to know where food and recipes come from. For this particular dessert, although the recipe I’m sharing is my version which is a mash-up of my mother’s and grandmother’s recipes. I know that the origins of sweet potato pie itself come from enslaved people and I want to honor that by sharing what I know personally and from some research.

Sweet potato pie began to appear in the southern United States as early as the colonial days. The use of sweet potatoes is found in Southern, but more specifically, African/Black American cuisine and can be traced back all the way to West African influences. The sweet potato, which is native to the Americas, was used by enslaved Africans as an alternative to the yam. 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, and rightfully so, a fan favorite.

Some notes before starting:

Just a heads up, this sweet potato pie is a PROCESS. I really recommend that you read through the recipe first and make sure you understand what steps you’re doing before you start, otherwise, you might find yourself stressed out or miss steps.

Cracks in your pie are generally from over-baking… which I am definitely guilty of. There is an incredibly fine line between just done and overdone. But to be honest, sometimes, cracks just happen. I’ve had pies that are perfect and pies that have cracks. But once you top it with marshmallow whipped cream, who’s to know?

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

Cooking with Kids

DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.

For this recipe, I suggest kids help with mashing the sweet potatoes or making the whipped cream.

*I DO NOT recommend the kids help with the caramel. It is hot, and it can be finicky. There is also watching required as well, so I highly recommend making that during nap time (or having someone help you) if you have really small ones. Trust me when I say, you’re gonna want to do that one on your own.

ENJOY and Share! 

Let me know what you thought! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

Looking for more perfect Thanksgiving food ideas? How about one of these?

• Cranberry Granita
• Cranberry Bellini
• Overnight French Toast

Sweet Potato Pie with Marshmallow Whipped Cream

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• Total Time: 2 hours 45 minutes
• Yield: 8 slices (1 pie) 1x

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Description

My take on the classic Southern dessert, sweet potato pie, is sweetened with homemade caramel sauce and topped with marshmallow whipped cream.

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Ingredients

Units USM Scale 1x2x3x

Pie Filling

• 1.5 lbs Sweet Potatoes
• 2 tablespoon flour
• 1 teaspoon all spice
• 1 teaspoon cinnamon
• 4 tablespoon butter (cold and cubed (this is 1/2 stick))
• 2 eggs
• homemade caramel sauce

Caramel Sauce

• 1 cup Granulated Sugar
• 1/4 teaspoon salt
• 1/4 cup water
• 1/4 cup heavy cream
• 4 tablespoon butter ((this is 1/2 stick))

Marshmallow Whipping Cream

• 1 cup heavy whipping cream (cold)
• 1 (7 oz) Jar Marshmallow Fluff (AKA Marshmallow Cream)

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Instructions

1. Peel, Clean, Chop and Boil sweet potatoes until soft enough to mash.
2. Drain and let cool slightly (I just let them sit there while I work on the caramel sauce).
3. Pre-heat Oven to 350° F

Start Caramel Sauce:

1. 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

1. While the sugar water is boiling, blend together the sweet potatoes, allspice, cinnamon, flour, and butter. Add the eggs and continue blending until completely combined.

Back to the caramel:

1. Once the caramel is a light golden color, turn off the heat and immediately stir in cream and butter. The mixture will bubble up so be careful (the steam is VERY HOT)!
2. Once the Caramel is completely mixed, pour over the Sweet Potato mixture. Blend together until incorporated.
3. Pour into your Pie Crust and bake for about an hour or until the center of the pie is slightly jiggly. 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.
4. 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 (See whipping cream instructions and ingredients).
5. Once the Pie is completely cool (about an hour or so), 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.

Whipping 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, and 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.

Notes

You have the option to top the pie with regular whipped cream, candied pecans, or both, or leave it plain.

 

Nutritional Facts:

These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

• Prep Time: 45 minutes
• Cook Time: 2 hours
• Category: Dessert
• Cuisine: American, Southern American

Nutrition

• Calories: 420
• Sugar: 30
• Sodium: 236
• Fat: 26
• Saturated Fat: 16
• Carbohydrates: 45
• Fiber: 3
• Protein: 4
• Cholesterol: 113

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