sweet potatoes pie recipe

Written ByJenny Smyth Posted on
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The Best sweet potatoes pie recipe

I’ve always been a fan of sweet potatoes, and when I discovered this pie recipe, I knew I had to try it. The dish originated in the Southern United States, where sweet potatoes are a staple crop.

The sweetness of the potatoes pairs perfectly with the spices and the flaky crust. My family loves this pie, especially my kids who can’t get enough of the sweet and savory flavors.

I’ve made this pie for countless family gatherings and it’s always a hit. The best part is that it’s relatively easy to make, requiring only a few ingredients and some basic cooking techniques.

The key to a good pie is to use high-quality ingredients, including fresh sweet potatoes, real butter, and pure vanilla extract. Don’t be afraid to experiment with different spices and flavor combinations to make the pie your own.

Once you’ve mastered this recipe, you’ll be hooked on sweet potato pie for life.

Sweet Potato Pie

4.8 from 1029 votes

A classic sweet potato pie recipe with a flaky crust and smooth, creamy filling. Perfect for holidays or anytime you crave a comforting dessert.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Filling

2 large sweet potatoes, peeled and diced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 large eggs, beaten
1 cup heavy cream
1 tsp vanilla extract

For the Topping

Whipped cream

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2Combine flour, salt and butter in a mixing bowl.
3Use a fork to mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing with a fork until the dough just comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Crimp the edges with your fingers or a fork.
10Refrigerate the pie crust while you prepare the filling.
11Place diced sweet potatoes in a saucepan and cover with water.
12Bring to a boil over high heat.
13Reduce heat to medium, cover, and let simmer for 15-20 minutes, or until sweet potatoes are tender.
14Drain and mash the sweet potatoes until smooth.
15In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt.
Mix well.
16Stir in beaten eggs, heavy cream, and vanilla extract until fully combined.
17Pour the sweet potato mixture into the chilled pie crust.
18Place the pie dish on a baking sheet to catch any drips.
19Bake at 425°F (220°C) for 15 minutes.
20Reduce the oven temperature to 350°F (180°C) and bake for an additional 45-50 minutes, or until the filling is set and the crust is golden brown.
21If the crust begins to brown too quickly, cover the edges with aluminum foil.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
23This allows the filling to set properly.
24Serve with whipped cream on top if desired.

🔧Equipment

Pie dish
Mixing bowl
Fork
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a smoother filling, you can strain the mashed sweet potatoes through a fine-mesh sieve. To make ahead, prepare the pie and refrigerate overnight, then bake in the morning. You can also freeze the baked pie for up to 3 months.

Watch Video Of How Sweet Potato Pie Works

This sweet potato pie recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a delicious dessert for your family. The best part is that it’s relatively easy to make and requires minimal ingredients.

To store leftovers, refrigerate or freeze them in an airtight container for up to 3 days. Reheat individual slices in the microwave or oven until warmed through.

❓ Frequently Asked Questions About Sweet Potato Pie

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

For this recipe, you’ll want to use high-moisture sweet potatoes, such as ‘Jewel’ or ‘Beauregard’ varieties. These types of sweet potatoes have a higher water content, which makes them perfect for baking into a delicious pie.

Q: Can I use other types of sugar in place of brown sugar?

You can substitute other types of sugar for brown sugar in this recipe, but keep in mind that it will change the flavor profile of the pie. If you choose to use white granulated sugar or turbinado sugar, reduce the amount used by about 25% to avoid an overly sweet pie.

Q: How do I prevent the crust from becoming too dark?

To prevent the crust from becoming too dark during baking, make sure to brush it with egg wash before adding any toppings or fillings. This will help create a golden-brown crust without overcooking it.

Q: Can I make this pie ahead of time?

You can assemble the pie up to 24 hours in advance, but it’s best to bake it just before serving. If you need to store leftovers, refrigerate or freeze them in an airtight container for up to 3 days.

Q: What’s the best way to reheat leftover pie?

To reheat leftover pie, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can microwave individual slices for 20-30 seconds each until heated through.

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