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Lemony Sweet Potato Pie

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Submitted by cairo_2002

Lemony sweet potato pie with lemon extract, lemon zest, egg yolks, and milk in an unbaked pie shell. A Southern-style custard pie with bright citrus that cuts the sweetness.

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Most sweet potato pies lean into warm spices like cinnamon and nutmeg. This one goes a completely different direction with lemon. Lemon extract and grated lemon zest mixed into the mashed sweet potato filling create a custard that’s bright and citrusy instead of heavy and spiced.

The filling is more custard-like than dense: egg yolks, sugar, a tablespoon of flour, and 1 ½ cups of milk beaten with the mashed sweet potatoes and butter. It bakes up silky and smooth rather than thick and starchy, closer to a chess pie in texture than a typical Thanksgiving sweet potato pie.

The two-temperature bake is important. A blast at high heat sets the crust and starts firming the filling, then the lower temperature lets the custard cook through gently without cracking or curdling.

Pro Tips

  • Use freshly cooked and mashed sweet potatoes, not canned; the flavor and texture are noticeably better
  • Beat the filling until very smooth; lumps of potato won’t disappear during baking
  • The pie is done when the center is firm but still has a slight jiggle; it sets fully as it cools
  • Serve warm with cold sweetened whipped cream for the temperature contrast

Variations

  • Add a pinch of nutmeg alongside the lemon for a more complex flavor
  • Top with a meringue made from the leftover egg whites instead of whipped cream
  • Use a graham cracker crust for a sweeter, crunchier base

Ingredients

3 3
LARGE EACH EGG YOLK *
1 237
CUP ML SUGAR
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 ½ 355
CUPS ML MILK
½ 2.5
TEASPOON ML LEMON EXTRACT *
1 5
TEASPOON ML LEMON ZEST
grated
2 30
TABLESPOONS ML BUTTER
at room temperature
1 237
CUP ML SWEET POTATOES, OR YAM
mashed and cooked
1
X PIE SHELL (9 INCH)
unbaked and 9", to taste
1
X WHIPPED CREAM
sweetened, to taste *

Directions

Preheat oven to 400℉ (200℃).

Beat egg yolks with sugar and flour.

Add milk, lemon extract, lemon peel, butter, and mashed potatoes; beat until well blended.

Pour into unbaked pie shell and place on middle rack of preheated oven.

Bake 10 minutes, then reduce heat to 325F and continue to bake until pie is firm.

Serve warm topped with well-chilled sweetened whipping cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 251 32% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 150mg 6%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 100% Vitamin C 9%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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