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Sweet potato pie

Autumn in America is pie season. Pumpkin pie is a stalwart during this season, but around our family table we prefer sweet potato pie. Boldly spiced with ground coriander, nutmeg, and cinnamon, this sweet potato pie is creamy and wonderfully warming, yet light enough to come back for seconds.

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A round chocolate tart in a fluted pan sitting on a wire cooling rack. - Hetty Lui McKinnon

This is a fairly classic sweet potato, gently spice to add aroma and warmth. It’s also super adaptable so use whatever spices you have on hand; pumpkin pie spice mix works great, as does a spice mix such as snickerdoodle or Hawaii.

Make it gluten free: simply use cup4cup flour mix.

The sweet potato can be substituted with butternut squash, or simply use canned pumpkin puree.

Sweet potato pie

Serves

Ingredients

SWEET POTATO FILLING

450 g sweet potatoes (about 2), peeled and cut into 1/2-inch (1 cm) chunks
165 g brown sugar
1 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
¼ teaspoon salt
60 g unsalted butter
310 ml evaporated milk
3 large eggs
1 teaspoon vanilla extract

WALNUT PIE CRUST

200 g walnuts
150 g all-purpose (plain) flour (or gluten free cup4cup flour)
2 tablespoons brown sugar
½ teaspoon salt
112 g chilled unsalted butter cut into small pieces
cream or vanilla ice cream to serve

Instructions

Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) loose bottomed pie or tart pan.
For the walnut pie crust, in a food processor or blender, pulse the walnuts, flour, sugar, and salt until fine. Add the butter and pulse again until the mixture forms a crumbly dough. Press this into the base and side of the prepared tin, then place this on a baking sheet and bake for 15–20 minutes, until lightly browned. Remove from the oven and let cool.
Increase the oven temperature to 375˚F (190˚C).
To make the filling, place the sweet potato in a saucepan and add ½ cup (120 ml) of water. Cover and cook over a medium heat for 15–20 minutes, until the sweet potato is very soft. Drain.
Return the sweet potato to the saucepan, along with the brown sugar, coriander, nutmeg, cinnamon, salt, butter, and half the evaporated milk. Stir, and cook for about 5 minutes. Using a food processor or blender, blend the sweet potato mixture until very smooth. Allow to cool.
Whisk the remaining evaporated milk together with the eggs and vanilla extract. Pour this egg mixture into the cooled sweet potato mixture and stir to combine. Pour the sweet potato filling into the prepared pie crust, place on a baking sheet and bake for 10 minutes. Reduce the heat to 325˚F (165˚C) and cook for a further 35–40 minutes, until the filling is cooked through and the center wobbles slightly when jiggled. Remove from the oven and leave to cool—it can be eaten warm, or at room temperature.
Serve each slice with a little cream or vanilla ice cream.

Tips and Variations

Don't have walnuts? Substitute with almonds, hazelnuts or pecans

This pie can be made the day before and stored in the fridge. Bring it back to room temperature before serving.

You can also make the pastry by hand. Buy pre-ground walnuts and just mix everything together in a bowl with a wooden spoon, then rub the butter into the nut mixture with your fingertips.