Sweet Potato Pie

Sweet Potato Pie Ingredients

• Pie Crust – It can be store-bought or make a Homemade Pie Crust.
• Cooked Sweet Potatoes – Roast and mash your own sweet potatoes or find a can of unsweetened unseasoned sweet potato puree. However, do not use canned yams or candied sweet potatoes. 
• Unsalted Butter
• Light Brown Sugar
• Sugar
• Eggs
• Heavy Whipping Cream – Can also use half and half or evaporated milk.
• Ground Cinnamon and Nutmeg – Increase or decrease the amount of ground nutmeg and cinnamon or replace them with an equal amount of Pumpkin Pie Spice or add ground ginger too.
• Salt
• Whipped Cream for serving

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How to Make Sweet Potato Pie

1. PREP. Preheat the oven to 375°F.
2. CRUST. Roll out the pie crust to a circle that is approximately 13 inches in diameter, then transfer it to a 9-inch pie plate. Press gently into the bottom and sides of the pie plate. Trim the crust so there is a one-inch overhang, then fold over and crimp the edges of the crust with your fingers. Use a fork to poke holes all around the dough.
3. BLIND BAKE. Place a piece of foil inside the crust, then fill it with dried beans or pie weights. Bake for 15 minutes, then remove the foil and the beans. Bake another 10 minutes, until the bottom of the crust looks dry. Remove from the oven.
4. FILLING. While the crust is baking, mix together the filling ingredients. Pour the pie filling mixture into the pie crust, and spread evenly.
5. BAKE. Bake for 15 minutes, then reduce the temperature to 350°F and bake an additional 45-60 minutes, until the center does not jiggle when the pie is gently shaken.
6. SERVE. Remove from the oven and let cool for at least 1 hour before serving. Serve with Whipped Cream, and refrigerate any leftovers.

Kristyn’s Recipe Tips

• Use baked sweet potatoes. Roasting or baking instead of boiling gives the filling a richer, naturally sweeter flavor.
• Runny pie. Blend the filling so that it has the consistency of applesauce. If it’s too wet, blend in 1-2 tablespoons of all-purpose flour.
• Blind bake the crust. Pre-baking ensures the crust stays crisp and doesn’t get soggy under the filling.
• Check for doneness. The center of the pie should not jiggle or have a slight wiggle. A food thermometer should reach 175°F in the center.
• Cool completely before slicing – This helps the filling set up and makes for clean, neat slices.

5 from 31 votes

Sweet Potato Pie Recipe

By: Kristyn Merkley

Sweet potato pie is rich, creamy, and perfectly spiced Southern classic that makes the ultimate holiday dessert.

Servings: 12

Prep: 30 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 30 minutes mins

Ingredients 

1x2x3x

• ▢ 1 pie crust refrigerated or homemade
• ▢ 3 cups mashed cooked sweet potatoes
• ▢ ½ cup unsalted butter melted
• ▢ ½ cup light brown sugar
• ▢ ½ cup sugar
• ▢ 2 eggs
• ▢ ¼ cup heavy whipping cream
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ½ teaspoon salt
• ▢ whipped cream for serving

Instructions 

• Preheat the oven to 375°F.
• Roll out the Pie Crust to a circle that is approximately 13 inches in diameter, then transfer it to a 9-inch pie plate. Press gently into the bottom and sides of the pie plate.

  Trim the crust so there is a one-inch overhang, then fold over and crimp the edges of the crust with your fingers. Use a fork to poke holes all around the dough.
• Place a piece of foil inside the crust, then fill it with dried beans or pie weights. Bake for 15 minutes, then remove the foil and the beans. Bake another 10 minutes, until the bottom of the crust looks dry. Remove from the oven.
• While the crust is baking, mix together the sweet potatoes, butter, brown sugar, sugar, eggs, heavy cream, cinnamon, nutmeg, and salt, until well blended. Pour the filling mixture into the pie crust, and spread evenly.
• Bake for 15 minutes, then reduce the temperature to 350°F and bake an additional 45-60 minutes, until the center does not jiggle when the pie is gently shaken.
• Remove from the oven and let cool for at least 1 hour before serving. Serve with Whipped Cream, and refrigerate any leftovers.

Video

Notes

HOW TO BAKE/ROAST SWEET POTATOES

• Preheat oven to 400°F.
• Wash & dry sweet potatoes thoroughly; scrub the skins clean.
• Pierce with a fork 5–6 times to let steam escape.
• For whole baked potatoes:
  •  Place directly on a baking sheet (lined with foil for easy cleanup)
  • Bake 45-60 minutes, depending on size, until tender when pierced with a fork. 
• For roasted cubes:
  • Peel and cut into1 inch cubes.
  • Spread in a single layer on a baking sheet. 
  • Roast for 25-30 minutes, flipping halfway, until golden and crisp on the edges. 
• Cool slightly before serving or using in recipes.
• Mash or puree until smooth—using a potato masher, food processor, or hand mixer for the creamiest texture.

STORE. Cool the pie, wrap it tightly with plastic wrap, and store it in the fridge for about 4 days.

FREEZE. Wrap it again with foil and freeze it for up to 3 months. To eat, thaw it in the refrigerator, and let it come to room temperature before slicing.

Nutrition

Calories: 256kcal, Carbohydrates: 31g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 54mg, Sodium: 256mg, Potassium: 152mg, Fiber: 1g, Sugar: 19g, Vitamin A: 5066IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published October 2019.