Food and Recipes Desserts Pies Sliced Sweet Potato Pie with Molasses Whipped Cream Recipe This pie may look unassuming, but taking out a slice shows off its true beauty. Stacked sweet potato pie slices are covered in a sweet, sugary glaze flecked with spices perfect for the fall season. This sweet potato pie might just knock your pumpkin pie off the sideboard this Thanksgiving. By Nancie McDermott Nancie McDermott Nancie McDermott has been a cookbook author, food writer, and cooking teacher for twenty-five years. She has written for Southern Living, Bon Appétit, Food & Wine, Cooks Illustrated, and Fine Cooking. Nominated for a James Beard award in Journalism and an IACP Cookbook Award, she the author of thirteen cookbooks. Southern Living's editorial guidelines Updated on January 6, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Active Time: 1 hrs Stand Time: 4 hrs Total Time: 6 hrs 30 mins Yield: 8 serves Ingredients Crust Double-Crust Pie Pastry Sweet Potato Filling 3 pounds sweet potatoes (about 6 medium-size sweet potatoes, about 2 inches in diameter) 1 1/4 cups granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 cup sorghum syrup or molasses or pure cane syrup or honey 1/3 cup cold unsalted butter, chopped into small pieces Egg Wash 1 large egg 1 tablespoon water 2 tablespoons granulated sugar (optional) Additional Ingredient Molasses Whipped Cream Directions Prepare the Crust: Unwrap chilled pie dough disks from Double-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle each disk with flour. Roll 1 disk into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1 1/2-inch overhang. Refrigerate until ready to use. Roll remaining disk into a 10-inch circle, and refrigerate until ready to use. Prepare the Sweet Potato Filling: Place whole, unpeeled sweet potatoes in a large pot with water to cover by 2 inches. Bring to a rolling boil over high. Reduce heat to medium, maintaining a gentle boil. Cook until sweet potatoes are just tender enough to be sliced, but not so tender that they fall apart, 25 to 35 minutes. (Remove any smaller sweet potatoes as they are done, allowing larger ones to cook until they reach the ideal texture.) Stir together sugar, flour, allspice, ginger, nutmeg, and cloves in a small bowl. Drain sweet potatoes, and transfer to a platter to cool. Peel potatoes; trim and discard any fibers. Cut potatoes crosswise into 1/4-inch-thick rounds. (You will need about 4 cups to generously fill piecrust.) Gently toss sweet potatoes with sugar-spice mixture. Preheat oven to 350°F. Cover bottom of piecrust in pie plate with a layer of Sweet Potato Filling; continue to layer to fill piecrust. Add additional filling to center, building it up a little higher than outer edges. Sprinkle all remaining sugar-spice mixture in bowl over top of pie; drizzle with sorghum syrup, and dot with butter pieces. Carefully place 10-inch dough circle over filling. Fold edges of bottom crust up and over edges of top crust, and press firmly to seal. Using the tines of a fork, press dough around piecrust edge to make a decorative design. Using a sharp knife, cut 8 slits in top piecrust for steam to escape. Prepare the Egg Wash: Stir together egg and water in a small bowl. Using a pastry brush, brush egg mixture evenly over piecrust. Sprinkle sugar over crust, if desired. Place pie on a baking sheet. Bake in preheated oven until crust is browned, filling is bubbly, and sweet potatoes are tender all the way through, about 1 hour. Transfer pie to a wire rack, and cool to room temperature, about 4 hours. Serve Molasses Whipped Cream with pie. Print