sweet potato pie recipe
The Best sweet potato pie recipe
What I love most about this recipe is how versatile it is. You can make it with fresh sweet potatoes or canned ones if you’re short on time, and it still turns out perfect. Plus, it’s a great way to get some extra nutrients into your family’s diet—sweet potatoes are loaded with fiber, vitamin A, and antioxidants. My husband always says it’s the one dessert he’ll never turn down, and I have to agree. It’s not overly sweet, so it doesn’t feel heavy, but it’s still indulgent enough to satisfy that sweet tooth. Whether you’re baking for a special occasion or just because, this pie is always a winner.
Classic Sweet Potato Pie
A rich and creamy Southern-style sweet potato pie with warm spices, perfect for holidays or any special occasion. This comforting dessert features a flaky crust and a smooth, spiced filling.
🥘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 sweet potatoes (about 2 medium sweet potatoes)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- Whipped cream or marshmallow fluff
- Ground cinnamon for dusting
👨🍳Directions
-
1
Preheat your oven to 425°F (220°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
Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Reduce oven temperature to 350°F (175°C). -
5
Prepare the filling: In a large bowl, whisk together mashed sweet potatoes, melted butter, sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined. -
6
Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean. -
7
Allow the pie to cool completely on a wire rack before slicing. Serve with whipped cream or marshmallow fluff and a dusting of cinnamon if desired.
🔧Equipment
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- 9-inch pie dish
- Baking sheet
- Oven
- Potato masher or fork
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sweet Potato Pie Works
❓ Frequently Asked Questions About Sweet Potato Pie
1. Can I use regular potatoes instead of sweet potatoes for this pie?
No, sweet potatoes and regular potatoes have very different textures and flavors. Sweet potatoes are naturally sweeter and creamier, which is essential for the pie’s rich, custard-like filling. Using regular potatoes would result in a bland, starchy pie that lacks the signature taste of sweet potato pie.
2. How do I prevent my sweet potato pie from cracking?
Cracking usually happens due to overbaking or rapid cooling. To prevent it:
– Bake the pie until the center is just set (a slight jiggle is fine—it will firm up as it cools).
– Avoid overmixing the filling, which can introduce air bubbles.
– Let the pie cool gradually at room temperature before refrigerating. Placing it in the fridge too soon can cause cracks.
3. Can I make this pie ahead of time?
Yes! Sweet potato pie actually tastes better after chilling for a few hours (or overnight), as the flavors meld together. You can bake it 1–2 days in advance and store it covered in the refrigerator. If freezing, wrap the pie tightly in plastic wrap and foil, then thaw in the fridge before serving.
4. What’s the best way to store leftover sweet potato pie?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices (wrapped tightly) for up to 3 months. Reheat slices in the microwave or oven at 350°F (175°C) until warmed through, or enjoy them cold straight from the fridge.
5. Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes (also labeled as “yams”) work well and save time. Drain them thoroughly and mash or blend them until smooth before measuring. Use about 2 cups of mashed canned sweet potatoes for a standard 9-inch pie. Just be sure to check for added sugars or syrups in the canned version—you may need to adjust the sugar in your recipe accordingly.
