Oh, sweet potato chess pie – just saying the name makes my mouth water! This isn’t just any dessert; it’s the perfect marriage of creamy, spiced sweet potatoes and that classic chess pie custard we all love. My grandma used to make this for every Thanksgiving, and let me tell you, there were never any leftovers. What I love most is how simple it is – just a handful of ingredients, no fancy techniques, and you get this rich, velvety pie that tastes like pure comfort. The filling sets up beautifully with this soft, almost pudding-like texture that’ll have everyone asking for seconds. Trust me, once you try this sweet potato chess pie, it’ll become your new holiday staple too!
Why You’ll Love This Sweet Potato Chess Pie
This pie is a total winner for so many reasons! First off, the flavor – it’s rich, creamy, and has that perfect balance of sweetness and spice. It’s also incredibly easy to make – no complicated steps, just mix, pour, and bake. Plus, the texture is absolute perfection: smooth, custardy, and melt-in-your-mouth delicious. Whether it’s for a holiday table or a cozy weeknight treat, this pie never disappoints.
Sweet Potato Chess Pie Ingredients
Here’s everything you’ll need to make this dreamy pie – trust me, it’s all simple stuff! Grab 1 cup of mashed sweet potatoes (freshly cooked is best), 1 cup granulated sugar, 1/2 cup unsalted butter (melted and slightly cooled), 2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 unbaked 9-inch pie crust. That’s it – nothing fancy, just pure, delicious ingredients ready to work their magic!
How to Make Sweet Potato Chess Pie
Making this dreamy pie couldn’t be simpler! Just follow these easy steps, and you’ll have a perfect sweet potato chess pie in no time. The secret is in the mixing – you want everything smooth and silky before it hits the oven. Don’t worry if your filling looks thin at first – it’ll set up beautifully as it bakes!
Preparing the Filling
First, grab a big bowl and mix together your mashed sweet potatoes, sugar, and melted butter until they’re completely combined. Then beat in those eggs one at a time – this helps create that luscious custard texture. Finally, stir in the vanilla and salt until everything’s smooth as silk. Pro tip: Taste your filling before pouring – it should be sweet but not overpowering!
Baking the Pie
Pour that gorgeous orange filling into your unbaked pie crust – it should come right up to the edge. Slide it into a 350°F oven and let it work its magic for 45-50 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O!). Let it cool completely before slicing – trust me, the wait is worth it!
Tips for the Perfect Sweet Potato Chess Pie
Want to make sure your sweet potato chess pie turns out absolutely perfect every time? Here are my tried-and-true tips! First, always use freshly cooked sweet potatoes – canned ones just don’t give the same rich flavor and texture. Second, don’t overmix the filling – just blend until smooth to keep that dreamy custard texture. And most importantly, let it cool completely before slicing – I know it’s hard to wait, but this gives the filling time to set up properly!
Sweet Potato Chess Pie Variations
Want to mix things up? Try adding a pinch of cinnamon or nutmeg to the filling for an extra layer of warmth. Or, for a little crunch, sprinkle chopped pecans on top before baking – they toast up beautifully and add the perfect contrast to that creamy filling. Trust me, these little tweaks take this pie to a whole new level!
Serving and Storing Sweet Potato Chess Pie
This pie is absolute perfection when served at room temperature – that’s when the flavors really shine and the texture hits that perfect custardy sweet spot! If you’ve got leftovers (which I doubt you will!), just pop them in the fridge for up to 3 days. The crust might soften a bit, but that filling stays dreamy smooth. Pro tip: Let chilled slices sit out for 15 minutes before serving to bring back that just-baked texture we all love!
Sweet Potato Chess Pie Nutrition Information
Now, let’s be real – this is dessert, so it’s not exactly health food! But if you’re curious, here’s the scoop: each slice of this sweet potato chess pie has about 320 calories, with 18g fat, 38g carbs, and 3g protein. Keep in mind these are just estimates – your exact numbers might vary depending on your ingredients. But hey, sometimes you just need to treat yourself, right?
Frequently Asked Questions
Can I use canned sweet instead of fresh?
I know canned seems easier, but fresh really does make the best sweet potato chess pie! Canned sweet potatoes often have extra liquid that can throw off your filling texture. If you must use them, drain well and pat dry with paper towels first.
How do I know when my pie is done baking?
The edges should be set while the center still has a slight jiggle – like Jell-O! It’ll firm up as it cools. Insert a knife about 1 inch from the edge – it should come out mostly clean. The center will finish setting as the pie cools.
Can I freeze leftover sweet potato chess pie?
Absolutely! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then let sit at room temp for 30 minutes before serving. The texture might be slightly softer, but the flavor will still be amazing!
I’d love to hear how your pie turns out! Did you add any special twists? Leave a comment below or tag me on social media – nothing makes me happier than seeing your delicious creations!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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Irresistibly Creamy Sweet Potato Chess Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 pie (8 servings) 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make sweet potato chess pie with a rich, creamy filling and a flaky crust.
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix mashed sweet potatoes, sugar, melted butter, eggs, vanilla, and salt until smooth.
- Pour the filling into the unbaked pie crust.
- Bake for 45-50 minutes or until the center is set.
- Let cool before serving.
Notes
- Use freshly cooked sweet potatoes for best results.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg