Sweet Potato Pie

This classic dessert is a true crowd-pleaser, perfect for any occasion. The velvety smooth filling, made with the finest sweet potatoes, is spiced with ginger, nutmeg, and cinnamon. Baked to perfection in a buttery, flaky crust, every bite of this pie is a taste of pure bliss. Sweet potatoes are the star of this recipe, bringing their natural sweetness and beautiful orange color to the filling. There are so many different varieties of sweet potatoes to choose from, such as Garnet, Hannah, Japanese, purple, and more, making it easy to find the perfect one for your pie. The combination of ginger, nutmeg, and cinnamon adds a warm and aromatic touch to the filling, enhancing the natural flavors of the sweet potatoes. These spices create a perfect balance, adding depth and richness to every bite. Let's get started on making the most incredible Sweet Potato Pie you've ever tasted.

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Pie Dough Recipe

Sweet Potato Mixture

Wash, trim, peel and chop sweet potatoes. Cook root in milk and heavy cream along with star anise and a dash of nutmeg for 20 minutes until fork tender; covered. Remove from the heat and leave it to rest for 10 minutes. Remove star anis and drain solids. Save the liquid (half & half) for the sweet potato mixture and the ganache montée.
Fill the blind baked tart shell.

Silicone Mold

Fill up cavities with the sweet potato mixture and bake. Note that cakes baked in silicone mold must go in the freezer for a few hours to harden before unmolding.

Baking

Bake pie at 350ºF/175ºC for 45 minutes. If baked in individual silicone mods, cooking time shall be reduced. Let cool and de-mold sweet potato pie. Place in the refrigerator an hour prior to finish.

Montage

Whip ganache montée to medium peaks and pipe out mousse using pastry bag fitted with an open star or plain pipping tip. Garnish with lemon confit or zest. The finished pie can be kept for up to 3 days in the refrigerator. Enjoy!

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