Southern Sweet Potato Pie
A classic Southern Sweet Potato Pie with a silky, spiced sweet potato filling and a flaky crust. Roasted sweet potatoes deepen the flavor and keep the filling naturally sweet and creamy—perfect for Thanksgiving, Christmas, or any cozy gathering.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter cold, cut into small cubes (for crust)
- 3-5 tablespoons water ice-cold
- 1 1/2 pounds sweet potatoes about 3 medium, scrubbed
- 1/2 cup unsalted butter melted and slightly cooled (for filling)
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup evaporated milk or whole milk; evaporated is richer
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves go light; it’s strong
- 1/4 teaspoon fine sea salt for filling
- whipped cream lightly sweetened, optional topping
- pecans crushed or chopped toasted, optional topping
- ground cinnamon or nutmeg for dusting, optional
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork, place them on a foil-lined baking sheet, and roast for 45–60 minutes, until very tender when pierced. Let them cool just enough to handle, then peel and discard the skins.1 1/2 pounds sweet potatoes
- Reduce the oven temperature to 350°F (175°C). This will be the baking temperature for the pie.
- In a medium bowl, whisk together the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized bits of butter. Sprinkle in the ice-cold water, 1 tablespoon at a time, tossing with a fork, until the dough just comes together when pressed. Press into a disk, wrap in plastic, and chill for at least 30 minutes.1 1/4 cups all-purpose flour, 1/2 teaspoon fine sea salt, 1 tablespoon granulated sugar, 8 tablespoons unsalted butter, 3-5 tablespoons water
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently fit it into a 9-inch pie dish and trim, fold, and crimp the edges. Chill the lined pie dish in the refrigerator while you make the filling.
- In a large bowl, mash the peeled roasted sweet potatoes until very smooth. You should have about 2 cups of mashed sweet potato.1 1/2 pounds sweet potatoes
- Whisk the melted butter into the mashed sweet potatoes until fully combined. Add the brown sugar and granulated sugar and whisk until smooth and glossy. Beat in the eggs one at a time, mixing well after each addition. Stir in the evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is silky and pourable.1/2 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/2 cup evaporated milk, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon fine sea salt
- Place the chilled pie crust on a baking sheet. Pour the sweet potato filling into the crust and smooth the top with a spatula.
- Bake at 350°F (175°C) for 45–55 minutes, until the edges are set and the center has a slight jiggle, like firm gelatin. If the crust edges brown too quickly, tent them with strips of foil or use a pie shield during the last 15–20 minutes of baking.
- Let the pie cool completely on a wire rack, about 2 hours. Then chill in the refrigerator for at least 3–4 hours, or overnight, before slicing to allow the filling to fully set and the flavors to deepen.
- Slice and serve the chilled pie. Top with lightly sweetened whipped cream, crushed or chopped toasted pecans, and a light dusting of cinnamon or nutmeg if desired.whipped cream, pecans, ground cinnamon or nutmeg
Notes
Roasting the sweet potatoes instead of boiling intensifies their natural sweetness and keeps the filling from becoming watery. This recipe is gently spiced; increase the cinnamon by 1/2 teaspoon if you prefer a stronger spice profile. For a very silky texture, blend the filling with an immersion blender before pouring it into the crust. The pie is slightly less sweet than some traditional versions, but you can add up to 2 extra tablespoons of brown sugar if your crowd prefers a sweeter dessert. Pie keeps well: refrigerate up to 4 days or freeze up to 2 months, tightly wrapped.
Nutrition
Calories: 350kcal
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