This sweet potato pie recipe turns simple tubers into a smooth, luscious filling with brown sugar and bold spices. The flavorful mixture bakes in a buttery homemade pie crust. It’s a tasty dessert for any occasion!
Recipe Science
- Start sweet potatoes in a cold oven to boost sweetness. Slow heating converts starches to glucose and maltose.
- Blind-bake the crust at 375ºF to prevent sogginess. Use pie weights to set the shape, then remove and finish baking.
- The sugars and orange juice juice enhance the sweet potato flavor, while eggs and cream create a smooth custard as they bake. Spices like cinnamon, nutmeg, and ginger add aromatic warmth.
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Featured Comment 7
“This recipe is absolutely amazing and delicious!! This is an amazing recipe for Thanksgiving.”—Paul
Why It Works
Sweet potatoes are unique root vegetables that can be used in sweet and savory dishes. This recipe is similar to making pumpkin pie, but the main ingredient is more readily available throughout the year. When cooked, the flesh becomes creamy and loaded with caramel notes, making it an ideal base filling.
To enhance the tuber’s natural sweetness, I cook it in a cold oven, then gradually increase the heat until fork-tender. The combination of sugars, orange juice, and warm spices in the custard-like filling turns each slice into an irresistible dessert. You’ll be happy to know that you can prepare some components ahead of time to make assembly easier.
Ingredients You’ll Need
- Pie Crust: I use a combination of flour, salt, butter, and water, a traditional Pâte Brisée pie crust. It makes a sturdy structure to hold the wet filling but is still tender and flaky pie crust.
- Potatoes: Baked sweet potatoes yield the most flavorful filling. The Garnet variety has moist, orange flesh with a honey-like flavor.
- Sweetener: Granulated sugar enhances the taste of the sweet potato flesh, while light brown sugar adds a hint of molasses.
- Dairy: Melted butter and heavy cream add richness to the custard filling.
- Seasoning: To add warm, sweet, baked notes with a citrusy flavor, add a mixture of orange juice, vanilla extract, ground cinnamon, ginger, nutmeg, and salt.
- Eggs: The albumin and yolk proteins help to emulsify the filling and set the structure of the custard when baked.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Sweet Potato Options: Other types of sweet potatoes, like white or purple-fleshed varieties, can be used. Cooking these sweet potatoes tends to be sweet but drier in texture.
- Using Store-Bought Pie Crust: Defrost the crust if frozen and bake according to the recipe.
- Make it Gluten-Free: Use gluten-free flour instead of all-purpose wheat flour.
- Spices: Try adding cardamom, mace, or allspice. For a similar taste to pumpkin pie, use my pumpkin pie spice blend.
- Toppings: Add whipped cream, caramel sauce, and chopped nuts like pecans, walnuts, or almonds.
How to Make Sweet Potato Pie
Step 1: Prepare the Crust Ingredients
Fill a measuring cup with ice and water, then cut the butter into 1/4-inch cubes. Refrigerate both until you’re ready to use them. This step is crucial because keeping the butter cold ensures a flakier, more tender crust by preventing the fat from melting too soon during mixing.
Step 2: Break Down the Butter
Combine flour and salt on low speed in a stand mixer for 10 seconds. Add chilled butter and pulse to coat.
Mix on low until the texture resembles wet sand with pea-sized crumbles, about 60 to 70 seconds. Break up any large pieces by hand, but don’t over-mix.
Pro Tip: The dough should stay crumbly until water is added.
Step 3: Hydrate the Dough
Add ice-cold water 1 tablespoon at a time, mixing for 2 to 3 seconds after each. Stop when the dough looks lumpy and clumps, with small crumbles at the bottom. Typically, 5 to 7 tablespoons are needed. The dough should hold when pinched but not be wet or crumbly. Don’t over-mix.
Step 4: Rest the Dough
Chill and rest the dough in plastic wrap for at least 4 hours or overnight. This duration gives the gluten time to relax, so the texture doesn’t taste tough.
Step 5: Bake the Sweet Potatoes
I start with the spuds wrapped in aluminum foil and then place them on a baking sheet in a cold oven. This cooking method allows the maltose (a disaccharide found in starches) to break down and convert to sweeter-tasting glucose (a simple sugar).
This conversion stops at 170ºF (77ºC), so not preheating the oven first benefits the spuds. They take about 75 to 90 minutes to tenderize. You’ll start to smell caramel aromas from the oven to tell they’re ready.
Make-Ahead Tip: You can bake and remove the flesh, then chill for up to 2 days before using it.
Step 6: Roll the Dough
Roll out the dough slightly less than 1/4-inch thick. This size will ensure a robust shell but is easy enough to cut through.
Step 7: Form the Crust
I shape the crust using a 9-inch pie plate. A glass pie pan makes it easy to monitor the color change. Freezing the shell for 20 minutes firms up the butter so it doesn’t shrink too much during baking.
Step 8: Preheat the Oven
Position the oven rack in the center and preheat to 375°F (190°C). Place the pie dish on a sheet pan.
Step 9: Puree the Potatoes
Puree the sweet potatoes in a food processor.
Cool the mixture down over an ice bath before combining it with the egg custard base. Adding it to the eggs when hot will curdle and cook them, giving them a grainy texture.
Step 10: Blind Bake the Crust
The sweet potato pie filling is naturally high in moisture, so to prevent the bottom of the crust from becoming soggy, it needs to be blind-baked at 375ºF (191ºC).
