If using a homemade pie crust, prepare my pie crust recipe. After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping or fluting the edges.
If using a store-bought pie crust, follow packet instructions. Place the dough into a pie dish, crimping or fluting the edges.
At this point, you have two options, adding the sweet potato filling over the unbaked pie crust or blind baking the pie crust before adding the filling to ensure a crispy pie bottom. It’s totally up to your taste, I have done it both ways, and the pie has been delicious either way.
If you want to blind bake the crust: Line the chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights or dry beans (about 1 quart / 950 gr). Bake at 400º F (200º C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes.
To Prepare the Sweet Potatoes:
Oven: Preheat the oven to 375º F (190º C). Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet. Bake for 50 – 60 minutes, or until softened through.
Stovetop: Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft.
Instant Pot /Pressure Cooker: Pierce the potatoes with a fork. Set a heatproof trivet or steamer basket in the Instant Pot or electric pressure cooker. Add 1 cup water and place the sweet potatoes on the trivet. Lock the lid on and check that the valve is set to seal. Set to cook for 12 – 18 minutes under HIGH pressure for small/medium potatoes. When the cooking time is up, let the pressure naturally release for 10 minutes. Carefully, quick release any remaining pressure. Open the pressure cooker and remove the sweet potatoes.
Once sweet potatoes are tender, allow them to cool until they are easy to handle. Cut tops and bottoms of the potatoes and peel skins off.
Sweet Potato Filling:
Preheat oven to 350°F (180° C).
Using a handheld or stand mixer fitted with a paddle or whisk attachment (you can use a blender or a food processor for this), beat/blend/pulse the potatoes on medium-high speed until smooth.
Add the remaining filling ingredients and beat/blend/pulse on high speed until smooth and combined. NOTE: I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
Spread filling into prepared pie crust. Smooth top with a spatula.
Mix the eggless egg wash ingredients in a small bowl. Brush the edges of the crust with eggless egg wash.
Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out “mostly” clean. The center should wobble, but the edge should be set. Note: if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
Remove pie from the oven. Place it on a cooling rack and allow it to cool for at least 2 hours at room temperature before serving.
Decorate with whipped cream and candied pecans, if desired.
STORE your sweet potato pie covered at room temperature for up to 24 hours or refrigerated for up to 3 days.FREEZE the pie, well covered with plastic wrap or foil, for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow it to come to room temperature before slicing.
TIPS TO MAKE THE BEST EGGLESS SWEET POTATO PIE
If you are making the pie crust, I recommend making the dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out.
I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
Should a sweet potato pie be refrigerated?This Eggless Sweet Potato Pie can be stored covered at room temperature for up to 24 hours. If you need to keep it for longer, I would suggest refrigerating it.How do you know when sweet potato pie is done?The easiest way to tell if your pie is done is to give it a jiggle, the center will wobble, but the edge will be set.How to serve Eggless Sweet Potato Pie?Eggless Sweet Potato Pie can be served at room temperature or cold. I like to add a big dollop of whipped cream and candied pecans on top.SUPER EASY 5 MIN CANDIED PECANS
Heat a medium non-stick skillet over medium heat.
Add 1 cup (100 g) pecan, 1/4 cup (50 g) sugar, and 2 tablespoons (28 g) butter. Stir constantly with a heatproof rubber spatula for approximately 3- 5 minutes, or until the nuts are evenly coated in the melted sugar/butter.
Transfer pecans to a parchment paper-lined plate. The pecans and coating will harden in 5-7 minutes.
If you're going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.