Sweet Potato Pie is a classic Southern dessert that’s rich, creamy, and full of warm spices.
This recipe combines silky smooth sweet potato filling with a flaky homemade crust for a perfect slice of comfort.
Whether enjoyed during the holidays or any time of year, this Sweet Potato Pie is sure to be a crowd-pleaser.
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 4-5 tablespoons ice water
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Equipment:
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Fork or pastry cutter
- Whisk
- Pie weights or dried beans (for blind baking, optional)
Instructions:
Prepare the Pie Crust:
In a mixing bowl, whisk together the flour and salt.
Add the cold cubed butter to the flour mixture and use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Roll Out the Pie Crust:
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges as desired.
Blind Bake the Crust (Optional):
To prevent the crust from becoming soggy, you can blind bake it before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, or until the crust is golden brown. Set aside to cool slightly.
Prepare the Sweet Potato Filling:
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
Whisk until smooth and well combined.
Assemble and Bake the Pie:
Pour the sweet potato filling into the pre-baked pie crust, spreading it out evenly.
Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
If the edges of the crust start to brown too quickly, cover them with foil or a pie crust shield halfway through baking.
Cool and Serve:
Allow the Sweet Potato Pie to cool completely on a wire rack before slicing and serving.
Serve slices of pie at room temperature or chilled, optionally topped with whipped cream or vanilla ice cream.
Nutritional Information (per serving):
- Note: Nutritional values may vary depending on portion size and specific ingredients used.
Health Benefits:
While Sweet Potato Pie is a delicious dessert, sweet potatoes offer some nutritional benefits:
Vitamins and Minerals: Sweet potatoes are rich in vitamin A, vitamin C, potassium, and fiber.
Lower in Sugar: This homemade pie allows you to control the amount of added sugar compared to store-bought versions.
Moderation: Enjoy this pie as an occasional treat and balance it with a well-rounded diet.
FAQ:
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes (yams) if fresh ones are not available. Drain and mash them before using in the filling.
Can I make the pie crust ahead of time?
Yes, you can prepare the pie crust dough in advance and refrigerate or freeze it until ready to use.
Can I substitute the evaporated milk with regular milk or cream?
Yes, you can use regular milk or cream as a substitute for evaporated milk in this recipe.
Can I make this pie ahead of time?
Yes, you can make this Sweet Potato Pie a day in advance and store it in the refrigerator. Serve chilled or bring to room temperature before serving.
Can I freeze leftover pie slices?
Yes, you can freeze leftover pie slices in an airtight container for up to 1-2 months. Thaw in the refrigerator before reheating or serving.