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Alexis's Sweet Potato Pie

This scrumptious sweet-potato pie, created by Martha’s daughter, Alexis, strikes all the right balances: Its consistency is dense but not heavy, its flavor sweet but not saccharine, its filling smooth but still somewhat textured. When buying fresh sweet potatoes, choose small- to medium-size examples with smooth, unbruised skins.

  • yield: Makes 1 nine-inch pie

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Ingredients

  • 4 medium sweet potatoes
  • 3 large eggs, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups light cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1 Prebaked Pie Crust Prebaked Pie Crust
  • Whipped Cream, for serving (optional)

Directions

  1. Step 1

    Preheat oven to 400 degrees. Pierce potatoes several times with the tines of a fork. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, and place flesh in a medium bowl. Mash well; set aside to cool.

  2. Step 2

    In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt, until well combined. Whisk in cream.

  3. Step 3

    Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 45 to 50 minutes. Cool completely before slicing. Serve topped with whipped cream.

Source
Martha Stewart Living Television

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Reviews (3)

  • 21 Nov, 2011

    I made this last year for Thanksgiving, and everyone loved it. Im making it again this year, some people have already asked if im making it. I topped mine with whipped cream. Soo Good!!!

  • 5 Dec, 2009

    I was NOT impressed with this pie at ALL. It was bland, no personality. Just BLAH.

  • 25 Dec, 2007

    Just tried this recipe for the first time and so-far-so-good. I didn't follow the instructions at all (I added all of the wet ingredients in one bowl before the crust was even finished). I'm curious to see how a pecan crust would work with this and I'd like to add bourbon to the whipping cream.