Sweet potatoes are on a monthly rotation in my household; even my dog, Snoopy, loved them. The different components of the pie can be prepared on different days. Here’s a suggested order of steps you might find useful, especially if you make this for Thanksgiving. Day 1: Roast sweet potatoes, reduce the beer, and prepare the pie crust, but don’t blind bake (partially bake). Day 2: Blind bake the pie crust, prepare the sweet potato custard, and bake the pie. Of course, you can also do this all in one day.
Credit: Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas
Recipe Summary test
1 hr 25 mins
4 hrs 25 mins
You can use the same recipe to make a pumpkin pie, using 15 oz (430 g) unsweetened pumpkin purée in place of the sweet potato. Feel free to use a different crust, homemade or store-bought.
Most pie crusts tend to absorb a bit of water from the filling; nut-based crusts are notorious for this, because nuts release their fat on cooling and also absorb moisture from air (most nuts, including almonds, are hygroscopic). I’ve tried “waterproof¬ing” pie crusts with egg whites, but that’s never worked for me. Here’s a method that does work: Melt 3 Tbsp of white or dark bittersweet chocolate and paint the surface of the pie with a pastry brush. Let the chocolate set and harden before you pour in the custard and bake.