Associates, let me introduce you to my all-time favourite pie, the incomparable Candy Potato Pie! Okay, I understand that’s an enormous assertion, however it’s true. This creamy Candy Potato Pie recipe is made with baked candy potatoes for a deep, caramelized taste, heat spices, and a flaky, buttery crust. It is available in at beneath a greenback per serving and it may be made prematurely to liberate your oven on Thanksgiving day for all of these scrumptious aspect dishes. Candy Potato Pie is certainly a traditional Thanksgiving dessert that may steal the present at this yr’s vacation dinner!
Candy Potato Pie vs. Pumpkin Pie
Rising up within the South, there was all the time this enjoyable, light-hearted debate over which pie was higher – Candy Potato Pie or Pumpkin Pie. They each are made with a custard filling and with related elements. Nevertheless one main distinction is that pumpkin pie is created from canned pumpkin puree, and candy potato pie is made by cooking candy potatoes (no cans concerned). So which is healthier? Nicely I don’t need to upset any pumpkin pie lovers on the market, so I’ll simply say they’re each equally scrumptious!😉
Right here’s every little thing you want to make this dreamy Southern-style Candy Potato Pie:
- Baked Candy Potatoes: Baking your candy potatoes within the oven gives you a deep, wealthy taste. You’ll want about 2 lbs. or roughly 2-3 candy potatoes, relying on the scale.
- Salted Butter: Provides to the richness, taste, and texture of the pie.
- Brown sugar & Granulated sugar: A mix of brown sugar and granulated white sugar sweetens the pie filling. In case you’re in a pinch you should utilize all white sugar, nevertheless brown sugar provides a richer taste.
- Spices: A easy mixture of heat spices like floor cinnamon and nutmeg provides wonderful taste to the candy potatoes.
- Vanilla Extract: A contact of vanilla to additional improve the flavour of the pie.
- Evaporated Milk: Offers the candy potato pie a creamy and easy texture.
- Eggs: Eggs assist the custard pie filling bind collectively and set.
- Pie Crust: I like to make use of a store-bought 9-inch deep dish pie crust to maintain issues easy, or you may make our 3-Ingredient Pie Crust from scratch.
- Baking vs. Boiling. It could be tempting to peel, chop, and boil the candy potatoes within the curiosity of time, however I like to recommend you bake them as a substitute. Baked candy potatoes have a richer, caramelized taste that you simply simply can’t get with boiled candy potatoes.
- To get a head begin on making this pie, you’ll be able to bake your candy potatoes a day or two prematurely. Then as soon as the candy potatoes are utterly cool, simply wrap them tightly with foil or retailer them in an air-tight container within the fridge. They’ll be already cooked and able to go the subsequent day!
- If you’d like a velvety easy texture to your candy potato pie, add the baked candy potato flesh to a meals processor and pulse for a number of seconds till the candy potatoes are pureed and easy.
- Though not required, for those who want a crisp, flippantly golden brown crust, I like to recommend you blind-bake (or no less than par-bake) the crust previous to including the moist custard filling.
- To maintain the sides of your crust from over-browning, loosely cowl the sting with an aluminum foil pie ring because it bakes.
- In case you actually need to get forward of your vacation cooking, you may make your entire pie a day or two prematurely. Let the pie utterly cool at room temperature (for about an hour), then cowl the pie with plastic wrap or place it in an air-tight container and retailer within the fridge. Now that’s one much less dish it’s a must to fear about on the large day!
Storing Leftovers
In case you’re fortunate sufficient to have any leftovers, this pie shops effectively within the fridge for 3-4 days. I wish to retailer mine by putting plastic wrap across the complete pie, then I merely slide the pie in a storage bag and place within the fridge. In fact for those who solely have a pair slices left, you’ll be able to simply simply retailer these in an air-tight container. If you’re making the pie prematurely, be certain to let the pie utterly cool first at room temperature (about an hour) earlier than storing within the fridge.
Candy Potato Pie
Impress your company with this creamy & scrumptious Candy Potato Pie recipe! It provides the proper contact to complete your Thanksgiving meal.
