No-Crust Sweet Potato Pie

A crustless sweet potato pie saves you the rigamarole of rolling dough and still delivers the soft, custardy slab you actually want to eat. Mashed sweet potatoes blend with sugar, butter, flour, and a single egg into a batter that bakes straight in a buttered pie plate.

The unexpected hero here is almond extract. Just a half teaspoon shifts the flavor away from generic pumpkin pie spice territory and into something nuttier and more grown-up, like a marzipan-tinged custard.

A hot 450°F (230°C) oven is what gives this version its quick bake and lightly browned top. The sugar caramelizes around the edges while the center stays soft and spoonable. Serve warm with a cold dollop of whipped cream, or chill overnight, when the slices firm up and cut cleanly like cheesecake.

Pro Tips

• Bake or microwave the sweet potatoes whole before peeling. Boiled potatoes hold extra water and turn the filling soupy; dry-cooked potatoes give a denser, sweeter custard.
• Mash the potatoes thoroughly or pass them through a ricer for a silky filling without stringy fibers.
• Start with ½ teaspoon almond extract and taste the batter before adding more. Almond extract is potent and easy to overdo.
• Test doneness by inserting a knife near the center. It should come out mostly clean with a few moist crumbs, not wet batter.

Variations

• Swap the almond extract for vanilla and add ½ teaspoon cinnamon plus a pinch of nutmeg for a classic Thanksgiving profile.
• Use pumpkin puree in place of sweet potato for an equally simple crustless pumpkin pie.
• Stir ⅓ cup chopped toasted pecans into the batter for a praline-style crunch on top.