Sweet Potato Pie Recipe
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This classic Southern sweet potato pie is smooth, creamy, and filled with warm spices that make it a cozy dessert favorite. The natural sweetness of the sweet potatoes combined with cinnamon, nutmeg, and vanilla creates a comforting, earthy flavor. Whether it’s served for Thanksgiving, a special family gathering, or simply as a delightful dessert, this pie is sure to win hearts with every bite.
Difficulty: Intermediate
Prep Time: 20 mins
Cook Time: 1 hr
Cool Time: 1 hr
Total Time: 2 hrs 20 mins
Cooking Temp: 180°C (350°F)
Estimated Cost: $10
Calories: 320 kcal per serving
Best Season: Fall
Table of Contents
Description
Sweet potato pie is a holiday classic featuring a silky filling made from fresh sweet potatoes and a blend of spices. Set in a buttery, flaky pie crust, this pie has a slightly custardy texture and just the right amount of sweetness. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for the perfect fall dessert that’s both comforting and delicious.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tbsp ice water
Sweet Potato Filling
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Prepare the crust: In a medium bowl, whisk together flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Cook and mash the sweet potatoes: Preheat oven to 180°C (350°F). Peel and boil the sweet potatoes until tender, about 15-20 minutes. Drain, then mash until smooth.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Press it into the pan and crimp the edges. Set aside.
- Make the filling: In a large bowl, combine the mashed sweet potatoes, sugar, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt. Beat until smooth and well combined.
- Assemble and bake: Pour the filling into the prepared crust. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the pie cool to room temperature before serving.
- Serve: Slice and serve with whipped cream or a sprinkle of cinnamon, if desired.
Nutrition Facts (per serving)
- Calories: 320 kcal
- Calories from Fat: 150 kcal
- Total Fat: 17g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 180mg
- Potassium: 270mg
- Total Carbohydrate: 39g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 4g
- Vitamin A: 1000 IU
- Vitamin C: 5 mg
- Calcium: 70 mg
- Iron: 1 mg
Notes
- Storage: Store leftover pie in the refrigerator for up to 4 days.
- Make Ahead: You can make the pie crust and cook the sweet potatoes a day in advance. Assemble and bake when ready to serve.
- Customization: Add a pinch of cloves or allspice for extra warmth, or use brown sugar for a deeper, molasses-like flavor.
- Serving Suggestion: Top with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent treat.
