Simmer sweet potatoes with whole spices in milk and cream for the richest, most aromatic sweet potato pie you"ll ever make.

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America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019." data-inline-tooltip="true">Stella Parks

Bring to a boil over high heat, then adjust to medium-low and maintain a gentle simmer (higher heat may cause the milk to curdle). Scrape frequently with a flexible spatula to prevent milk solids from building up around the side, and simmer until sweet potatoes are fall-apart tender and dairy has condensed into a thick sauce, about 55 minutes. The saucier should weigh 19 ounces (535g) less than when you started. (Alternatively, total volume, including cooked sweet potato, should be 3 2/3 cups when finished.)

Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Remove vanilla bean and spices from saucier and purée sweet potato and dairy mixture with an immersion blender until smooth. (If needed, transfer to a smaller container to avoid splashing.) Whisk in ground cinnamon, grated nutmeg, salt, and vanilla, followed by eggs. If you like, strain through a fine-mesh strainer before pouring into prepared pie crust.

Bake pie until gently set in the middle with an internal temperature of 195°F (91°C), about 40 minutes. Cool at least 20 minutes before slicing with a chef's knife, pausing to wipe the blade clean as needed. If desired, serve with dollops of brown sugar whipped cream. Wrapped in plastic, sweet potato pie will keep for up to 3 days at cool room temperature.

Special devices

3-quart stainless steel saucier, immersion blender, large fine-mesh strainer (optional), digital thermometer


I love the bright color of garnet yams in this recipe—don't worry, despite the name, they're actually sweet potatoes—but any true sweet potato will do. This recipe will not work with butternut squash or pumpkin, both of which develop an unpalatable vegetal quality with boiling.

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Even if you're not a big fan of nutmeg, you'll be surprised at how well it pairs with the sweet potato custard, coaxing out a sense of brightness and cutting through the dairy fat. In the quantities used here, it has a fresh, almost herbaceous flavor, owing to its high levels of myristicin, an essential oil common to parsley and dill.

I don"t like this at all.It"s not the worst.Sure, this will do.I"m a fan—would recommend.Amazing! I love it!Thanks for your rating!