With this Tasty Southern Sweet Potato Pie recipe, spice up your Thanksgiving dessert with something beyond pumpkin pie. This sweet potato pie recipe is a wonderful addition or alternative to pumpkin pie and is one of our favorite fall and Thanksgiving desserts; we're sure you and your family will love it! It's easy, delicious, and doesn't require many ingredients, making it the perfect addition to your holiday pie table!
Serve it warm or at room temperature with a dollop of Maple Whipped Cream. For more Favorite Sweet Potato Inspired recipes, check out these classics: Sweet Potato Casserole with Pecan Streusel and Sweet Potato Casserole with Marshmallows.
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What is Sweet Potato Pie?
Sweet potato pie is a classic dessert consisting of mashed sweet potatoes or yams baked in a flaky pie crust. It originated among the African-American community in the southern United States. It is frequently served during the holiday season in the United States, particularly at Thanksgiving and Christmas, in place of pumpkin pie, which is more traditional in other parts of the country.
Sweet Potato Pie Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Sweet Potato Pie Crust:
- All-purpose flour: Forms the base of the pie crust.
- Kosher salt: Adds flavor to the crust.
- Granulated sugar: Provides a hint of sweetness to the crust.
- Unsalted butter: Creates a flaky texture in the crust.
- Vegetable shortening: Adds tenderness to the crust.
- Pure vanilla extract or ice-cold water: Provides moisture to bind the crust ingredients.
- Ice-cold water: Helps in binding the crust without making it too wet.
For the Sweet Potato Pie Filling:
- Sweet potatoes: The main ingredient, giving the pie its sweet and creamy texture.
- Unsalted butter: Adds richness and creaminess to the filling.
- Dark brown sugar: Sweetens and enhances the flavor of the filling.
- Evaporated milk or whole milk: Adds creaminess and moisture to the filling.
- Egg yolks and egg: Help in setting and binding the filling.
- Ground cinnamon, pure vanilla extract, freshly grated nutmeg, ground cloves, ground allspice, ground ginger: Provide warm, aromatic spices for flavor.
- Kosher salt: Balances the sweetness and enhances overall flavor.
For the Maple Whipped Cream:
- Whipped cream: Creates a light and airy topping for the pie.
- Cream cheese: Adds a slight tang and stability to the whipped cream.
- Maple syrup: Infuses the cream with a sweet maple flavor.
- Ground cinnamon: Adds a hint of spice and warmth.
- Pure vanilla extract: Enhances the overall flavor of the whipped cream.
Tools you'll need
- (1) 9-inch deep pie pan
- half-sheet pan
- Liquid Measuring Cups
- Dry Measuring Cups
- Silicone Spatula
- Food Thermometer
- Pie weights Wire rack
- Food Processor or Pastry blender
How to Make Sweet Potato Pie
Note: The full instruction is provided in the recipe card below.
Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses. Combine 3 tablespoons of ice water and 1 tablespoon of pure vanilla extract in a small bowl.
With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine. Cut the butter and shortening into the flour in a large flat-bottomed mixing bowl using a pastry cutter or two forks; do not smash or smear. Instead, scrape the butter off the pastry blender during the mixing process and continue mixing. If the fats are softening too fast, put the bowl in the refrigerator until it firms up, 2–5 minutes.
Sprinkling 3 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 1 more tablespoon of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it’s ready. If it falls apart, add 1 more tablespoon of ice water, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of ice water; the dough will look shaggy. Knead in the bowl just until incorporated).
Remove the bowl from the machine, remove the blade, turn the dough onto a work surface, and bring the dough together by hand. Shape into flat disks and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen for up to 1 month, tightly wrapped.) Lightly grease a 9-inch deep pie dish with baking spray with flour or softened unsalted butter, including the rim, and set aside. Lightly dust a work surface and a rolling pin with flour.
Place the chilled pie disk on the work surface and let the dough sit on the countertop for 5-10 minutes so that it's malleable enough to roll; lightly dust it with flour and roll the dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If the dough softens too fast, chill in the refrigerator until firm, 2–5 minutes.)
Roll the dough until it's about 2–3 inches larger than the pie dish all the way around. Overt the pie dish onto the center of the dough circle, and use a pizza wheel to trim the rough edges. (Save the scraps to make crust cookies, if desired!) Remove the pie dish and place it right-side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If the dough is softening too fast, put it back into the refrigerator until it firms up, 2–5 minutes.)
