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Sweet potato pie gets a tasty upgrade with warm chai spices. This twist on a classic dessert combines creamy sweet potatoes with cinnamon, ginger, cardamom, and other aromatic spices for a cozy fall treat. You’ll love how the chai flavors complement the natural sweetness of the potatoes.
Making chai-spiced sweet potato pie is easy. Just bake sweet potatoes until soft, blend them with spices and other filling ingredients, and pour into a pie crust. Bake until set and top with whipped cream or meringue if you want. The result is a delicious dessert perfect for holidays or any time you’re craving comfort food with a spicy twist.
Exact Ingredients (Plus Possible Substitutes)
Here’s what you’ll need to make a delicious chai-spiced sweet potato pie:
• 2 cups mashed sweet potato
• 1 cup coconut milk
• 1/2 cup maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 1/4 tsp cloves
• 1/4 tsp salt
• 1 unbaked pie crust
Can’t find some ingredients? No worries! Try these swaps:
• Use almond milk instead of coconut milk
• Sub brown sugar for maple syrup
• Arrowroot powder works in place of cornstarch
• Pumpkin pie spice can replace the individual spices
For the crust, you can use a store-bought one or make your own. A graham cracker or gingersnap crust would be yummy too!
Remember to adjust spices to your taste. You can add a pinch of black pepper for extra warmth or a dash of allspice for more complexity.
Instructions
Preheat your oven to 350°F (175°C). Grab a few sweet potatoes and poke holes in them with a fork. Place them directly on the oven rack and bake for about 45 minutes until they’re super soft.
Let the potatoes cool a bit. Then peel off the skin and scoop the soft flesh into a blender. Add your chai spices, like cinnamon, cardamom, and ginger. Toss in some coconut milk, maple syrup, and a pinch of salt.
Blend everything until it’s smooth and creamy. Pour this yummy mixture into a pre-made pie crust. You can make your own if you’re feeling fancy!
Pop the pie back in the oven and bake for about 40 minutes. You’ll know it’s done when the edges are set but the center still jiggles a little.
Let your chai-spiced sweet potato pie cool completely before slicing. It’s great with a dollop of whipped cream on top!
Tips, Tricks & Storing
Making a chai-spiced sweet potato pie can be fun and easy with a few handy tips. Start by roasting your sweet potatoes instead of boiling them. This brings out their natural sweetness and enhances flavor.
When mixing your spices, toast them lightly in a dry pan first. This simple step releases their oils and makes the flavors pop in your pie.
Don’t overmix your filling. Blend just until smooth to keep the texture light and fluffy.
Let your pie cool completely before slicing. This helps the filling set properly and makes cutting cleaner.
To store your pie, keep it covered in the fridge for up to 4 days. Make sure it’s wrapped tightly in plastic or placed in an airtight container.
You can also freeze your pie for later. Wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before serving.
For best flavor, bring your pie to room temperature before eating. The spices will be more pronounced and the texture creamier.
Try these tips to make your chai-spiced sweet potato pie even more delicious!