Classic Sweet Potato Pie
A rich, warmly spiced Southern dessert with a velvety smooth filling and a flaky, buttery crust. This pie is a beloved staple for holidays and cozy gatherings.
Ingredients
For the Pie Crust:
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1 ¼ cups (160g) all-purpose flour
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½ tsp salt
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½ tsp granulated sugar (optional)
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½ cup (115g) cold unsalted butter, cubed
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3–5 tbsp ice water
*(Alternatively, use 1 store-bought 9-inch pie crust, thawed if frozen)*
For the Filling:
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1 ½ lbs (about 2 medium) sweet potatoes
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½ cup (115g) unsalted butter, melted
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¾ cup (150g) granulated sugar
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½ cup (110g) packed light brown sugar
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½ cup (120ml) evaporated milk or heavy cream
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3 large eggs, at room temperature
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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¼ tsp ground allspice or cloves
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½ tsp salt
For Serving (Optional):
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Whipped cream or whipped topping
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A sprinkle of cinnamon or chopped pecans
Instructions
1. Prepare the Sweet Potatoes:
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Oven method (recommended for flavor): Preheat oven to 400°F (200°C). Pierce sweet potatoes all over, place on a baking sheet, and bake for 45–60 minutes until very tender. Let cool, then scoop out the flesh.
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Boil method: Peel and cube sweet potatoes, boil until fork-tender (15–20 minutes), then drain well.
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Measure out 2 cups (about 500g) of mashed sweet potato into a large bowl. Let cool completely.
2. Make or Prepare the Crust:
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In a food processor or bowl, combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.
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Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together.
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Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
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On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim and crimp edges. Chill while you make the filling.
3. Make the Filling:
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Preheat oven to 350°F (175°C).
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In the bowl with the mashed sweet potatoes, add melted butter and both sugars. Mix until smooth.
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Beat in eggs one at a time, then stir in evaporated milk and vanilla.
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Add all spices and salt; whisk until fully combined and smooth.
4. Bake the Pie:
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Pour filling into the prepared pie crust.
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Bake for 55–65 minutes, or until the center is set (a toothpick inserted near the center should come out mostly clean). The pie may still have a slight jiggle in the very center—it will firm up as it cools.
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Optional: If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
5. Cool and Serve:
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Let the pie cool completely on a wire rack (at least 3–4 hours) before slicing. This allows the filling to fully set.
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Serve at room temperature or chilled, topped with whipped cream and a sprinkle of cinnamon if desired.