Fit crust gently into the dish, pressing firmly against the side and bottom, careful not to stretch the dough. Trim away the excess dough, leaving a ½-inch overhang all around. Fold it under; flute or crimp the edge with your fingers (lightly flour your fingers if the dough is sticking). Alternatively, you can use the tines of a fork to crimp the edges. Next, prick the bottom of the crust with a fork to prevent bubbles; this keeps it from puffing as it bakes; place the crust in the freezer for at least 15 minutes while you heat the oven to 425 F degrees.
Next, place the unbaked pie on a sheet pan and line the crust with parchment paper. Then fill the paper three-quarters full with pie weight or dried beans and bake the crust for 20 to 25 minutes until the edges start to brown. Remove the pie weight and parchment paper (If you're using dried beans, save the beans for another time), and bake for another 5 minutes. Then, reduce the pie crust from the oven and set it aside to cool while preparing the sweet potato filling.
Preheat the oven to 375 degrees F. Poke the sweet potatoes all over with a fork, and put them on a foil-lined half-sheet pan—Bake, turning once, until very tender, about 45 minutes to 1 hour. Remove from the oven and allow to cool. When the sweet potatoes are cool enough to handle, slice lengthwise and scrape the pulp out of the skin. Increase the oven to 425 degrees F.
(Alternatively, you can prick the sweet potatoes with a fork. Then, place them on a microwave-safe plate and microwave on high (100% power) until the sweet potatoes are very soft when giving them a squeeze, about 12 to 14 minutes, rotating the plate one-quarter turn every 3 minutes. Let it stand for five minutes. Next, cut the potato lengthwise, scrape the pulp out of the skin, or peel them). Transfer the cooked sweet potatoes to the bowl of a stand mixer with the paddle attachment; beat the potatoes on medium-high speed until completely smooth.
Add the butter, spices, brown sugar, and vanilla and beat until combined. Taste and add more brown sugar or spice if you'd like. The amount will depend on the sweetness of the sweet potatoes. Beat in the eggs, one at a time, beating well after each addition. Add the evaporated milk and beat thoroughly until smooth and well combined. Pour into the pre-baked pie crust and spread it evenly.
Bake the sweet potato pie for 15 minutes, then reduce the temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 to 50 minutes, or until a skewer is inserted in the center and comes out clean.
If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack; keep refrigerate after cooling. Serve it with Maple whipped and vanilla ice cream or a hot cup of coffee.🥧☕ Cover leftovers in an airtight container in the refrigerator for up to 3 days.
How to Make Maple-Whipped Cream
Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the cream cheese, maple syrup, cinnamon, and pure vanilla extract and beat on medium-high until it forms soft peaks.
Substitutions
- Spices: I like combining cinnamon, nutmeg, ginger, and allspice for the sweet potato filling. You can use whatever fall warm spices combo you like - just be sure to taste your filling to make sure it's to your liking.
Variations
- Purple Sweet Potato Pie: Use Purple sweet potato instead of regular.
- Praline Sweet Potato Pie: Praline topping adds a delicious, crunchy, nutty flavor to the sweet pie. Ingredients for Praline topping: 3 tablespoons unsalted butter, ⅛ teaspoon kosher salt, ¼ cup granulated sugar, ¼ cup pure sugar cane syrup (preferably Steen's Brand ),1 cup toasted pecans, lightly crushed.
- Here's how to make the praline topping: In a small saucepan over medium-low heat, melt the butter and add the sugar, syrup, pecans, and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes. Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading it evenly with a spatula or gently rolling it around at an angle so it hits the edges. Cool until the topping has hardened, about 20 minutes.
- Brown Butter Sweet Potato Pie: Brown Butter adds a nutty and toasty flavor and depth to sweet potato pie. Here's how to make brown butter; cook it over low heat until it becomes a light toffee color and develops a nutty flavor; let it cool, and proceed with the recipe instructions.
How to Serve
Serve Sweet Potato pie cooled down at room temperature with whipped cream or vanilla ice cream.
How to Store & Re-heat
To store: After baking your sweet potato pie, let it cool completely for three to four hours. Then, loosely cover the pie with aluminum foil or plastic wrap before refrigerating for up to three days.
To reheat: Sweet Potato Pie is best served at room temperature; however, if you want it warm, reheat it in the microwave for a few seconds until it is heated or at the desired temperature.
Make-Ahead
The baked and cooled crust can be stored at room temperature and wrapped in plastic three days before. In addition, sweet potato pie can be made a day ahead and stored, covered with plastic wrap or foil, in the refrigerator for up to three days.
Tips for Making The Best Sweet Potato Pie
- Choose the right sweet potatoes: Look for firm, sweet potatoes with smooth skin and no bruises or cracks. The flavor and texture of your pie will greatly depend on the quality of the sweet potatoes you use.
