Red Velvet Sweet Potato Pie Recipe
Let’s dive into our Red Velvet Sweet Potato Pie recipe. This is not your typical pie; it’s a fusion of two beloved classics – the rich decadence of red velvet cake and the hearty, comforting essence of sweet potato pie.
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Servings: 28
Calories: 309kcal
Equipment
- Measuring cups, etc.
Ingredients
Pie Filling:
- 4 lbs of velvety sweet potatoes cooked and mashed
- 3 cups of granulated white sugar
- 1 cup of rich brown sugar
- 4 large eggs
- 2 tablespoons of pure vanilla extract
- 12 tablespoons of melted unsalted butter
- Vegetable oil as needed
- 4 tablespoons of all-purpose flour
- 1/2 cup of cacao powder for a chocolatey twist
- 1 teaspoon of ground clove spice
- 3 teaspoons of ground cinnamon
- 4 egg yolks adding a rich texture
Pie Crust and Garnish:
- 4 unbaked pie crusts ready to cradle the luscious filling
- Extra whipped topping for a delightful garnish
Whipped Cream Topping:
- 2 cups of heavy whipping cream whipped to perfection
Instructions
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes until fork-tender.
- Drain, cool, peel, and mash the sweet potatoes until smooth.
- In a bowl, combine mashed sweet potatoes with butter, sugar, eggs, spices, cocoa, and cream. Mix until smooth.
- Pour the mixture into unbaked pie crusts, spreading it evenly.
- Bake for 45-50 minutes until the filling is set and the crust is golden brown.
- Allow pies to cool, then garnish with whipped topping and a sprinkle of cinnamon before serving.
Notes
- To save time, you can use store-bought pie crusts instead of making your own.
- Make sure to not overmix the filling or else it may become too dense and take longer to set.
- For a stronger chocolate flavor, you can add more cocoa powder to the filling. Alternatively, if you want a milder chocolate taste, reduce the amount of cocoa powder.
- This recipe can easily be doubled to make two pies, perfect for larger gatherings or if you just can’t get enough of this delicious dessert.