Barefoot Contessa Sweet Potato Pie

Barefoot Contessa Sweet Potato Pie is a delicious and easy recipe made with sweet potatoes, heavy cream, dark brown sugar, eggs, vanilla extract, and a blend of spices like cinnamon and nutmeg. It takes around 2 hours and 30 minutes from start to finish, including baking and cooling time.

Serve your Sweet Potato Pie with Pickled Beetroot, Pickled Red Onions, Orzo Salad or Caviar Sushi.

To make this Sweet Potato Pie, Ina begins by roasting the sweet potatoes in a preheated oven until they are soft and easy to peel. She then prepares a pie crust and blind-bakes it to ensure it stays crisp. For the filling, she blends the roasted sweet potatoes with the other ingredients until smooth. The filling is poured into the pre-baked crust and baked until set but slightly jiggly in the center. After cooling, the pie is ready to be sliced and served.

Barefoot Contessa Sweet Potato Pie Ingredients

• 1 1/2 lb. sweet potatoes (about 3 medium)
• Flour for rolling
• 1 batch of basic pie dough, chilled
• 3 large eggs
• 3/4 cup heavy cream
• 2/3 cup dark brown sugar
• 4 tbsp. unsalted butter, softened
• 2 tsp. vanilla extract
• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. kosher salt

How To Make Barefoot Contessa Sweet Potato Pie

1. Preheat and Roast Sweet Potatoes: Set your oven to 425°F. Line a baking sheet with foil. Use a fork to poke holes in the sweet potatoes. Place them on the sheet and roast until they’re soft, which takes about 45 to 50 minutes. Allow them to cool down.
2. Roll and Set Pie Crust: On a surface dusted with flour, roll out your chilled pie dough. Carefully lift it into a 9-inch pie pan. Trim any excess dough and crimp the edges to seal. Place the crust in the fridge for about 30 minutes to chill.
3. Blind-Bake the Crust: Turn your oven to 375°F. Line your chilled pie crust with foil and fill it with pie weights or dried beans. Bake for 18-20 minutes. Remove the weights and foil, then bake for an additional 5 minutes. Allow the crust to cool. Turn down the oven to 350°F.
4. Prepare the Filling: Peel the cooled sweet potatoes and remove any dark spots. Use a food processor to blend 2 cups of the sweet potato until smooth. Add in the eggs, cream, sugar, butter, vanilla, cinnamon, nutmeg, and salt. Blend until you get a smooth mixture.
5. Final Bake: Pour your smooth filling into the cooled pie crust. Bake at 350°F for 40 to 50 minutes. The pie is ready when the filling is set but has a slight jiggle in the center. Let it cool before you slice and serve.

What To Serve With Sweet Potato Pie

Sweet potato pie pairs wonderfully with meats like pork and chicken, as well as fish options like salmon. Vegetables such as green beans or Brussels sprouts make excellent side dishes. A fresh green salad can also complement the sweet and spicy flavors of the pie.

How To Store Sweet Potato Pie

For storing sweet potato pie, it’s best to keep it in the refrigerator. Cover the pie tightly with plastic wrap to keep it fresh. The pie will remain good for up to 3 days when stored this way. Make sure the pie is completely cool before you wrap it to prevent condensation.

Can I Freeze Sweet Potato Pie

Yes, you can freeze sweet potato pie. To do so, first, allow the pie to cool completely. Then, wrap it tightly in plastic wrap and again in aluminum foil. Place the wrapped pie in a freezer-safe bag or container. It can be stored in the freezer for up to a month. Thaw it in the fridge before serving.

Check out More Recipes From Ina Garten:

• Ina Garten Coca Cola Cake
• Barefoot Contessa Grapenut Pudding
• Ina Garten Peach Cake