Sweet Potato Pie Recipe

Sweet potato pie is a long-standing rival of the more well-known pumpkin pie. Try our recipe and indulge in homemade sweet potato pie, a perfect fall comfort food. Use our sweet potato pie crust recipe to bake perfectly flaky and subtly sweet crust. This recipe is perfect to bring the joy of baking and sharing with loved ones!

How To Make Sweet Potato Pie

Ingredients

For the Pie Sweet Potato Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3 to 4 tablespoons ice water

For The Sweet Potato Pie Filling:

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Equipment

• 9-inch pie pan
• Mixing bowls
• Pastry cutter or food processor
• Rolling pin
• Whisk or use a hand mixer
• Measuring cups and spoons
• Saucepan (for boiling sweet potatoes)

Method

1. Prepare the Pie Crust

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the chilled butter cubes and cut into the flour using a pastry cutter or food processor until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough begins to clump together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Cook the Sweet Potatoes

1. Peel and chop the sweet potatoes into chunks.
2. Place them in a saucepan, cover with water, and bring to a boil.
3. Reduce the heat and simmer for about 15-20 minutes until tender.
4. Drain and mash the sweet potatoes until smooth. Measure out 2 cups and let them cool slightly.

3. Roll Out the Crust

1. Preheat your oven to 350°F (175°C).
2. On a lightly floured surface, roll out the dough to fit a 9-inch pie pan.
3. Gently press the dough into the pie pan and trim any excess, leaving about 1/2 inch overhang. Crimp the edges as desired.

4. Make the Sweet Potato Filling

1. In a large mixing bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.

5. Assemble and Bake

1. Pour the filling into the prepared pie crust and spread evenly.
2. Bake in the preheated oven for 55 to 60 minutes, or until the center is set and a toothpick inserted comes out clean.
3. Remove the pie from the oven and let it cool to room temperature on a wire rack.

Tips

• Testing for Doneness: The filling should be firm yet slightly jiggly in the center when done.
• Serving Suggestion: Top with whipped cream or a sprinkle of cinnamon before serving.
• Storage: Store leftover sweet potato pie in the refrigerator for up to 4 days, covered loosely with plastic wrap.