Martha Stewart Alexis’s Sweet Potato Pie

Martha Stewart Alexis's sweet potato pie turns roasted sweet potatoes, half-and-half and warm spices into a creamy custard pie in 2 hours 15 minutes. Try this easy dessert for Thanksgiving or Christmas dinner, since it's make-ahead friendly and tastes better than any canned-filling pie.

Roast the sweet potatoes whole in the oven instead of boiling or microwaving them, because the dry heat caramelizes the flesh and deepens its sweetness. Boiled potatoes add water, so the filling turns bland and loose.

Martha's daughter Alexis flavors the filling with lemon zest, cinnamon, allspice and nutmeg, so the pie tastes bright instead of heavy. Folding in melted butter at the end also keeps the custard rich without making it dense.

Martha Stewart Alexis's Sweet Potato Pie

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

55

minutes

Calories

340

kcal

Roasted sweet potato puree is whisked with eggs, half-and-half and warm spices, then baked in a prebaked crust until the center sets. It comes out dense and custardy but not heavy.

Ingredients

• 4 medium sweet potatoes
  

• 3 large eggs, lightly beaten
  

• 1/3 cup sugar
  

• 1 teaspoon grated lemon zest
  

• 3/4 teaspoon ground cinnamon
  

• 1/2 teaspoon ground allspice
  

• 1/8 teaspoon freshly grated nutmeg
  

• 1/4 teaspoon salt
  

• 1 1/2 cups half-and-half
  

• 4 tablespoons (½ stick) unsalted butter, melted and cooled
  

• 1 Prebaked Pie Crust
  

• Whipped cream, for serving (optional)
  

Directions

• Roast the sweet potatoes: Preheat the oven to 400°F, then pierce 4 medium sweet potatoes several times with a fork and set them on a baking sheet. Roast about 1 hour, until a knife tip slides in easily, then let them cool slightly.
• Puree the flesh: Peel the potatoes once they are cool enough to handle and process the flesh until smooth, which should give you about 2 1/2 cups. A bowl and a potato masher work too, so let the puree cool completely.
• Mix the custard base: Whisk 3 lightly beaten eggs, 1/3 cup sugar and 1 teaspoon lemon zest in a medium bowl. Then add 3/4 teaspoon cinnamon, 1/2 teaspoon allspice, 1/8 teaspoon nutmeg, 1/4 teaspoon salt and 1 1/2 cups half-and-half, and whisk until smooth.
• Combine the filling: Add the egg mixture to the cooled sweet potatoes and whisk until no streaks remain. Then whisk in 4 tablespoons melted, cooled butter and pour the filling into the prebaked pie crust.
• Bake the pie: Bake for 50 to 60 minutes, until the filling is set and a knife tip comes out clean from the center. Cool the pie completely before slicing, then top each slice with whipped cream if you like.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart 14-cup food processor, Pyrex 9.5-inch glass pie plate. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned sweet potatoes instead of roasting fresh ones?

You can, but the pie will taste flatter. Martha's recipe says roasting beats boiling, microwaving and canned, because the oven caramelizes the flesh. If you do use canned, drain them well and pat them dry so the filling doesn't turn watery.

Can I make sweet potato pie ahead for Thanksgiving?

Yes, and it actually suits a make-ahead plan. Bake the pie, cool it completely, then cover and refrigerate for up to 2 days. Add the whipped cream just before serving so it stays fluffy.

How do I know the pie is done baking?

The filling should look set, with only a slight wobble in the very center. Insert a knife tip into the middle, and if it comes out clean, the pie is ready. That usually takes 50 to 60 minutes.

Why does my pie need a prebaked crust?

Prebaking keeps the bottom crisp under a wet custard filling. Without it, the crust steams and turns soft before the filling sets. Use a baked crust that is cool or barely warm when the filling goes in.

Can I use milk or heavy cream instead of half-and-half?

Heavy cream works but makes a richer, denser pie, while whole milk gives a lighter, looser custard. Half-and-half is the balance that Martha's version is built on. If you swap, keep the same 1 1/2 cups and bake until the center sets.