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The Sweet Potato Pie Every Thanksgiving Table Needs | Claire Saffitz

Byamazingfoodstv


How To Make Sweet Potato Pie with Claire Saffitz | Dessert Person
Claire Saffitz brings a brand-new Thanksgiving and holiday baking essential: a silky, deeply spiced Sweet Potato & Molasses Pie baked in her signature all-butter braided pie crust. Roasted sweet potatoes are blended with brown sugar, molasses, heavy cream, and warm fall spices, cinnamon, ginger, nutmeg, allspice, and cloves to create a custardy filling that’s richer and more complex than traditional sweet potato pie or pumpkin pie. Finished with a billowy molasses whipped cream, this make-ahead holiday dessert is perfect for Thanksgiving dinner, Friendsgiving, Holiday gatherings, cozy fall weekends, and anyone searching for an easy, foolproof, show-stopping pie recipe. If you love flaky pie crust, classic Southern flavors, and warm spice desserts, this Sweet Potato Molasses Pie is a holiday must-bake.
#clairesaffitz #sweetpotato #pie

Sweet Potato and Molasses Pie with Braided Crust

Crust
1½× recipe All-Butter Pie Crust, braided and parbaked
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Filling
16 oz roasted, peeled sweet potato flesh
5 Tbsp unsalted butter (71g)
⅔ cup packed dark or light brown sugar (133g)
2 Tbsp molasses
¾ cup heavy cream (170g), at room temperature
4 large eggs (200g), at room temperature
2 tsp vanilla extract
1½ tsp ground cinnamon
1 tsp ground ginger
1 tsp Diamond Crystal kosher salt
¼ tsp ground allspice
¼ tsp ground nutmeg (preferably freshly grated)
Pinch of ground cloves

To Serve
Whipped cream

Chapters:
0:00 Start
1:33 Ingredients & Special Equipment
3:20 Pie Dough/Crust
8:50 How To Braid Pie Crust
12:40 How To Parbake Pie Crust
13:44 How To Make Sweet Potato Pie
22:24 Slice & Serve

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Bryant Alvarez

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

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39 Comments

  1. Posting a little earlier this week so we can all get ready for Thanksgiving. I’d love to hear what you’re making, and if you try any of my recipes, feel free to tag me on Instagram @csaffitz

  9. Decades of my grandmother, then my mother and then me, baking one crust pies, pumpkin, pecan, custard, we never blind bake those crusts.. Routinely our family would put
    both a pecan pie and a pumpkin pie in the oven at the same time. The temp would be a compromise so the pecan did not burn. Always came out great.
    Years ago, every cookbook said, if you bake in a glass pan to turn your oven down 25 degrees. This implies the glass got hotter. So when doing both a pecan and pumpkin at the same time in one oven, the pumpkin was always put into the pyrex pan while the pecan was in an aluminum pan.

    Recently I hear people claiming metal pans get hotter. Hard to understand something so basic changing.
    The only pies I ever blind baked crusts for were when the filling was cooked outside the crust and then they were put in the fridge.
    Betty Crocker books also suggested one could blind bake a crust and then bake an egg custard in the exact same sized pan. After they were out of the oven, somehow you
    were supposed to slide the entire custard into the baked crust, giving you a crisper crust by this "slip crust" method. That I never tried. Could not imagine the entire custard
    would stay in one piece.

  12. Claire mmm it was a triumph! I only changed a few things bourbon just a tablespoon, can condensed milk just 3 tablespoons, oh and I seasoned my pie crust with vanilla beans and cinnamon. I sprinkled some cinnamon sugar on the crust before baking too. Twas glorious. The molasses is now a must in sweet potatoes pie mmm it makes the color so rich and pretty I think.

  19. Sweet Potato Pie is something to sing about! Love me Patti Labelle's recipe. So easy so delicious and not as heavy on the arteries as this one. I prefer my pie to taste more on the side of candied sweet potatoes instead of a custard pie flavored with sweet potato. All hail the sweet potato pie.

  22. Happy Thanksgiving Claire. I made your pie, and it came out amazing! I was nervous because my pie crust was not as flexible and forgiving as yours. I think I used too little water. So braiding was a nightmare, and I had to constantly battle cracks when I rolled it out, but the custard covered all those band-aids. Also, a braided crust is just f-ing impressive, so no one looked too closely at all the breakages. Thank you so much for the recipe. This cook is going to bed tonight with the knowledge that there's delicious pie in the morning!

  23. I never put molasses in my sweet potato pie Ill try this for Christmas,Sweet potato pie is an important part of thanksgiving in a black household when I convinced them to try the honey pumpkin pie they actually liked it I was stunned 😭

  25. I made this last night for thanksgiving and it looks so cute with the braided edge! Weirdly, my crust got stuck to the foil during parbaking and so I lost some, and then the bottom-sides pulled away from the glass during baking. Any tips? It’s still going to be delicious!!

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