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
Scale
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
- â…› 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.
