white sweet potato pie recipe
The Best white sweet potato pie recipe
What I appreciate most about this recipe is how it balances indulgence with some real nutritional benefits. White sweet potatoes are packed with fiber, vitamin C, and potassium, and they have a lower glycemic index than regular potatoes, which means they won’t spike your blood sugar as much. I use less sugar than most recipes call for because the natural sweetness of the potatoes really shines through. Plus, it’s a great way to sneak in some extra nutrients without anyone even noticing—especially if you’re serving it to picky eaters. Whether I’m baking it for a potluck or just because we’re craving something sweet, this pie always hits the spot.
Creamy White Sweet Potato Pie
A rich and velvety pie made with white sweet potatoes, warm spices, and a buttery crust. This Southern-inspired dessert is perfect for holidays or any special occasion, offering a unique twist on the classic sweet potato pie.
🥘Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tbsp ice water
- 2 cups mashed white sweet potatoes (about 2 medium potatoes)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup evaporated milk
- ½ cup chopped pecans
- 2 tbsp brown sugar
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
Prepare the crust: In a large bowl, combine flour and salt. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. -
3
Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp as desired. Prick the bottom with a fork and chill in the refrigerator for 15 minutes. -
4
Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until lightly golden. Set aside to cool slightly. -
5
Prepare the filling: In a large bowl, whisk together the mashed white sweet potatoes, melted butter, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth. Stir in the evaporated milk until fully combined. -
6
Pour the filling into the pre-baked crust. Smooth the top with a spatula. -
7
Optional: In a small bowl, mix the chopped pecans, brown sugar, and melted butter. Sprinkle the topping evenly over the filling. -
8
Bake for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean. If the crust begins to brown too quickly, cover the edges with aluminum foil. -
9
Allow the pie to cool completely on a wire rack before slicing and serving. Serve at room temperature or chilled.
🔧Equipment
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- 9-inch pie dish
- Potato masher or fork
- Whisk
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy White Sweet Potato Pie Works
❓ Frequently Asked Questions About Creamy White Sweet Potato Pie
1. Can I use regular sweet potatoes instead of white sweet potatoes for this pie?
Yes, you can substitute regular orange-fleshed sweet potatoes if white sweet potatoes are unavailable. The flavor will be slightly different—more earthy and less subtly sweet—but the texture and overall result will still be delicious. Just ensure they’re cooked and mashed until smooth for the best consistency.
2. How do I prevent my white sweet potato pie from cracking on top?
To avoid cracks, avoid overmixing the filling, as this can incorporate too much air. Also, let the pie cool gradually—first at room temperature for about an hour, then in the fridge. A water bath (baking the pie in a larger pan with hot water) can also help regulate the temperature and prevent over-baking.
3. Can I make this pie ahead of time, and how should I store it?
Absolutely! White sweet potato pie tastes even better after a day or two as the flavors meld. Store it covered in the refrigerator for up to 4 days. For longer storage, freeze the pie (sliced or whole) for up to 3 months. Thaw in the fridge overnight before serving.
4. What’s the best way to serve white sweet potato pie?
This pie is delicious on its own, but it pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a spiced touch, dust the top with cinnamon or nutmeg before serving. Serve chilled or at room temperature for the best texture.
5. Can I use a store-bought pie crust for this recipe?
Yes, a high-quality store-bought crust works well if you’re short on time. For best results, blind-bake the crust (pre-bake it with pie weights or dried beans) for 8–10 minutes before adding the filling to prevent a soggy bottom. If you prefer homemade, a buttery shortcrust or graham cracker crust both complement the filling nicely.
