I’ve been making sweet potato pie for my family for years, and it’s always a hit. My kids love helping me in the kitchen, especially when we’re making this recipe. They get to mash the sweet potatoes with butter and sugar, and then we all get to mix in the spices and eggs.
It’s a fun process that they look forward to every year. Sweet potato pie is a Southern classic, and it’s easy to see why – the combination of sweet potatoes, sugar, and spices is absolutely delicious. The first time I made this recipe, I was amazed at how easy it was to make a pie crust from scratch.
I had never made my own crust before, but with this recipe, it’s a breeze. The key is to use cold ingredients and not overwork the dough. This results in a flaky, tender crust that pairs perfectly with the sweet potato filling.
I like to serve this pie at family gatherings and holidays because it’s such a crowd-pleaser. And let’s be honest – who doesn’t love a good slice of pie? It’s also a great way to use up any leftover sweet potatoes you might have on hand.
Plus, it’s a healthier alternative to traditional desserts that are loaded with sugar and butter. Sweet potato pie is naturally sweet from the sweet potatoes themselves, so you can reduce the amount of sugar you add to the filling. This makes it perfect for those looking for a slightly healthier dessert option without sacrificing flavor.
Sweet Potato Pie with Flaky Crust
4.8 from 1304 votes
A classic Southern dessert featuring a creamy, spiced sweet potato filling baked in a buttery, flaky crust. This pie is perfect for holiday gatherings or a comforting weeknight treat.
1To make the crust, whisk together flour and salt in a medium bowl.
2Add cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
4If needed, add the remaining tablespoon of water, one teaspoon at a time, until the dough holds together when pressed.
5Turn the dough onto a lightly floured surface and shape into a disk about 1 inch thick.
6Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, until firm.
7Preheat the oven to 375°F.
8On a floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
9Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
10Trim the overhanging dough to about 1/2 inch, then fold the edges under and crimp with a fork or your fingers.
11Line the crust with parchment paper and fill with pie weights or dried beans, then bake for 15 minutes until the edges are lightly golden.
12Remove the parchment and weights, then prick the bottom of the crust with a fork.
13Return to the oven and bake for an additional 5 to 7 minutes until the bottom is dry and lightly browned.
14Set aside to cool slightly.
15For the filling, in a large bowl whisk together the mashed sweet potatoes, sugar, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
16The mixture should be thick and creamy.
17Pour the filling into the pre-baked crust and spread it evenly.
18Bake at 375°F for 40 to 45 minutes, until the filling is set around the edges but still slightly jiggly in the center when gently shaken.
19Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
For a deeper flavor, roast the sweet potatoes instead of boiling them. To prevent a soggy crust, ensure the pre-baked crust is fully dry before adding the filling. This pie can be stored in the refrigerator for up to 3 days.
Watch Video Of How Sweet Potato Pie with Flaky Crust Works
To store leftover sweet potato pie, cover it tightly with plastic wrap or foil and keep it in the refrigerator for up to four days. For longer storage, you can freeze the whole pie or individual slices for up to three months.
When you are ready to serve, let it thaw in the fridge overnight and reheat slices in a 350°F oven for about 10 minutes to bring back the flaky crust. This pie also works beautifully as a make ahead dessert for holiday gatherings, and it pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.
I always make two because one never lasts long with my family.
❓ Frequently Asked Questions About Sweet Potato Pie with Flaky Crust
What type of sweet potatoes should I use?
You can use either yellow or orange sweet potatoes for this recipe. The yellow ones will give your pie a slightly more yellow color, while the orange ones will give it a deeper orange hue.
Can I use canned sweet potatoes?
While you can use canned sweet potatoes as a substitute, fresh ones will always give you better flavor and texture.
How do I store leftover pie?
If you have leftover pie after serving it at your gathering or event, you can store it in an airtight container in the fridge for up to three days or freeze it for up to two months.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting the all-purpose flour in the crust with gluten-free flour.
Do I need to thaw frozen pie before reheating?
No, you don’t need to thaw frozen pie before reheating – just place it on a baking sheet lined with parchment paper and bake at 350 degrees F until warm and golden brown.
Can I make individual mini pies instead of one large pie?
Yes, you can make individual mini pies using this recipe – simply divide the filling among muffin tins or ramekins and top with individual pie crusts.
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