Set the oven’s temperature to 350 F/176 C. Wash, dry, and pierce with a fork the giant sweet potato, which should be about one pound in weight or slightly bigger.
It should bake for 60 to 70 minutes, or until fork tender, on a sheet pan or other baking sheet in the centre of the oven.
NOTE:If you like, you can also boil it for 50 to 60 minutes. I’d rather bake it.
Once it has finished baking, let it cool for 15 to 20 minutes before handling. Peel the skin off and put it in a big basin. Put it in a food processor or mash it with a fork after that.
Use a hand mixer or stand mixer to combine the mashed sweet potato with the softened butter. Simply using a strong whisk is another option. If necessary, scrape the bowl’s sides.
Add the milk, vanilla essence, both eggs, both sugars, cinnamon, nutmeg, and so on. When everything is smooth, combine or whisk it.
Considering how fluid the mixture is likely to be, add flour, roughly a tablespoon at a time. Instead of using a mixer, simply incorporate it with a whisk or spoon. Avoid over-mixing it. The flour will make it thicker. It should resemble applesauce in texture. However, don’t add more flour than 3 tablespoons.
Why is my pie made of sweet potatoes so soft?
Keep in mind that when you remove it from the oven, just the center should be wobbly. The pie will be too soft if it jiggles throughout. In order for the pie to set, the appropriate temperature must be reached.
Shrinkage, a typical byproduct of chilling, causes a custard pie filling to split from the crust. The truth is that because moisture is lost during baking, all baked goods contract as they cool. With pies, the filling and crust are contracting in different directions, which frequently causes separation. However, there are measures to lessen the likelihood of this occurring. One is to prevent sudden fluctuations in temperature; pick a place to cool your pie that is free from drafts and wait until it has completely cooled before putting it in the refrigerator.
Pies should not need to be refrigerated, thus I prefer to serve them the same day they are produced. In order to give the pastry crust time to shrink before the filling is added, I always prebake it for pumpkin and other custard pies. Separation will be reduced, even if the filler will still decrease after chilling.
Your best option might be to hide any separation if you have to bake a pumpkin pie a day in advance. Before serving, I like to scatter chopped, roasted nuts or almonds over the border of the mixture. I’ve also used biscotti or crushed gingersnaps. If you’d like, pipe some ornamental whipped cream around the edge. Recognize that the divide might be unavoidable and that everyone will forget how it looks after just one taste of homemade pumpkin pie.
Prepare my pie crust recipe if making your own pie crust. After the dough has chilled, roll it to a thickness of 1/4″ and arrange it into a pie dish, crimping or fluting the edges.
If using a store-bought pie crust, adhere to the directions on the packet. Place the dough in a pie dish and trim the edges with a fork or knife.
You now have a choice between placing the sweet potato filling on top of the unbaked pie crust or blind baking the dough first to guarantee a crunchy pie bottom. It’s entirely up to your preferences; I’ve made the pie both ways and they’re both delectable.
To bake the crust in the dark: Wrap a double layer of parchment paper or aluminum foil around the cold pie shell. Pie weights or dried beans (approximately 1 quart/950 gr) should be used to fill the pie. Bake for 1518 minutes, or until the edges are firm and just starting to turn brown, at 400o F (200o C). Pie crust should be carefully taken out of the oven. Return the crust to the oven, take out the paper and weights, and bake for an additional 510 minutes, or until the crust is golden and crisp.
To Prepare the Sweet Potatoes:
Oven: Heat it to 375 degrees Fahrenheit (190o C). Place sweet potatoes on a baking sheet coated with foil after multiple knife piercings. Bake for 50 to 60 minutes, or until thoroughly softened.
Sweet potatoes should be put in a big saucepan on the stove. Bring them to a boil on the burner after covering them with water. 45 to 50 minutes of boiling time, or until very soft.
Use a fork to poke the potatoes in the Instant Pot or pressure cooker. In the Instant Pot or electric pressure cooker, place a heatproof trivet or steamer basket. The sweet potatoes should be put on the trivet along with 1 cup of water. Verify that the valve is set to seal before you secure the lid. Small/medium potatoes are set to cook under HIGH pressure for 1218 minutes. Allow the pressure to naturally release for 10 minutes once the cooking period has ended. Release any remaining pressure quickly and carefully. Take the sweet potatoes out of the pressure cooker by opening it.
Allow sweet potatoes to cool until they are convenient to handle after they are cooked through. Peel the potatoes’ skins after cutting off the tops and bottoms.
