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There is something truly magical about a homemade Sweet Potato Pie Recipe that fills your kitchen with warm spices and cozy memories all at once. This Southern classic combines velvety smooth sweet potatoes with a perfectly flaky crust, creating a dessert that’s both comforting and elegant. Every bite blends just the right amount of cinnamon and nutmeg with a rich custard filling, making it a standout favorite for any holiday or family gathering. Once you master this Sweet Potato Pie Recipe, you will have a treasured dessert to share with loved ones for years to come.
Ingredients You’ll Need
These ingredients may sound simple, but each one is essential to building the perfect flavor, texture, and appearance of your Sweet Potato Pie Recipe. From the flaky crust to the luscious filling, every component plays a vital role in creating something unforgettable.
- All-purpose flour (1¼ cups / 150 grams): The base for a tender, flaky pie crust that holds everything together beautifully.
- Granulated sugar (1 teaspoon for crust + ½ cup for filling): A touch in the crust for balance, and plenty in the filling to sweeten without overwhelming.
- Kosher salt (½ teaspoon for crust + ⅛ teaspoon for filling): Just enough to enhance all the flavors and keep sweetness in check.
- Unsalted butter (¼ cup, cold, cubed): Adds richness and flakiness to the crust with every buttery layer.
- Vegetable shortening (¼ cup, cold, cubed): Like butter’s partner in crime, helps create that tender, melt-in-your-mouth crust texture.
- Ice water (¼ cup): Keeps the dough cool to ensure a perfectly flaky pastry.
- Sweet potatoes (1¼ pounds, about 3 medium, 2 cups mashed): The star ingredient with natural sweetness and creamy texture for the filling.
- Large eggs (2): Provide structure and richness, binding the filling together perfectly.
- Brown sugar (½ cup): Adds a deeper, molasses-like sweetness that warms up the flavors.
- Evaporated milk (12 ounces, 1 can): Gives the custard a creamy consistency without being too heavy.
- Pure vanilla extract (1 teaspoon): Infuses a sweet, fragrant aroma that lifts the entire pie.
- Ground cinnamon (½ teaspoon): The classic spice that gives just the right amount of warmth.
- Ground nutmeg (½ teaspoon): Adds subtle earthiness and complexity to the filling.
How to Make Sweet Potato Pie Recipe
Step 1: Prepare the Pie Dough
Begin by whisking the flour, sugar, and salt together in a large bowl to evenly distribute flavors. Then, add the cold butter and shortening. Use a pastry cutter or two forks to cut these fats into the flour mixture until pea-sized bits remain; these little chunks help create that flaky texture you crave. Slowly add the ice water a tablespoon at a time, mixing gently until the dough just starts to come together but stays crumbly. Finally, knead the dough a few times by hand before forming it into a disc. Wrapping it tightly and chilling in the fridge for an hour allows the fat to firm up and makes rolling easier later on.
Step 2: Roast the Sweet Potatoes
While the dough chills, preheat your oven to 425°F. Cut the sweet potatoes in half lengthwise and prick the skin all over to release steam. Place them cut-side down on a parchment-lined baking sheet and roast for about 45 minutes until tender. Roasting enhances the natural sugars, giving the filling a richer flavor than boiling or steaming. Let them cool enough to handle before scooping out the flesh.
Step 3: Roll Out the Crust and Prepare Pie Plate
Lightly flour your work surface and roll the chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie plate sprayed with nonstick spray. Trim any excess dough and tuck the edges under, then pinch or crimp the crust with your fingers to form a pretty, rustic border. Pop the crust back into the fridge while you prepare the filling. Keeping the dough cold ensures it won’t shrink or become tough during baking.
Step 4: Make the Filling
Scoop the roasted sweet potato flesh into a large bowl and mash it until smooth—no lumps here! Whisk in the eggs until fully combined. Then add the brown sugar, granulated sugar, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything together until you have a silky, luscious custard ready to pour into your crust. The spices meld beautifully with the creamy texture, bringing that unmistakable cozy vibe to each slice.
Step 5: Bake the Pie
Pour the filling into the prepared pie crust and place it in the oven at 425°F for 15 minutes to set the edges and start creating a golden crust. After this initial bake, reduce the temperature to 350°F and continue baking for 35 to 40 minutes. You’ll know it’s done when the crust edges are golden and the center is just slightly jiggly—it will firm up as it cools. Let the pie cool completely on a rack, then cover and chill it in the fridge for 2 to 3 hours before serving to allow the flavors to meld and the texture to set perfectly.
How to Serve Sweet Potato Pie Recipe
Garnishes
The beauty of your Sweet Potato Pie Recipe shines when garnished simply yet thoughtfully. Consider a light dusting of powdered sugar or a sprinkle of ground cinnamon to echo the warm spices inside. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds cool creaminess that balances the pie’s sweetness and heightens indulgence. For a festive touch, toasted pecans or a drizzle of caramel sauce bring texture and extra flavor that make each bite exciting.
Side Dishes
This pie pairs wonderfully with a variety of seasonal accompaniments. Fresh fruit salad with tart apples or berries brightens the plate, while warm mulled cider or spiced tea complements the cozy flavors perfectly. If serving at a holiday meal, sticky rolls or cinnamon-spiced muffins on the side make a charming addition. These sides elevate your Sweet Potato Pie Recipe into a full celebration of comforting fall or winter flavors.
