Rating: 3.69 stars
59 Ratings
  • 5 star values: 12
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1

Transform a classic sweet potato pie into a showstopping stunner with a couple of clever make-ahead garnishes, buttery pie crust "leaves" and sparkling sugared cranberries

Martha Stewart Living, November 2020

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Credit: Pieter Estersohn

Recipe Summary test

prep:
45 mins
total:
7 hrs 25 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Roast sweet potatoes on a parchment-lined baking sheet until tender when pierced with the tip of a knife, about 1 hour. When cool enough to handle, peel (discarding skins), place flesh in the bowl of a food processor, and process until smooth. (Purée can be made ahead and refrigerated in an airtight container up to 3 days.)

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  • Reduce oven temperature to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate 15 minutes.

  • Line crust with parchment and fill with dried beans or rice. Bake until edges begin to turn golden, 25 to 30 minutes. Carefully remove beans and parchment; continue baking until bottom and sides are golden brown, 15 to 20 minutes more. Let cool completely on a wire rack. (Crust can be stored at room temperature, covered tightly in foil, overnight.)

  • Reduce oven temperature to 350°F. In a medium bowl, whisk together eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half. Whisk in 1 1/2 cups sweet-potato purée (reserve any remainder for another use) until thoroughly combined. Pour mixture into crust.

  • Cover edges of crust with a foil ring, avoiding custard, and bake directly on oven rack until filling is just set in center, 40 to 45 minutes. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 4 hours or, covered, up to 2 days. Serve, topped with piecrust leaves and sugared cranberries, with whipped cream on the side.

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Reviews (2)

59 Ratings
  • 5 star values: 12
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
02/01/2018
I cheated a little and used a store-bought graham cracker crust. THAT was the only thing I wouldn't do again because the crust was not as soft as I would have liked. For the sweet potato puree, I just baked the potatoes for an hour, peeled off the skin and pureed it. It has such a wonderful, natural taste! The pie was so delicious that, every time my husband passed the refrigerator, the pie got smaller!
Rating: Unrated
11/29/2007
We choose this pie along with my Mother, for Thanksgiving Holiday Dinner, all find it very good