Set the pumpkin aside and go for sweet potato – it has a richer flavor AND is more nutritious! This old fashioned Sweet Potato Pie recipe combines sour cream for an irresistibly velvety texture!
Sweet Potato Pie vs. Pumpkin Pie
Sweet potato or pumpkin? That’s an ongoing debate that’s probably rooted more in culture and upbringing than anything; it comes down to where you’re from and what you grew up with. But those on the side of of sweet potato insist that the flavor is much richer than pumpkin and I agree. Think about it: Plain pumpkin on its own isn’t nearly as flavorful as eating a sweet potato, and that translates over into pie as well. Beyond having a richer flavor than pumpkin, sweet potato is also more nutritious. It has more vitamins, minerals, protein and fiber. And even though we’re talking about a sugary dessert, it’s still nice to know it has some redeeming qualities, right? If it helps curb some of the guilt, I’m in!
Another plus for sweet potato pie is the convenience factor. Using canned pumpkin or canned sweet potatoes is certainly an option, but nothing beats fresh. And grabbing a couple of sweet potatoes and throwing them in the oven is far more convenient than buying a whole pumpkin, digging out the seeds and then baking it. Plus sweet potatoes are available year round. To make this sweet potato pie extra delicious we’re adding a special ingredient: Sour cream. This old-fashioned trick helps round out the flavors and makes for an especially rich and velvety-smooth texture. You’re gonna love it!
Sweet Potato Pie Recipe
Let’s get started! Scrub the sweet potatoes and wrap them in foil. We’re going to bake, not boil, them. That way none of the nutrients are lost in the water and it also keeps the flesh drier so the pie doesn’t border on runny. When the potatoes are done let them cool until you can handle them (this can also be done well in advance). The peels will come off easily. Discard the peels. Place the sweet potato in a large mixing bowl and set aside.
Place the sweet potato flesh in a large mixing bowl and mash with a fork until the lumps are broken up. Before you continue with the filling, let’s get the pie crust going. Place the pie crust in a standard 9-inch pie pan and flute the edges. Line the pie crust with aluminum foil and fill the bottom with some dried beans. Preheat the oven to 350 degrees F and position the rack on the bottom third of the oven. Bake the crust for 10 minutes. Remove the beans and foil.
While the crust is baking finish up the filling. Mash the sweet potato with a fork. Add the remaining ingredients in with the sweet potato.
Beat until the mixture is smooth and there are no lumps remaining. Pour the mixture into the warm prepared pie shell and bake for 45-50 minutes until the center of the filling is just set. Cover the edges with foil if they start to turn too brown.
Allow the pie to cool completely before serving.
Slice and serve this Sweet Potato Sour Cream Pie with whipped cream. Enjoy!
Sweet potato fans, be sure to also try our:
Broas Castelares (Portuguese Sweet Potato Cookies) Roasted Sweet Potato Fettuccine Alfredo Curried Roasted Sweet Potato Soup with Tarragon Sweet Potato Corn Chowder Sweet Potato and Orange Buttermilk Pancakes
First published on The Daring Gourmet Nov 25, 2015 Read more about me…
