Ingredients
- 1 recipe Sweet Pie Crust, recipe follows
- 1 egg white, lightly beaten
- 1 1/2 pounds sweet potatoes
- 1 tablespoon vegetable oil
- 1/2 cup light brown sugar
- 1/2 cup maple syrup
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup heavy cream
- 4 large eggs
Directions
Preheat oven to 375 degrees F.
Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use.
Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula. You should have about 1 1/2 cups of smooth sweet potato puree.
In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the tart is golden brown, 35 to 45 minutes. Remove the tart from the oven and allow to cool for at least 20 minutes before serving.
Basic Sweet Pie Crust:
- 1 1/2 cups plus 2 tablespoons bleached all-purpose flour
- 1 tablespoons sugar
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
- 2 tablespoons vegetable shortening
- 3 tablespoons ice water, or as needed
Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
Yield: 1 pie shell

















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By zr0ze
Albuquerque, NM
on November 20, 2012
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This recipe is tied with my family recipe that is 10 generations old. Emeril Lagasse you do know what you are doing when it comes to flavor profiles and cooking my friend. If any of you want a sweet potato pie recipe that will WOW everyone that eats it, then by all means use this recipe. It is perfect just the way it is. Feel free to change it and make it your own, but I tell you it is absolutely perfect just the way it is. I use it for my holiday super top secret dessert that has everyone asking for the recipe. Happy Holidays Everyone!
By heaham512
Houston, Texas
on December 15, 2011
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Delicious!!
By ljyftw_13075411
Jonesboro, 42
on November 26, 2011
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I never had a sweet potato pie, and this one is good! My husband and my sister in-law said this is the BEST one they ever have! The only thing that I have to change is the baking time--took me 50 minutes to bake. Other than that, everything turned out just fine.
Read all 37 reviews