Sweet potatoes made it to Germany quite some time ago – there’s hardly a burger place that does not offer sweet potato fries these days. I like them a lot and most of the time I prefer them over regular french fries… if deep-fried properly ;) However, I have the feeling that sweet potatoes did not make it much further – sweet desserts and bakes with sweet potatoes are still not common here. Americans do much more with these veggies. This classic Sweet Potato Pie is a good example of that – sweet and very delicious.

Sweet cakes and pies made with potatoes might sound a bit strange at first. If you would use normal potatoes, then it is actually weird, but sweet potatoes are a completely different story. If you bake them for some time they become very soft and taste sweet. You can use that soft sweet potato “mash” in various bakes – it gives cakes a great moist texture and if you use it in a pie you get a delicious creamy filling.
Sweet Potato Pie is especially popular in the southern states of the USA – at least that’s what Wikipedia says. They are popular around Thanksgiving and Christmas, as an alternative to the probably somewhat more often baked Pumpkin Pie. Wikipedia also says that sweet potato pies started as somewhat savory bakes and became sweeter over time until served as dessert finally. Good decision, right? ;)


When it comes to American recipes I often use pecans – just like I did with this pie here. I love these nuts. If you are not a fan of pecans or can’t get hold of them, You can use other nuts instead or leave them out completely. The pie will still be very delicious. Something you should NOT skip is the heavy cream on top – it’s what really makes this pie a sweet mess and unbeatably delicious. Give it a try! You will not regret it!
INGREDIENTS / ZUTATEN
1 1/4 cups (165g) all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1/2 cup (120g) butter
1/4 cup (60ml) ice water
1 tsp. apple cider vinegar
For the filling:
2-3 sweet potatoes (28 oz. /800g)
1.4 oz. (40g) pecans, chopped
3 medium eggs
1 can (14 oz. /400g) sweetened condensed milk
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 pinch of nutmeg
1 pinch of cloves
1/4 tsp. salt
For the decoration:
5.3 oz. (150g) heavy cream
1-2 tsp. confectioners’ sugar
1/4 tsp. vanilla extract
some chopped pecans
165g Mehl (Type 550)
1/2 TL Salz
1/2 TL Zucker
120g Butter
60ml Eiswasser
1 TL Apfelessig
Für die Füllung:
2-3 Süßkartoffeln (800g)
40g Pekannüsse, gehackt
3 Eier (M)
1 Dose (400g) gezuckerte Kondensmilch
1 TL Vanille Extrakt
1 TL Zimt
1 Prise Muskatnuss
1 Prise Nelkenpulver
1/4 TL Salz
Für die Dekoration:
150g Sahne
1-2 TL Puderzucker
1/4 TL Vanille Extrakt
einige gehackte Pekannüsse


DIRECTIONS / ZUBEREITUNG
2. Adjust the heat of the oven to 390°F (200°C). Use the same baking sheet and place the sweet potatoes on top. Prick the sweet potatoes several times with a fork and bake for about 45-60 minutes (depends on the size) – turn them once in a while. Check at the end of the baking time with the fork if the potatoes are cooked through. They should be soft all the way through. Take out of the oven and let cool down a bit, then peel and mash with a fork until you get a smooth paste. Set aside.
3. While the sweet potatoes are in the oven, you can prepare the dough by mixing the water with the apple cider vinegar. Place in the fridge for some time (or add an ice cube) to cool it down. Mix the flour with salt and sugar in a large bowl, add the cold butter in small pieces and cut with a knife or pastry blender into pea-size pieces. Gradually add the cold vinegar-water mix and knead quickly with your hands until the dough starts coming together. The dough should not be wet or sticky. Wrap in plastic wrap and place in the fridge for about 45 minutes.
4. Roll out the dough on a floured surface slightly larger than a 9 inches (23cm) pie dish. Transfer to the pie dish, tuck in the edges and create a nice edge – use your fingers or a fork to create a pattern. Prick the bottom several times with a fork, sprinkle the chopped pecans for the filling on top, and place in the fridge for another 10-15 minutes.
5. Preheat the oven to 425° (220°C). Prepare the filling by adding the mashed sweet potatoes to a large mixing bowl. Add the eggs and mix until well combined. Add the sweetened condensed milk, vanilla extract, cinnamon, nutmeg, cloves, and salt and mix everything until well combined and smooth. Pour the filling into the prepared pie crust with the pecans, smooth out the top and bake for 15 minutes, then reduce the heat to 350° (180°C) and bake 30-35 minutes more. The filling should be set but can still wobble a bit in the center. Take out and let cool down completely for several hours or overnight.
6. When ready to serve make the whipped cream by adding the heavy cream, confectioners’ sugar, and vanilla extract to a tall vessel and whisk until stiff peaks form. Fill the whipped cream into a piping bag with a star tip and decorate the pie. Sprinkle with the chopped toasted pecans you set aside and serve.
2. Die Temperatur des Ofens auf 200°C (390°F) erhöhen. Das Backblech, auf dem die Nüsse geröstet wurden wiederverwenden und die Süßkartoffeln darauf legen, mit einer Gabel mehrmals einstechen und dann für 45-60 Minuten backen – die Backzeit hängt von der Größe der Kartoffeln ab. Gegen Ende der Backzeit mit der Gabel prüfen, ob die Kartoffeln durchgegart sind. Die Kartoffeln sollten durchgehend weich sein. Aus dem Ofen holen und etwas abkühlen lassen, dann schälen und mit einer Gabel zerdrücken, bis eine homogene Masse entsteht. Zur Seite stellen.
3. Während die Süßkartoffeln im Ofen sind, kann der Teig zubereitet werden. Als Erstes das Wasser mit dem Apfelessig vermischen und in den Kühlschrank stellen (oder einen Eiswürfel dazugeben). Mehl, Salz und Zucker in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücke dazugeben und mit einem Messer oder Teigmischer in erbsengroße Stücke zerteilen. Nach und nach das kalte Essigwasser dazugeben und einarbeiten – arbeitet hier zügig, damit der Teig und die Butter nicht warm werden. Alles zusammenkneten, bis der Teig anfängt zusammenzuhalten. Der Teig sollte weder feucht, noch klebrig sein, also nicht zu viel Flüssigkeit dazugeben. Den Teig in Klarsichtfolie wickeln und für etwa 45 Minuten in den Kühlschrank legen.
4. Den Teig auf einer bemehlten Fläche etwas größer als eine 23cm (9 inches) Pie Form ausrollen, in die Form legen und am Boden und den Seiten festdrücken. Den Teig am Rand einschlagen und ein Muster hineindrücken – entweder mit den Fingern oder mit einer Gabel. Mit einer Gabel den Boden mehrmals einstechen und die gehackten Pekannüsse für die Füllung auf dem Boden verteilen. Für 10-15 Minuten in den Kühlschrank stellen.
5. Den Ofen auf 220°C (425°) aufheizen. Für die Füllung die zerdrückten Süßkartoffeln in eine große Schüssel geben, die Eier dazugeben und gut verrühren. Gezuckerte Kondensmilch, Vanille Extrakt, Zimt, Muskatnuss, Nelkenpulver und Salz dazugeben und alles gut vermischen. Die Füllung in die vorbereitete Form füllen und glatt streichen. Für 15 Minuten backen, dann die Ofentemperatur auf 180°C (350°F) reduzieren und weitere 30-35 Minuten backen – die Füllung sollte fest geworden sein, darf in der Mitte aber noch etwas wackeln, wenn man an der Form rüttelt. Aus dem Ofen holen und mehrere Stunden oder über Nacht komplett auskühlen lassen.
6. Vor dem Servieren die Sahne mit Puderzucker und Vanille Extrakt steifschlagen. In einen Spritzbeutel mit Sterntülle füllen und den Pie damit dekorieren. Mit den verbliebenen gehackten Pekannüssen bestreuen.


