Can I use canned sweet potato puree instead of roasting whole sweet potatoes?

You can, and the pie will still set and slice well, but drain the puree in a fine sieve for 20 minutes first and expect a milder flavor. Roasting concentrates the sugars and removes water, which is where this pie gets its depth and its firm, silky texture.

Why did my sweet potato pie crack across the top?

It stayed in the oven a few minutes too long. Custard fillings finish setting from their own heat, so remove the pie while the center still wobbles slightly when nudged. A slow, complete cool on a rack, away from drafts, also helps the surface stay smooth.

Will the whole wheat crust stay crisp under a custard filling?

Yes, if you blind bake it as written and fill it while it is still warm. The 12 minute blind bake with weights seals the base, and baking the filled pie on a sheet pan keeps the bottom firm through serving and into leftovers the next day.

Can I swap in a store bought crust to save time on Wednesday?

A frozen whole wheat crust works in a pinch; blind bake it for 8 minutes before filling. Expect about 20 to 30 extra calories a slice compared with the thin homemade crust, and a slightly less crisp bottom.

How far ahead can I bake this pie, and does it freeze?

Bake it one full day ahead with confidence; the spice flavor actually improves overnight in the refrigerator. Whole pies and single slices freeze for up to two months, wrapped tightly, and thaw overnight in the refrigerator before serving at room temperature.

Healthy Sweet Potato Pie With Whole Wheat Crust (260 Cal)

Ingredients

Scale

1 1/4 cups white whole wheat flour, plus more for rolling
1 teaspoon granulated sugar
1/4 teaspoon fine sea salt, for the crust
6 tablespoons cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water
2 pounds sweet potatoes, about 3 medium, roasted and mashed to 2 cups
1/3 cup pure maple syrup
2 tablespoons light brown sugar, packed
2 large eggs, at room temperature
1/2 cup 1 percent milk
1/4 cup plain nonfat Greek yogurt
1 tablespoon unsalted butter, melted
1 teaspoon orange zest
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt, for the filling

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Instructions

Whisk the flour, sugar and salt for the crust in a large bowl, then cut in the cold butter with a pastry blender until the pieces are the size of small peas.
Sprinkle in the ice water, one tablespoon at a time, tossing with a fork until the dough just holds when pinched. Press it into a disk, wrap and refrigerate for at least 30 minutes.
Meanwhile, roast the sweet potatoes at 400°F for 50 to 60 minutes, until completely soft and slumped. Cool until handleable, scoop out the flesh and mash or rice it to a smooth 2 cups.
Roll the chilled dough on a lightly floured surface into a 12 inch circle. Ease it into a 9 inch pie dish, trim the edge to a half inch overhang, tuck it under and crimp.
Freeze the shaped crust for 15 minutes. Line it with parchment, fill with pie weights or dried beans, and blind bake at 375°F for 12 minutes. Remove the weights and parchment and bake 5 minutes more, until the bottom looks dry and pale gold.
Whisk the mashed sweet potato, maple syrup and brown sugar in a large bowl until smooth. Whisk in the eggs one at a time, then the milk, yogurt, melted butter, orange zest, spices, vanilla and salt.
Set the warm crust on a rimmed sheet pan and pour in the filling. Bake at 350°F for 45 to 50 minutes, until the edges are set and the center still trembles slightly when the pan is nudged.
Cool the pie on a rack for at least 2 hours before slicing. Serve at room temperature or lightly chilled.

Author: Nora Ellis
Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes

Nutrition

Serving Size: 1
Calories: 260
Sugar: 13
Sodium: 240
Fat: 11
Saturated Fat: 6
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 39
Fiber: 4
Protein: 5
Cholesterol: 75