Salted Honey Sweet Potato Pie

I have a confession: I got lazy. With all of the commotion surrounding the #PattiePie review videos I decided to do an update to my traditional sweet potato pie recipe. This is when I made the instructional video on how to make the perfect pie crust, but then I never got around to actually posting this recipe to show the end result. Well folks, here it is! The honey adds a bit of nuance to the sweetness and some orange zest brightens the whole thing up. It gets finished with a sprinkling of sea salt on top for that salty-sweet combo that we have all grown to love.

Ingredients:

• 2 large sweet potatoes
• One 9-inch pie crust
• 1 stick unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup honey (you’ll want to use the good ‘ish)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1 large egg
• zest of 1 orange
• 1 teaspoon coarse sea salt

Yield: One 9-inch pie

Procedure:

1. Place the sweet potatoes in a pot and cover with water. Simmer, covered, until tender, about 45 minutes. Let cool slightly and remove the skins. Put the peeled potatoes in the bowl of a stand mixer fitted with a whisk attachment (or a large bowl if using a hand mixer).
2. Preheat the oven to 425˚F.
3. While the sweet potatoes are still warm, add the butter so it will melt. Mix on medium to medium-high speed until the sweet potatoes are smooth and the butter is fully melted and incorporated. Add in the sugar, honey, vanilla, cinnamon, nutmeg, egg, and orange zest, and mix until evenly combined.
4. Pour the filling into the prepared pie shell and sprinkle with the sea salt.
5. Bake at 425˚F for 20 minutes; reduce the temperature to 350˚F and continue baking for 40 minutes more. (Cover the edge of the pie with foil if it starts to get too dark.)
6. Let cool on a baking rack before serving.

 

Pie Baking Tip: Starting the pie at a higher temperature and then reducing it to finish cooking helps to create an extra flaky crust.