Forestall your display from going darkish
- 1 deep dish pie crust ($1.25)
- 2 lbs. candy potatoes* ($0.98)
- 6 Tbsp salted butter, melted & cooled ($0.80)
- 1/2 cup brown sugar ($0.26)
- 1/3 cup granulated sugar ($0.15)
- 1 tsp vanilla extract ($0.59)
- 1/2 tsp cinnamon ($0.06)
- 1/4 tsp nutmeg ($0.05)
- 1 pinch salt ($0.01)
- 1/3 cup evaporated milk ($0.35)
- 2 giant eggs ($0.21)
-
Preheat the oven to 400°F. Wash and dry the candy potatoes, then prick them a number of occasions with a fork. Place the candy potatoes on a parchment lined baking sheet and bake for 50-60 minutes or till tender and you’ll simply slide a knife or fork within the middle. Set the baked candy potatoes apart to chill.
-
Decrease oven temperature to 350°F. Subsequent blind-bake the pie crust. Prick the underside and sides of the crust a number of occasions with a fork. Add a sq. piece of parchment paper inside the middle of the crust and place pie weights (or dry beans) on high.
-
Bake the crust within the oven for quarter-hour. After quarter-hour, take away the pie weights and parchment and return the crust to the oven to bake for an additional 10 minutes. Take away crust from the oven and let cool.
-
Now make the pie filling. Scoop about 2 cups of the candy potato flesh from the baked candy potatoes and add to a big bowl. Utilizing a potato masher or hand mixer, mash or mix the candy potato flesh till easy.
-
Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Mix the elements along with a hand mixer till easy.
-
Add the eggs and evaporated milk to the candy potato combination and mix till easy.
-
Pour the candy potato pie filling into the crust. Add a foil ring across the edges to stop the crust from over-browning. Bake the pie within the oven for 50-55 minutes or till the pie is generally set and the middle is not liquid. It’s okay if the middle has a slight jiggle whenever you shake the pan.
-
Take away the pie from the oven. Will probably be barely domed and puffed across the edges. Let the pie cool at room temperature for no less than 1 hour. Serve at room temperature or cowl and refrigerate to serve later.
See how we calculate recipe prices right here.
*Candy potatoes are sometimes on sale this time of yr. Our native retailer had them on sale for $0.49 per pound.
Serving: 1sliceEnergy: 421kcalCarbohydrates: 59gProtein: 6gFats: 19gSodium: 265mgFiber: 4g
Learn our full vitamin disclaimer right here.
(pictured with Home made Whipped Cream)
The right way to Make Candy Potato Pie – Step by Step Photographs
Preheat the oven to 400°F. Wash and dry roughly 2 lbs. of candy potatoes, then prick them a number of occasions with a fork. Place the candy potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or till tender and you’ll simply slide a knife or fork within the middle. Set the baked candy potatoes apart to chill.
Decrease oven temperature to 350°F. Subsequent, blind-bake the pie crust. Prick the underside and sides of 1 deep dish pie crust a number of occasions with a fork. Add a sq. piece of parchment paper inside the middle of the crust and place pie weights (or dry beans) on high. Bake the crust within the oven for quarter-hour. After quarter-hour, take away the pie weights and parchment and return the crust to the oven to bake for an additional 10 minutes. Take away the crust from the oven and let it cool.
Now make the pie filling. Scoop about 2 cups of the candy potato flesh from the baked candy potatoes and add to a big bowl. Utilizing a potato masher or hand mixer, mash or mix the candy potato flesh till easy.
Add the 6 Tbsp of melted butter, 1/2 cup brown sugar, 1/3 cup granulated white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt to the bowl. Mix the elements along with a hand mixer till easy.
Add the two giant eggs and 1/3 cup of evaporated milk to the candy potato combination and mix till easy.
Pour the candy potato pie filling into the crust. Add a foil ring across the edges to stop the crust from over-browning. Bake the pie within the oven for 50-55 minutes or till the pie is generally set and the middle is not liquid. It’s okay if the middle has a slight jiggle whenever you shake the pan.
Take away the pie from the oven. Will probably be barely domed and puffed across the edges. Because the pie units it can begin to sink again down right into a flat floor. Let the pie cool at room temperature for no less than 1 hour.
For an additional candy end, add a dollop of fluffy Home made Whipped Cream on the highest of every slice. Then all that’s left to do is serve and revel in!
