Sweet potato pie is a beloved symbol of Southern comfort and hospitality. This version celebrates the natural sweetness and earthy depth of roasted sweet potatoes, blended into a silky custard infused with warm cinnamon, nutmeg, and vanilla.
Encased in a from-scratch, flaky pie crust, it bakes into a dessert that is rich yet balanced, deeply satisfying, and far more nuanced than its cousin, pumpkin pie. It’s a must-have for Thanksgiving and a welcome treat any day of the year.
The Science of a Silky Filling & A Flaky Crust
The key to an exceptional sweet potato pie lies in two components: the texture of the filling and the integrity of the crust. For the filling, using roasted (not boiled) sweet potatoes concentrates their flavor and removes excess water, preventing a soggy or watery pie.
The filling is a custard, set by the coagulation of eggs when baked. The addition of evaporated milk (or cream) provides richness without making it too heavy. For the crust, using very cold butter and water and handling the dough minimally is essential.
This keeps the butter pieces solid until baking, where they melt and create steam pockets, resulting in a tender, flaky layers that can support the dense, moist filling without becoming soggy.
Ingredients
For the All-Butter Pie Crust:
- 1 ¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup (1 stick / 113g) unsalted butter, cold and cubed
- 3-5 tablespoons ice water
For the Sweet Potato Filling:
- 1 ½ lbs (about 2 medium) sweet potatoes
- 4 tablespoons (½ stick / 57g) unsalted butter, melted
- ¾ cup (150g) packed light brown sugar
- ½ cup (120ml) evaporated milk or heavy cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
1. Roast the Sweet Potatoes & Prepare Crust: Preheat oven to 400°F (200°C). Pierce sweet potatoes, roast on a baking sheet for 45-60 minutes until very tender. Let cool, then scoop flesh; you need 2 cups packed.
Meanwhile, make crust: Pulse flour, salt, sugar in a food processor. Add cold butter; pulse until pea-sized. Add ice water 1 tbsp at a time until dough clumps. Shape into a disc, wrap, chill 1 hour. Roll out and fit into a 9-inch pie plate. Crimp edges, freeze for 15 minutes.
2. Blind Bake the Crust: Line chilled crust with parchment and fill with pie weights or dried beans. Bake at 400°F for 15 minutes. Remove weights and parchment, prick bottom with a fork, and bake 5-7 more minutes until lightly golden. Let cool. Reduce oven to 350°F (175°C).
3. Make the Filling: In a large bowl, mash the 2 cups of sweet potato flesh until smooth. Whisk in melted butter and brown sugar until combined. Whisk in evaporated milk, then eggs one at a time. Whisk in vanilla, cinnamon, nutmeg, ginger, and salt until the filling is completely smooth and silky.
4. Fill & Bake the Pie: Place the par-baked pie shell on a baking sheet. Pour the filling into the crust. Carefully transfer to the oven. Bake at 350°F for 45-55 minutes, until the edges are set and the center still has a slight, gentle jiggle (like Jell-O). The center will firm up as it cools.
5. Cool Completely: Let the pie cool completely on a wire rack for at least 4 hours, or preferably overnight. This allows the custard to set fully for clean slices.
6. Serve: Serve at room temperature or slightly chilled, with whipped cream or a scoop of vanilla ice cream.
Pro-Tips for the Perfect Sweet Potato Pie
- Roast, Don’t Boil: Roasting caramelizes the sweet potatoes’ natural sugars and drives off moisture, leading to a more flavorful, denser filling.
- Use a Food Processor for Silky Filling: For an ultra-smooth texture, blend the cooked sweet potatoes and other filling ingredients in a food processor or blender.
- Par-Bake the Crust: This step (blind baking) is crucial to prevent a soggy bottom crust.
- Don’t Overbake: The pie is done when the center still has a slight jiggle. Overbaking will cause cracking and a rubbery texture.
- Cool Thoroughly: Patience is key. Slicing into a warm pie will result in a runny filling.
- Make Ahead: The pie tastes even better the next day and can be made 1-2 days in advance. Store covered in the refrigerator.
This Classic Sweet Potato Pie is a taste of tradition and comfort in every bite.