Creative Ways to Present
Want to make your Sweet Potato Pie Recipe the centerpiece of the table? Serve individual mini pies in ramekins for an elegant touch. You could also layer slices with whipped cream and candied pecans in parfait glasses for a striking dessert buffet presentation. Another fun idea is to use festive pie crust cutouts on top, adding seasonal shapes like leaves or stars before baking to impress your guests visually as well as with taste. Presentation adds a little extra sparkle to an already wonderful dish.
Make Ahead and Storage
Storing Leftovers
Once your Sweet Potato Pie Recipe has been enjoyed, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, making it easy to savor those cozy flavors again without baking a whole new pie.
Freezing
If you want to make this pie ahead for a special occasion, freezing is a great option. Wrap the cooled pie securely in plastic wrap and then in aluminum foil before placing it in the freezer. When stored this way, your pie will maintain its flavor and texture for about 2 months. To thaw, simply move it to the refrigerator overnight before reheating.
Reheating
To bring your leftover Sweet Potato Pie Recipe back to life, warm slices gently in the oven at 325°F for 10 to 15 minutes until heated through. Avoid microwaving if possible, as reheating slowly in the oven helps preserve the crust’s flakiness and prevents the filling from becoming watery or rubbery.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh roasted sweet potatoes give the best flavor and texture, you can use canned sweet potatoes if you’re short on time. Just make sure to drain and mash them well, then adjust sweetness and spices to taste since canned varieties vary.
How do I prevent my pie crust from getting soggy?
Using cold butter and shortening and chilling the dough before baking helps achieve a flaky crust that resists sogginess. Also, preheating the oven and starting at a higher temperature for 15 minutes helps set the crust quickly before adding the filling.
What’s the difference between sweet potato pie and pumpkin pie?
Both are custard pies with warm spices, but sweet potato pie has a naturally sweeter and denser filling due to the sweet potatoes, while pumpkin pie tends to be a bit lighter and earthier. Texture and flavor nuances make each unique and worth trying.
Can I make the pie crust gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking. You may need to adjust the amount of water slightly to get the right dough consistency, but the process remains similar.
How long should I bake the pie if I make mini versions?
Mini pies will bake faster due to their size. Start checking them around 20 minutes when baking at 350°F and look for set edges and slightly jiggly center. Usually, 25 to 30 minutes total will do the trick.
Final Thoughts
If you’re looking to bring a little warmth and sweetness into your kitchen, this Sweet Potato Pie Recipe is a delicious place to start. Rich, creamy, and perfectly spiced, it’s a dessert that feels like home in every bite. Give it a try and watch it become a beloved favorite for sharing stories and smiles with anyone lucky enough to gather around your table.
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Sweet Potato Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 95 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Description
This classic Sweet Potato Pie recipe features a flaky homemade crust filled with a rich, creamy, and warmly spiced sweet potato filling. Baked to perfection with a golden crust and smooth texture, it’s a comforting Southern dessert that’s perfect for holidays or any special occasion.
Ingredients
Pie Crust
- 1¼ cups all-purpose flour (150 grams)
- 1 teaspoon granulated sugar (4 grams)
- ½ teaspoon kosher salt
- ¼ cup unsalted butter (57 grams, cold and cut into small cubes)
- ¼ cup vegetable shortening (46 grams, cold and cut into cubes)
- ¼ cup ice water (57 grams)
Filling
- 1¼ pounds sweet potatoes (567 grams, about 3 medium potatoes, peeled and halved)
- 2 large eggs (100 grams)
- ½ cup brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- 12 ounces evaporated milk (340 grams, 1 can)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
Instructions
- Mix Dry Ingredients for Crust: In a large bowl, whisk together the flour, sugar, and salt until well combined.
- Cut in Butter and Shortening: Add the cold butter and vegetable shortening to the flour mixture. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces or smaller.
- Add Ice Water Gradually: Stir in 2 tablespoons of the ice water. If the dough is still crumbly, add the remaining water one tablespoon at a time until the dough starts to come together but is still crumbly.
- Knead the Dough: Use your hands to gently knead the dough a few times until it forms a cohesive ball.
- Chill the Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
- Bake the Sweet Potatoes: Preheat oven to 425°F (220°C). Cut the sweet potatoes in half lengthwise and prick the skin all over with a fork. Place cut-side down on a parchment-lined baking sheet and bake for about 45 minutes until tender when pierced with a fork.
- Prepare the Pie Plate: Lightly spray a 9-inch pie plate with nonstick spray.
- Roll Out the Dough: On a floured surface, roll the chilled dough into a 12-inch circle. Transfer it to the pie plate, trim the excess, fold the edges under, and crimp with your fingers. Refrigerate while making the filling.
- Scoop and Mash Sweet Potatoes: When cool enough to handle, scoop the flesh out of the sweet potatoes into a large bowl and mash until smooth.
- Add Eggs to Filling: Whisk the eggs into the mashed sweet potatoes until fully incorporated.
- Add Sugars and Spices: Whisk in the brown sugar, granulated sugar, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and uniform.
- Pour Filling and Initial Bake: Pour the sweet potato filling into the prepared crust. Bake at 425°F (220°C) for 15 minutes.
- Reduce Heat and Continue Baking: Lower oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes until the crust is golden, edges are set, and the center is slightly jiggly.
- Cool and Chill: Let the pie cool completely at room temperature, then cover and chill in the refrigerator for 2-3 hours before serving for best texture and flavor.
Notes
- Use cold butter and shortening to achieve a flaky pie crust.
- Pricking the sweet potato skin ensures even cooking and steaming inside the oven.
- Chilling the pie crust before baking prevents shrinkage and maintains flakiness.
- Allow the pie to chill before serving to let the filling set properly.
- Leftover pie can be stored in the refrigerator for up to 3 days.
