Description
This recipe guides you through making a comforting sweet potato pie with a creamy filling and a light, fluffy whipped cream topping. Optional toasted coconut flakes add a tropical twist to this classic dessert. Learn how to achieve the best whipped sweet potato pie, perfect for any occasion.
Ingredients
Scale
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie crust
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1/4 cup toasted coconut flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the sweet potato pieces in a large pot of lightly salted water until very tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the cooked sweet potatoes until smooth.
- Add the melted butter, granulated sugar, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, cloves, and salt to the mashed sweet potatoes. Beat with an electric mixer until the sweet potato pie filling is smooth and well combined.
- Pour the creamy sweet potato mixture into the unbaked pie crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Let the sweet potato pie cool completely on a wire rack. This is key for a fluffy sweet potato pie.
- To make the whipped topping, combine the chilled heavy cream, powdered sugar, and vanilla extract in a cold bowl. Beat with an electric mixer on high speed until stiff peaks form.
- Serve slices of the homemade sweet potato pie with a generous dollop of the whipped cream. For an extra touch, sprinkle with toasted coconut flakes. This makes for a delightful sweet potato dessert whipped.
Notes
- For the best whipped sweet potato pie, ensure your sweet potatoes are very tender when mashed to avoid a lumpy filling.
- Chilling your bowl and beaters before making the whipped topping will help the cream whip faster and hold its shape better.
- You can prepare the sweet potato pie filling ahead of time and refrigerate it for up to 2 days before baking.
- Leftover whipped sweet potato pie can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg