white sweet potato pie recipe

Written ByJenny Smyth Posted on
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The Best white sweet potato pie recipe

I’m so excited to share with you my favorite white sweet potato pie recipe! This dish has been a staple in my household for years, and I’m sure it will become a favorite in yours as well. The sweet potatoes give it a unique flavor that’s both sweet and savory, making it perfect for any occasion.

Whether you’re looking for a dessert to serve at your next family gathering or just want something delicious to enjoy on a Tuesday, this recipe is sure to please. I’ve tried making it with regular potatoes, but there’s just something special about the white sweet potatoes that makes it truly special. Plus, they’re packed with nutrients like vitamin A and fiber, making it a great choice for health-conscious eaters.

My kids love helping me peel and chop the sweet potatoes, and they always get excited when they get to be the first to try a slice of the finished pie. And let me tell you, it’s a real crowd-pleaser – everyone who tries it wants the recipe! I’ve even made it for my husband’s coworkers and they’ve all raved about it.

It’s just one of those recipes that never fails to impress. The key to making this pie is using high-quality ingredients and not overmixing the filling – you want it to be smooth and creamy, but still retain some texture from the sweet potatoes. I’ve tried using different types of sugar, but I find that brown sugar gives the best flavor.

And don’t even get me started on the crust – flaky and buttery is the way to go! It’s worth taking the time to make your own crust from scratch, trust me.

White Sweet Potato Pie

4.9 from 745 votes

This White Sweet Potato Pie is a delightful twist on traditional sweet potato pie. With a creamy, velvety filling and a flaky pie crust, it’s a perfect dessert for any occasion.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

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

For the Filling

2 large white sweet potatoes, peeled and cut into chunks
1 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 large eggs
1 cup heavy cream
1 tsp vanilla extract

For the Topping

1/2 cup powdered sugar
1-2 tbsp milk or water

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2In a large pot, boil the white sweet potato chunks until tender, about 15-20 minutes.
3You will know they are done when you can easily pierce them with a fork.
4While the sweet potatoes are boiling, in a large bowl, combine the flour, salt, and sugar for the pie crust.
5Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
6Gradually add the ice-cold water and mix until the dough comes together.
7You may need to use your hands to ensure everything is well combined.
8The dough should be slightly sticky but not overly wet.
9Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
10Press the dough into a 9-inch pie dish, making sure to press it into the sides and bottom.
11Trim any excess dough from the edges.
Set aside.
12Once the sweet potatoes are tender, drain them and mash them until smooth.
13Set aside to cool slightly.
14You will know they are cool enough when you can comfortably handle them without burning your hands.
15In a large bowl, combine the mashed sweet potatoes, sugar, cinnamon, nutmeg, ginger, and salt.
16Mix well until all ingredients are fully incorporated and the mixture is smooth.
17You will know it is smooth when there are no lumps remaining.
18In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until well combined.
19The mixture should be smooth and free of lumps.
20Gradually add the egg mixture to the sweet potato mixture, stirring constantly until everything is well combined.
21The filling should be thick and creamy.
22If it is too thick, add a little more cream or milk until it reaches the desired consistency.
23Pour the filling into the prepared pie crust, spreading it evenly across the bottom and sides.
24Bake in the preheated oven for 50-55 minutes, or until the filling is set and the crust is golden brown.
25The pie is done when a knife inserted into the center comes out clean and the edges are slightly puffed and golden.
26Remove the pie from the oven and let it cool completely on a wire rack.
27This step is important to allow the filling to set properly.
28You will know it is cool enough when the pie is no longer hot to the touch.
29While the pie is cooling, prepare the topping.
30In a small bowl, combine the powdered sugar and milk or water, stirring until smooth.
31Add more milk or water as needed to reach your desired consistency.
32Once the pie is completely cool, drizzle the topping over the top.
33Slice and serve.
34Enjoy your White Sweet Potato Pie.

🔧Equipment

Mixing bowl
Pie dish
Oven
Pot
Hand mixer
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: You can use a hand mixer to mash the sweet potatoes for a smoother filling. For a healthier option, you can substitute whole wheat flour for the all-purpose flour in the pie crust.

This white sweet potato pie is always a good idea for any occasion – whether you’re planning a family gathering or just want something delicious to enjoy on a Tuesday.

The key is not overmixing the filling and using high-quality ingredients like brown sugar and flaky buttery crust.

If you’re feeling adventurous, try experimenting with different types of sugar or spices to give your pie an extra boost of flavor.

❓ Frequently Asked Questions About White Sweet Potato Pie

Q: What type of sweet potatoes should I use?

For this recipe, I recommend using white sweet potatoes (also known as yams). They have a sweeter flavor than regular potatoes and hold their shape better when cooked.

Q: Can I substitute regular potatoes for white sweet potatoes?

No, using regular potatoes will change the flavor and texture of the pie significantly. While you can try making it with regular potatoes, you won’t get the same results as you would with white sweet potatoes.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, make sure to let it come to room temperature first before serving.

Q: Can I make this pie in advance?

Yes, you can make this pie in advance – just assemble all the components except for whipping the cream until right before serving.

Q: What if I don’t have an oven-proof skillet?

You can use any type of baking dish – just adjust the cooking time accordingly based on your oven’s temperature and size of your dish.

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