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Here is a version of the recipe you can print easily.
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Classic Sweet Potato Pie
- Prep Time: 00:35
- Cook Time: 01:45
- Total Time: 06:00
- Yield: 1 1x
- Category: Pies
- Cuisine: American
Description
Delicious and easy to prepare sweet potato pie your guests will love!
Ingredients
For the crust:
1 1/4 cups (165g) all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1/2 cup (120g) butter
1/4 cup (60ml) ice water
1 tsp. apple cider vinegar
For the filling:
2-3 sweet potatoes (28 oz. /800g)
1.4 oz. (40g) pecans, chopped
3 medium eggs
1 can (14 oz. /400g) sweetened condensed milk
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 pinch of nutmeg
1 pinch of cloves
1/4 tsp. salt
For the decoration:
5.3 oz. (150g) heavy cream
1–2 tsp. confectioners’ sugar
1/4 tsp. vanilla extract
some chopped pecans
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and add the pecans on top (the ones for the filling and the decorations together) – toast for about 6-8 minutes or until nicely toasted and fragrant. Take out of the oven, let cool down a bit, and then chop. Set the ones for the decorations aside.
2. Adjust the heat of the oven to 390°F (200°C). Use the same baking sheet and place the sweet potatoes on top. Prick the sweet potatoes several times with a fork and bake for about 45-60 minutes (depends on the size) – turn them once in a while. Check at the end of the baking time with the fork if the potatoes are cooked through. They should be soft all the way through. Take out of the oven and let cool down a bit, then peel and mash with a fork until you get a smooth paste. Set aside.
3. While the sweet potatoes are in the oven, you can prepare the dough by mixing the water with the apple cider vinegar. Place in the fridge for some time (or add an ice cube) to cool it down. Mix the flour with salt and sugar in a large bowl, add the cold butter in small pieces and cut with a knife or pastry blender into pea-size pieces. Gradually add the cold vinegar-water mix and knead quickly with your hands until the dough starts coming together. The dough should not be wet or sticky. Wrap in plastic wrap and place in the fridge for about 45 minutes.
4. Roll out the dough on a floured surface slightly larger than a 9 inches (23cm) pie dish. Transfer to the pie dish, tuck in the edges and create a nice edge – use your fingers or a fork to create a pattern. Prick the bottom several times with a fork, sprinkle the chopped pecans for the filling on top, and place in the fridge for another 10-15 minutes.
5. Preheat the oven to 425° (220°C). Prepare the filling by adding the mashed sweet potatoes to a large mixing bowl. Add the eggs and mix until well combined. Add the sweetened condensed milk, vanilla extract, cinnamon, nutmeg, cloves, and salt and mix everything until well combined and smooth. Pour the filling into the prepared pie crust with the pecans, smooth out the top and bake for 15 minutes, then reduce the heat to 350° (180°C) and bake 30-35 minutes more. The filling should be set but can still wobble a bit in the center. Take out and let cool down completely for several hours or overnight.
6. When ready to serve make the whipped cream by adding the heavy cream, confectioners’ sugar, and vanilla extract to a tall vessel and whisk until stiff peaks form. Fill the whipped cream into a piping bag with a star tip and decorate the pie. Sprinkle with the chopped toasted pecans you set aside and serve.
Notes
Enjoy baking!
Keywords: sweet potato, pie, pecans, holidays