old fashioned sweet potato pie recipe

Written ByJenny Smyth Posted on
old fashioned sweet potato pie recipe
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The Best old fashioned sweet potato pie recipe

I’m so excited to share with you my family’s old-fashioned sweet potato pie recipe, a classic dessert that’s been passed down for generations. This pie is a staple in our household, and I’m sure it will become a favorite in yours too. The first time I tasted this pie, I was hooked – the combination of the sweet potatoes, sugar, and spices is absolute perfection.

My kids love helping me make this pie, and it’s always a fun activity for us to do together. As for me, I love how this pie brings warmth and comfort to our home. The aroma of baking sweet potatoes fills the house, and it’s just the best feeling.

But what really makes this pie special is the way it transports me back to my childhood summers spent at my grandparents’ farm. They would always have this pie ready for us when we visited, and it was always a highlight of our trip. So, let’s get started on making this delicious old-fashioned sweet potato pie recipe together!

The key to making this pie is to use fresh sweet potatoes – they should be cooked until they’re tender but still hold their shape. Then, you can mash them up and mix them with sugar, spices, and eggs to create the filling. It’s really quite simple once you get the hang of it.

I like to make my own pastry dough from scratch using flour, butter, and ice-cold water – it’s worth the extra effort because the end result is so worth it.

Old Fashioned Sweet Potato Pie

Old Fashioned Sweet Potato Pie

4.6 from 1579 votes

A classic Southern pie with a creamy, spiced sweet potato filling and a flaky, buttery crust. This old fashioned recipe uses roasted sweet potatoes for deep, natural sweetness and a velvety texture.

Prep Time30 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 40 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water

For the Filling

2 large sweet potatoes (about 1 1/2 pounds total)
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup evaporated milk

👨‍🍳Directions

1Preheat the oven to 400°F.
2Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
3Roast for 45 to 60 minutes until they are very tender when pierced and the skins begin to wrinkle.
4Let them cool until safe to handle, then peel and mash the flesh until smooth.
5While the sweet potatoes roast, prepare the crust.
6In a large bowl, whisk together the flour and salt.
7Cut in the cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
8Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
9Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
10On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
11Gently transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.
12Trim the overhang to 1/2 inch, fold it under, and crimp the edges.
13Prick the bottom and sides with a fork and refrigerate for 15 minutes.
14Reduce the oven temperature to 350°F.
15In a large bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, ginger, and salt.
16Stir until well blended.
17Gradually add the evaporated milk and mix until the filling is smooth and creamy.
18Pour the filling into the chilled crust and spread it evenly.
19Place the pie on the middle rack of the oven and bake for 50 to 60 minutes.
20The pie is done when the center is set but still slightly jiggly when gently shaken and a knife inserted near the center comes out clean.
21Let the pie cool completely on a wire rack for at least 2 hours before serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Fork
Baking sheet
Oven
Potato masher or food mill

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 34g🥩Protein: 5g

📝Notes

For a deeper flavor, roast the sweet potatoes a day ahead and refrigerate. You can also substitute 1 1/2 cups of canned sweet potato puree if short on time. Let the pie cool completely to ensure clean slices.

Watch Video Of How Old Fashioned Sweet Potato Pie Works

This old-fashioned sweet potato pie recipe is perfect for any occasion – whether it’s a holiday gathering or just a Tuesday night dessert.

And because it makes two pies at once (just divide the filling between two crusts), you’ll have one left over for later too!

The great thing about this recipe is that it freezes beautifully – just wrap each pie tightly in plastic wrap and store them in an airtight container for up to 3 months.

❓ Frequently Asked Questions About Old Fashioned Sweet Potato Pie

Q1: What type of sweet potatoes are best for this recipe?

A1: You can use any type of sweet potato you like for this recipe – some people prefer the firmer flesh of yams while others like the softer flesh of regular sweet potatoes.

Q2: Can I use frozen or canned sweet potatoes?

A2: While you can use frozen or canned sweet potatoes in a pinch, fresh ones will always give you better results – they’ll be sweeter and have more texture.

Q3: How do I make sure my pastry dough doesn’t become too sticky?

A3: To avoid sticky pastry dough, make sure your ingredients are cold – keep your butter chilled in the fridge until you’re ready to mix it into your dough.

Q4: Can I substitute any of the spices in this recipe?

A4: While some people may not like nutmeg or mace in their pies, feel free to substitute them with other spices if you don’t have them on hand – cinnamon or allspice work well too!

A5: Q5

Q6: Why does my filling turn out lumpy?

A6: If your filling turns out lumpy after mixing all your ingredients together, try blending them in a blender until smooth before pouring them into your crust.

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