Sweet Potato Pie is a beloved Southern classic, rich and creamy with a perfect balance of sweet, spiced flavor. It’s often served during the holidays but is delicious year-round. If you’ve never made sweet potato pie, you’re in for a treat! Here’s a simple and delicious recipe for homemade sweet potato pie, with a buttery crust and a smooth, flavorful filling.
Sweet Potato Pie Recipe
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tbsp ice water
For the Sweet Potato Filling:
- 2 medium sweet potatoes (about 2 cups mashed)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup heavy cream (or evaporated milk)
- 1/4 cup milk
- 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 (optional)
- 1/4 tsp salt
Optional Garnish:
- Whipped cream or marshmallows for serving
Instructions:
1. Prepare the Pie Crust:
- In a medium bowl, combine the flour and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. You may need 3-4 tablespoons of water.
- Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to an hour.
- After chilling, roll the dough out on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp or flute the edges. Place the crust in the refrigerator while you prepare the filling.
2. Cook the Sweet Potatoes:
- Peel the sweet potatoes and cut them into chunks.
- Boil the sweet potato chunks in a large pot of water for about 12-15 minutes, or until they are tender and easily pierced with a fork.
- Drain the sweet potatoes and mash them until smooth. You should have about 2 cups of mashed sweet potato.
3. Make the Filling:
- In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, heavy cream, milk, melted butter, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt. Mix until everything is well combined and smooth.
- Taste the filling and adjust the sweetness or spices if needed.
4. Assemble the Pie:
- Preheat the oven to 375°F (190°C).
- Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
5. Bake the Pie:
- Bake for about 45-55 minutes, or until the filling is set in the center and slightly puffed up, and a toothpick or knife inserted into the center comes out clean.
- If the crust begins to brown too much during baking, you can cover the edges with aluminum foil or a pie shield to prevent burning.
6. Cool and Serve:
- Let the pie cool completely on a wire rack before slicing. The pie will set more as it cools, and the flavors will develop.
- Serve with a dollop of whipped cream or marshmallows if desired.
Tips:
- Crispier Crust: For an extra-crisp crust, you can blind-bake the crust before adding the filling. To do this, line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 10-15 minutes. Remove the parchment and weights, then continue with the recipe.
- Make Ahead: You can make the filling and pie crust ahead of time. The pie can be assembled and refrigerated for up to a day before baking.
- Flavor Variations: Try adding a bit of orange zest or a splash of bourbon to the filling for an extra layer of flavor.
- Vegan Version: To make this pie vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), use coconut milk instead of cream and regular milk, and swap the butter for vegan butter.
Storage:
- Store any leftover pie in the refrigerator for up to 4-5 days. You can also freeze the pie for up to 1 month; let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing.