Sweet Potato Filling:
Beat, blend, or pulse the potatoes on medium-high speed until smooth using a handheld or stand mixer equipped with a paddle or whisk attachment (you can also use a blender or food processor for this).
Beat, blend, or pulse the remaining filling ingredients until well-combined and smooth after adding them. NOTE: To ensure a smoother texture and to remove some of the fibrous strings you often find in sweet potatoes, I like to press the sweet potato mixture through a big sieve.
In a small bowl, combine the ingredients for the eggless egg wash. Apply eggless egg wash to the crust’s edges.
Bake the pie for 55 to 60 minutes, or until the middle is just wobbly. A toothpick should “largely cleanly” exit the pie’s center when inserted. The edge should be set, but the middle should sway. Note: If you notice that the pie crust’s edges are browning too quickly, cover them with a pie crust shield or a ring of aluminum foil.
Take the pie out of the oven. Before serving, place it on a cooling rack and let it cool for at least 2 hours at room temperature.
Your sweet potato pie can be kept in the refrigerator for up to 3 days or covered at room temperature for up to 24 hours.
For up to three months, FREEZE the pie with a tight cover of plastic wrap or foil. Once defrosted, bring the food to room temperature before slicing when it is time to serve by letting it sit in the refrigerator overnight.
- Preparing the pie crust requires the dough to cool in the refrigerator for at least two hours before rolling out, so if you’re making it, I suggest making it the night before.
- To get rid of some of the fibrous strings you often find in sweet potatoes and guarantee a smoother texture, I like to press the sweet potato mixture through a big sieve.
- Apply a pie crust shield or an aluminum foil ring to the sides of the pie crust while baking to prevent them from browning too soon.
For up to 24 hours, this eggless sweet potato pie can be kept covered at room temperature. I would advise cooling it if you need to preserve it for a longer period of time.
Give your pie a bounce to see if it’s done; while the middle will wobble, the edge will be set.
You can serve eggless sweet potato pie chilled or at room temperature. I enjoy topping my dessert with a generous amount of whipped cream and candied pecans.
- A medium nonstick skillet should be heated.
- Add 2 tablespoons (28 g) butter, 1/4 cup (50 g) sugar, and 1 cup (100 g) pecans. For roughly three to five minutes, or until the nuts are thoroughly coated in the heated sugar/butter, stir continuously with a heatproof rubber spatula.
- Pecans should be moved to a plate covered in parchment paper. In 5-7 minutes, the coating and pecans will solidify.
Why doesn’t my sweet potato pie set?
All custard pies need dairy in some form, with milk, cream, or half-and-half being the most common options. However, due to the Southern roots of the sweet potato, the region with high temperature-scanned milk is more distinctive as the origin of sweet potato pie. Fresh milk cannot match the taste and solidity of evaporated milk.
Use this advice: Instead of cream or half-and-half, use evaporated milk. The texture of the pie becomes creamier and sweeter as a result.
Using pumpkin pie spice.
It’s not pumpkin pie, though. Pumpkin pie benefits from the use of clove and spices, whereas sweet potato pie does not. Even if the pie is homemade, avoid seasoning it with a spice combination. Instead, spend money on aromatic vanilla extract (or even vanilla bean paste) and season your sweet potato pie with only cinnamon, nutmeg, and ginger. The outcome is a pie that is softer, sweeter, and more fragrant.
Use this advice: Use vanilla extract (or even vanilla bean paste) as the main flavor and add modest amounts of nutmeg, cinnamon, and ginger to balance it out.
Not baking the pie correctly.
The creamy texture of other custard pies can be found in sweet potato pie. Although the ingredients are where it all starts, the way you bake the pie has a significant impact on the outcome. It will never set up to slice if you overbake it since it will become dense and lose its satiny mouthfeel.
Follow these tips:
- When finished, nudge the pie. The pie should jiggle slightly in the middle and have some give in the center.
- When the pie is finished, an instant-read thermometer reads 175F within. A knife pushed into the edge of the filling should come out moist but clean if you don’t want to take the temperature.
Not giving the pie enough time to rest.
Sweet potato pie takes time to cool after baking, just like any custard pie. Give the pie time to completely cool so your guests can enjoy the picture-perfect slice it is capable of while the sweet, enticing aroma may tempt you.
Follow this advice: Give your pie 24 hours to chill and rest before slicing into it for the best results. The absolute minimum is four hours if your schedule is more constrained.