- Roasting vs. boiling: While the recipe you provided suggests roasting the sweet potatoes, you can also boil them until they are tender. Both methods work well, so choose the one that suits you best. Roasting can enhance the natural sweetness of the sweet potatoes while boiling may be quicker.
- Properly mash the sweet potatoes: After cooking them, ensure they are well-mashed or pureed until smooth. Any lumps or fibers can affect the texture of the pie. You can use a food processor, blender, or potato masher to achieve a smooth consistency.
- Use the right spices: The combination of cinnamon, nutmeg, and allspice in the recipe adds warmth and flavor to the sweet potato pie. Be sure to use fresh, high-quality spices for the best taste. You can adjust the spice levels according to your preference.
- Don't overmix the filling: Avoid overmixing the filling after combining the sweet potato puree with the other ingredients. Overmixing can create a dense texture and result in a less tender pie. Mix until the ingredients are just combined.
- Prebake the crust: Prebaking the pie crust before adding the filling helps ensure a crisp and flaky crust. It also prevents the crust from becoming soggy. Use pie weights or dried beans to weigh down the crust while it bakes.
- Bake until set: Keep an eye on the pie while it bakes, and check for doneness by inserting a skewer or toothpick into the center. The filling should be set, and the skewer should come out clean. Avoid overbaking, as it can lead to a dry texture.
- Let it cool completely: After baking, let the sweet potato pie cool on a wire rack. This helps the filling set and flavors to develop. It's best to refrigerate the pie for a few hours or overnight before serving for optimal taste and texture.
- Serve with whipped cream or ice cream: Sweet potato pie pairs wonderfully with whipped cream, such as the Maple-Whipped Cream mentioned in the recipe, or a scoop of vanilla ice cream. The creamy and sweet toppings complement the flavors of the pie.
- Experiment with variations: While the recipe provided is a classic version of sweet potato pie, don't be afraid to get creative. You can add a touch of bourbon, incorporate toasted pecans into the filling, or even try a graham cracker crust for a different twist on this beloved dessert.
FAQ
What Does Sweet Potato Pie Taste Like?
Sweet potato pie has a similar flavor to pumpkin pie because both pies are made with sweet, starchy vegetables and seasoned with pumpkin pie spices such as cinnamon, nutmeg, allspice, and ginger. However, the best sweet potato pie tends to have a creamier texture than pumpkin pie.
Can you freeze-baked Sweet Potato Pie?
Assemble and bake the pie as directed in the recipe. Cool completely, and wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator or reheat in a 350 F preheated oven until heated, about 20 to 30 minutes, or the desired temperature.
How long does unrefrigerated Sweet Potato Pie last?
Sweet Potato Pie can be left out of the fridge for up to 1 day; however, it must be refrigerated afterward. If you've just baked your pie, ensure it's completely cool before refrigerating it. If you have any leftover pie, keep it refrigerated.
Can Sweet Potato Pie be left unrefrigerated?
No, Sweet Potato Pie should be kept refrigerated due to its high egg content, as per food safety regulations (unless you know that your pie contains preservatives that allow it to be left out). It may spoil too quickly if you leave it out at room temperature.
How do you know when your Sweet Potato Pie is done?
The Sweet Potato Pie is done when the center is set or the internal temperature is at 175° F on a food thermometer.
What does adding vinegar to the pie crust do?
Adding vinegar to the dough tenderizes it while inhibiting gluten development. You only require a small amount of this, so don't be concerned. Once the pie is baked, you won't be able to detect it.
More Amazing Holiday Pie Recipes:
Recipe
Easy Sweet Potato Pie
Tools
Ingredients
For the Sweet Potato Pie Crust:
- 187.5 g (1-½ cups) all-purpose flour, spooned into a measuring cup, leveled with a knife, and sifted
- ¼ teaspoon Kosher salt
- 12 g (1 tablespoon) granulated sugar
- 6 tablespoons very cold unsalted butter , sliced into ½-inch pieces
- 3 tablespoons very cold vegetable shortening , in pieces
- 1 tablespoon pure vanilla extract or ice-cold water
- 3 tablespoons ice-cold water
For the Sweet Potato Pie Filling:
- 2 large sweet potatoes , about 2-¼ pounds
- 5 tablespoons unsalted butter , softened to room temperature
- 200g 1 cup packed dark brown sugar
- 1 cup full fat evaporated milk or whole milk
- 3 large egg yolks , room temperature
- 1 large egg , room temperature
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground or mace
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ¼ teaspoon kosher salt
For the Maple Whipped Cream :
- 1 cup whipped cream
- 1 tablespoon full fat cream cheese , room temperature
- 5 tablespoons Maple Syrup , to taste
- ½ teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
Make the dough in the food processor:
- Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
- In a small bowl, combine 3 tablespoons of ice water and 1 tablespoon of pure vanilla extract. With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and very crumbly; don't let the dough form into a ball in the machine.
