Sweet Potato Pie
A classic dessert with a healthy twist! This Sweet Potato Pie features a buttery, flaky crust and a creamy, lightly spiced sweet potato filling. Ready in about 4 hours, it’s perfect for everyday baking or special occasions. Top with whipped cream or marshmallow for an extra indulgent touch.
Equipment
- 1 medium mixing bowl
- Pastry blender
- Rolling Pin
- 9-inch pie plate
- Foil or parchment paper
- Pie weights (beans, rice, or sugar)
- Baking sheet
- Medium Skillet
- Potato Masher
- Electric hand mixer
- Wire rack
Ingredients
For the Crust
- 1 cup unbleached all-purpose flour 142 g
- 2 tsp granulated sugar 8 g
- ¼ tsp salt heaping
- 8 Tbsp unsalted butter chilled and cubed (113 g)
- 3 –5 Tbsp ice water
For the Filling
- 1 ½ lbs sweet potatoes about 3 medium
- 6 Tbsp salted butter diced (85 g)
- 5 oz evaporated milk 2/3 cup
- ¾ cup packed light brown sugar 150 g
- 2 large eggs
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tsp vanilla extract
Optional Toppings
- Sweetened whipped cream or homemade marshmallow fluff
Instructions
- Prepare the Pie Crust: Start by making the crust. In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of granulated sugar, and a heaping 1/4 teaspoon of salt. These dry ingredients create a balanced base for your flaky crust. Add the 8 tablespoons of cold, cubed unsalted butter. Using a pastry blender (or two forks if you don’t have one), cut the butter into the flour mixture. Work quickly until the mixture forms small, pea-sized clumps. This ensures pockets of butter remain, which will make the crust tender and flaky. Next, gradually add 3 to 5 tablespoons of ice water, one tablespoon at a time. Toss the mixture gently with a fork or your hands after each addition, just until the dough holds together when pressed. Be careful not to overwork it, or the crust can become tough. Gather the dough into a ball, then flatten it into a smooth 6-inch round disk. Wrap in plastic wrap and refrigerate for about 60 minutes, allowing it to firm up.
- Roll and Fit the Crust: Once chilled, lightly flour your work surface and rolling pin. Roll the dough into a 12-inch circle, keeping it as even as possible. Fold the dough in half, then into quarters, or drape it over the rolling pin to transfer it gently into a 9-inch pie plate. Unfold and press it into the plate, ensuring it fits snugly against the edges. Crimp or flute the edges if desired for a decorative touch. Return the crust to the refrigerator to chill for another hour, or freeze for 15 minutes to keep it firm while you bake the sweet potatoes.
- Blind Bake the Crust: Preheat the oven to 400°F (200°C). Line the chilled crust with foil or parchment paper, making sure it covers the edges. Fill the lined crust with pie weights, dried beans, rice, or sugar to prevent shrinking. Bake in the preheated oven for 15 minutes. Carefully remove the foil and weights, then prick the bottom of the crust about 10 times with a fork to prevent bubbling. Return the crust to the oven for 8–12 more minutes, or until the bottom starts to dry slightly. Remove from the oven and let it cool on a wire rack.
- Bake the Sweet Potatoes: While the crust chills, prepare the sweet potatoes. Preheat your oven to 400°F (200°C) if it’s not already heated. Prick each sweet potato once on each side using a fork to allow steam to escape. Wrap each potato individually in foil and place them on a baking sheet. Bake for 50–60 minutes, depending on their size, until they are very soft when pierced with a knife or skewer. Remove from the oven and let them cool for about 30 minutes, just until they are warm enough to handle.
- Brown the Butter: While the sweet potatoes cool, prepare the browned butter for the filling. Place the 6 tablespoons of diced salted butter in a light-colored medium skillet over medium heat. Stir occasionally as the butter melts. After a few minutes, you’ll notice the milk solids turning golden brown and releasing a nutty, fragrant aroma. Be attentive; butter can burn quickly at this stage. Once browned, immediately transfer it to a heat-safe dish to cool slightly. This step adds a rich, nutty flavor to the filling that elevates the pie.
- Prepare the Sweet Potato Filling: Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh into a large mixing bowl. Mash them thoroughly with a potato masher until nearly smooth. You should have about 2 cups of mashed sweet potatoes. Add the slightly cooled browned butter, 2 large eggs, 5 ounces of evaporated milk, 3/4 cup packed light brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Using an electric hand mixer, blend the mixture on medium speed until smooth and fully incorporated. Taste and adjust the seasoning if desired; the spices should complement the natural sweetness of the potatoes without overpowering them.
- Assemble the Pie: Pour the sweet potato filling into the prepared pie crust, spreading it evenly. Place the pie on a baking sheet to catch any spills. Tent the edges with foil to prevent them from over-browning.
- Bake the Pie: Reduce the oven temperature to 350°F (175°C). Bake the pie in the preheated oven for 40–50 minutes. You’ll know it’s done when the center still jiggles slightly when you gently shake the pan, indicating a creamy, custard-like texture. Avoid overbaking to prevent cracks or a dry filling.
- Cool and Chill: Once baked, transfer the pie to a wire rack to cool for 2 hours. This allows the filling to set and develop its full flavor. For best results, chill in the refrigerator until ready to serve. Chilling also makes slicing cleaner and easier.
- Serve with Toppings: Before serving, add optional toppings for an indulgent finish. Sweetened whipped cream or homemade marshmallow fluff complements the pie’s warm, spiced flavors beautifully. Slice and enjoy this classic dessert with a modern, nutritious twist.
Notes
- Use medium-sized sweet potatoes for even cooking and smooth texture.
- Chilling the pie crust before rolling prevents shrinking and ensures flakiness.
- Brown the butter carefully; it should smell nutty but not burn.
- Blind baking the crust avoids a soggy bottom.
- Sweet potato pie can be made a day ahead and refrigerated for convenience.
- Optional toppings like whipped cream or marshmallow fluff add extra flavor but are not required.
- Mash sweet potatoes thoroughly for a creamy filling without lumps.
