Roasted Sweet Potato Pie (Reduced Sugar)
By America's Test KitchenPublished on April 18, 2020
Time
3 hours, plus 3¾ hours freezing, chilling, and cooling
Yield
Serves 8
Sugar
16 grams (down from 37)
Ingredients
Pie Dough
3 tablespoons ice water, plus extra as needed4 teaspoons sour cream 1¼ cups (6¼ ounces/177 grams) all-purpose flour ½ teaspoon salt 7 tablespoons unsalted butter, cut into ¼-inch pieces and chilledFilling
1¾ pounds (794 grams) sweet potatoes (about 3 potatoes), scrubbed4 tablespoons unsalted butter ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt 1 cup sour cream 3 large eggs plus 2 large yolks5 tablespoons honey 2 tablespoons bourbon 1 tablespoons vanilla extractBefore You Begin
Pie dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.
Instructions
- Whisk ice water and sour cream together in bowl. Process flour and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until butter is size of small lentils, about 10 pulses. Drizzle half of sour cream mixture over top and pulse until incorporated, about 3 pulses; repeat with remaining sour cream mixture.
- Pinch dough with your fingers; if dough feels dry and does not hold together, add 1 to 2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
- Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- Adjust oven rack to middle position and heat oven to 375 degrees. Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and freeze until dough is firm, about 15 minutes.
- Line chilled pie crust with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until dough looks dry and is pale in color, 25 to 30 minutes, rotating plate halfway through baking. Transfer plate to wire rack, remove weights and foil, and let cool completely, about 30 minutes.
- Increase oven temperature to 425 degrees. Arrange potatoes on aluminum foil–lined baking sheet and bake until tip of knife slips easily into potatoes’ centers, 40 to 50 minutes. Halve potatoes lengthwise to expose flesh and let cool slightly, about 15 minutes. Reduce oven temperature to 350 degrees.
- Melt butter with cinnamon and nutmeg in microwave, 15 to 30 seconds. Scoop flesh from baked potatoes into bowl of food processor. Add salt and process until smooth, about 1 minute, scraping down bowl as needed. Add spiced butter, sour cream, eggs and yolks, honey, bourbon, and vanilla and process until smooth, about 1 minute, scraping down bowl as needed.
- Pour potato mixture into cooled pie crust. Set pie on baking sheet and bake until filling is set around edges but center registers 165 degrees and jiggles slightly when pie is shaken, 40 to 45 minutes, rotating sheet halfway through baking. Let pie cool completely on wire rack, about 2 hours. Serve.
for the pie dough
for the filling
for the pie
Time
3 hours, plus 3¾ hours freezing, chilling, and coolingYield
Serves 8Sugar
16 grams (down from 37)Ingredients
Pie Dough
3 tablespoons ice water, plus extra as needed
4 teaspoons sour cream
1¼ cups (6¼ ounces/177 grams) all-purpose flour
½ teaspoon salt
7 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
Filling
1¾ pounds (794 grams) sweet potatoes (about 3 potatoes), scrubbed
4 tablespoons unsalted butter
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup sour cream
3 large eggs plus 2 large yolks
5 tablespoons honey
2 tablespoons bourbon
1 tablespoons vanilla extract
Ingredients
Pie Dough
3 tablespoons ice water, plus extra as needed
4 teaspoons sour cream
1¼ cups (6¼ ounces/177 grams) all-purpose flour
½ teaspoon salt
7 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
Filling
1¾ pounds (794 grams) sweet potatoes (about 3 potatoes), scrubbed
4 tablespoons unsalted butter
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup sour cream
3 large eggs plus 2 large yolks
5 tablespoons honey
2 tablespoons bourbon
1 tablespoons vanilla extract
Ingredients
Pie Dough
3 tablespoons ice water, plus extra as needed
4 teaspoons sour cream
1¼ cups (6¼ ounces/177 grams) all-purpose flour
½ teaspoon salt
7 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
Filling
1¾ pounds (794 grams) sweet potatoes (about 3 potatoes), scrubbed
4 tablespoons unsalted butter
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup sour cream
3 large eggs plus 2 large yolks
5 tablespoons honey
2 tablespoons bourbon
1 tablespoons vanilla extract
Why This Recipe Works
We wondered whether the sweetness of the potatoes alone would be enough to carry our pie. But even with the best cooking method figured out, we couldn't overcome the potatoes' inherent savory qualities. We still wanted our pie to be a sweet and decadent treat, so we decided to add a small amount of honey to the filling. Wanting to complement but not overwhelm the flavor of the roasted potatoes, we tested varying amounts of honey and found that a mere 5 tablespoons was enough to create a satisfyingly sweet filling. To boost the filling's flavor further, we used cinnamon and nutmeg, which we bloomed in butter to bring out their flavors. A hefty amount of vanilla and bit of bourbon gave our pie a beautifully nuanced flavor profile. Some sour cream provided subtle tang, and combining all of our ingredients in the food processor ensured an ultrasmooth filling.
Before You Begin
Pie dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.
Instructions
- Whisk ice water and sour cream together in bowl. Process flour and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until butter is size of small lentils, about 10 pulses. Drizzle half of sour cream mixture over top and pulse until incorporated, about 3 pulses; repeat with remaining sour cream mixture.
- Pinch dough with your fingers; if dough feels dry and does not hold together, add 1 to 2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
- Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- Adjust oven rack to middle position and heat oven to 375 degrees. Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and freeze until dough is firm, about 15 minutes.
- Line chilled pie crust with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until dough looks dry and is pale in color, 25 to 30 minutes, rotating plate halfway through baking. Transfer plate to wire rack, remove weights and foil, and let cool completely, about 30 minutes.
- Increase oven temperature to 425 degrees. Arrange potatoes on aluminum foil–lined baking sheet and bake until tip of knife slips easily into potatoes’ centers, 40 to 50 minutes. Halve potatoes lengthwise to expose flesh and let cool slightly, about 15 minutes. Reduce oven temperature to 350 degrees.
- Melt butter with cinnamon and nutmeg in microwave, 15 to 30 seconds. Scoop flesh from baked potatoes into bowl of food processor. Add salt and process until smooth, about 1 minute, scraping down bowl as needed. Add spiced butter, sour cream, eggs and yolks, honey, bourbon, and vanilla and process until smooth, about 1 minute, scraping down bowl as needed.
- Pour potato mixture into cooled pie crust. Set pie on baking sheet and bake until filling is set around edges but center registers 165 degrees and jiggles slightly when pie is shaken, 40 to 45 minutes, rotating sheet halfway through baking. Let pie cool completely on wire rack, about 2 hours. Serve.
for the pie dough
for the filling
for the pie
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