Make the dough By hand:
- Cut the butter and shortening into the flour in a large flat-bottomed mixing bowl using a pastry cutter or two forks; do not smash or smear the butter. Instead, scrape butter off the pastry blender during the mixing process and continue mixing. If the fats are softening too fast, put the bowl in the refrigerator until it firms up, 2–5 minutes.
- Sprinkling 3 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 1 more tablespoon of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it’s ready.
- If it falls apart, add 1 more tablespoon of ice water, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of ice water; the dough will look shaggy. Knead in the bowl just until incorporated).
Form the dough:
- Remove the bowl from the machine, remove the blade, turn the dough onto a work surface, and bring the dough together by hand. Shape into flat disks and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen for up to 1 month, tightly wrapped.)
Roll the dough:
- Lightly grease a 9-inch deep pie dish with baking spray with flour or softened unsalted butter, including the rim, and set aside. Lightly dust a work surface and a rolling pin with flour. Place chilled pie disk on the work surface and let the dough sit on the countertop for 5-10 minutes so that it's malleable enough to roll; lightly dust it with flour and roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick.
- Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If the dough is softening too fast, chill in the refrigerator until firm, 2–5 minutes.) Roll the dough until it's about 2–3 inches larger than the pie dish, all the way around.
- Overturn the pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies, if desired!) Remove the pie dish and place it right side up on your work surface.
- Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If the dough is softening too fast, put it back into the refrigerator until it firms up, 2–5 minutes.)
- Fit crust gently into the dish, pressing firmly against the side and bottom, careful not to stretch the dough. Trim away the excess dough, leaving a ½-inch overhang all around. Fold it under; flute or crimp the edge with your fingers (lightly flour your fingers if the dough is sticking). Alternately you can use the tines of a fork to crimp the edges.
- Next, prick the bottom of the crust all over with a fork to prevent bubbles; this keeps it from puffing as it bakes; place the crust in the freezer for at least 15 minutes while you heat the oven to 425 F degrees.
Blind Baking:
- Next, place the unbaked pie on a sheet pan and line the crust with parchment paper. Then fill the paper three-quarters full with pie weight or dried beans and bake the crust for 20 to 25 minutes until the edges start to brown.
- Remove the pie weight and parchment paper (If you're using dried beans, save the beans for another time), and bake for another 5 minutes. Then, reduce the pie crust from the oven and set it aside to cool while preparing the sweet potato filling.
For the Sweet Potato Pie Filling:
- Preheat the oven to 375 degrees F. Poke the sweet potatoes all over with a fork, and put them on a foil-lined half-sheet pan—Bake, turning once, until very tender, about 45 minutes to 1 hour. Remove from the oven and allow to cool. When the sweet potatoes are cool enough to handle, slice lengthwise and scrape the pulp out of the skin. Increase the oven to 425 F degrees.
- (Alternatively, you can prick the sweet potatoes all over with a fork. Then, place them on a microwave-safe plate and microwave on high (100% power) until the sweet potatoes are very soft when giving them a squeeze, about 12 to 14 minutes, rotating the plate one quarter turn every 3 minutes or so. Let it stand for five minutes. Next, cut the potato lengthwise, scrape the pulp out of the skin, or peel them).
- Transfer the cooked sweet potatoes to the bowl of a stand mixer with the paddle attachment; beat the potatoes on medium-high speed until completely smooth. Add the butter, spices, brown sugar, and vanilla and beat until combined. Taste and add more brown sugar or spice if you'd like. The amount will depend on the sweetness of the sweet potatoes.
- Beat in the eggs, one at a time, beating well after each addition. Add the evaporated milk and beat thoroughly until smooth and well combined. Pour into the pre-baked pie crust and spread it evenly.
- Bake the sweet potato pie for 15 minutes, then reduce the temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 to 50 minutes, or until a skewer is inserted in the center and comes out clean.
- If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack; keep refrigerate after cooling. Serve it with Maple whipped and vanilla ice cream or a hot cup of coffee. Cover leftovers in an airtight container in the refrigerator for up to 3 days.
How to Make the Maple Whipped Cream:
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the cream cheese, maple syrup, cinnamon, and pure vanilla extract and beat on medium-high until it forms soft peaks.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.