This technique involves partially baking with pie weights to set the shape and then removing them to cook further.
Step 11: Make the Filling
Combine the sweet potato puree with granulated sugar, brown sugar, eggs, heavy cream, orange juice, and vanilla extract in a stand mixer.
Together, the added sweeteners and acidic juice enhance the earthy flavor of the potato. To add baked notes, cinnamon, nutmeg, and ginger, add a punch of spices.
Step 12: Bake the Pie
Reduce the oven temperature to 350ºF (176ºC). The pie shell does not need to be cooled. Spread the filling evenly inside, adding only enough before it hits the edges. You may have leftovers, especially if the crust shrank during blind baking.
The moderate oven temperature lets the custard gently set without overcooking the crust. The process takes about 1 hour. The moisture evaporating from the filling creates a steamy environment in the oven, slowing the shell’s browning. If needed, you can fold some foil over the edges to slow down the cooking process.
Serving the Pie: Allow the pie to be cooled to room temperature before serving, about 3 hours. If you’re not eating right away, you should refrigerate the pie. It contains eggs, dairy, and fresh sweet potatoes, so it should be chilled to prevent spoilage.
Frequently Asked Questions
Bake sweet potato pie at 350°F for 50 to 60 minutes. The filling is done when it’s firm to the touch and holds its shape. To check for doneness, insert a knife or toothpick into the center—if it comes out clean, the pie is ready.
This recipe for sweet potato pie is unique in that you almost wholly bake the pie crust. The wet potato filling can cause it to become raw in taste if not properly prebaked. The weights are only left in about half the time. That’s because to achieve a flaky crust on the bottom, the dough must be exposed to heat, allowing the steam to escape and dry out. If the weights are left in, they trap the moisture, creating an undercooked pastry.
If your sweet potato pie is watery, it’s often due to excess moisture in the filling. Baking the sweet potatoes instead of boiling them, as some recipes suggest, helps prevent this by keeping them from absorbing too much water. Once baked, mash them thoroughly to release steam before combining them with the other ingredients. Bake the pie until the filling is fully set to achieve a smooth, firm texture.
You can refrigerate a cooled sweet potato pie for up to 2 days or store leftovers for up to 5 days. For the best crust texture, let it come to room temperature before serving. To freeze sweet potato pie, wrap the cooled pie in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the fridge, then warm at 350°F for 10 to 15 minutes before serving.
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Sweet Potato Pie
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 14 tablespoons unsalted butter, cut into ¼" cubes, chilled
- ½ ice-cold water, chilled
Sweet Potato Filling
- 2 pounds sweet potatoes, Garnet variety
- 1 cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 2 large eggs, lightly beaten
- ¼ cup heavy cream
- ¼ cup orange juice
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Instructions
- Prepare the Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/4" cubes. Place both items in the refrigerator until ready to use.
- Break Down the Butter – In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add chilled diced butter. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.Continue to mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 70 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before adding the water.
- Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 2 to 3 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl.Not all of the water may be needed, about 5 to 7 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
- Rest the Dough – Press the dough into a 1” thick round disc and wrap it in plastic, then place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
- Bake the Potatoes – Set the oven rack to the middle position. Line a baking sheet with foil. Clean and dry the potatoes, then individually wrap them in foil. Place on a sheet pan, then heat the oven to 375ºF (191ºC). Bake until tender, about 75 to 90 minutes, flipping halfway through.
- Roll the Dough – Remove the dough from the refrigerator and let it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until it is more pliable.Dust the counter and dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking and make it easier to transfer. Roll into a 14-inch circle, slightly less than 1/4" thick.
- Form the Crust – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess, leaving a 1/2" overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the pointer and thumb fingers. Place the crust in the freezer for 20 minutes.
- Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Place the pie dish on a sheet pan.
- Puree the Potatoes – When cool enough to handle, peel and scoop out the hot flesh and transfer to a food processor. Puree on high speed until smooth, about 2 minutes. Transfer to a medium mixing bowl and place it in an ice-water bath, the water should come halfway up the bowl. Stir occasionally until cool, about 10 minutes.
- Bake the Crust – Place a piece of parchment paper inside the pie dish and add the pie weights to cover just the bottom and sides; do not overfill. Bake for 15 minutes.Remove the pie from the oven, and allow the weights to sit in the crust for a few minutes to press down any puffed areas. Carefully remove the parchment paper with weights from the pie dish and set it aside. It will not be used again.Continue to bake again for 5 minutes, then remove from the oven. Use a spoon to gently press the base down and sides up. Don’t force it too much. Finish baking until golden brown and dry, about 15 to 20 minutes.
- Make the Filling – Measure out 2 cups of sweet potato puree and transfer to a bowl of a stand mixer. Using the paddle attachment, mix on the lowest setting (stir) for about 30 seconds. Scrape down the sides of the bowl with a spatula.Add the brown and granulated sugar, and mix on low speed for 10 seconds. Increase the speed to 2, and mix until combined, 20 seconds. Scrape down the sides. Add the lightly beaten eggs, heavy cream, orange juice, and vanilla extract. Quickly pulse the mixer on and off a few times. Increase the speed to 2, and mix for 30 seconds. Scrape down the sides.Add the melted butter, cinnamon, ginger, nutmeg, and salt. Mix on speed 2 until combined, about 20 seconds. Give the filing a final mix with a spatula. Refrigerate if not used right away.
- Bake the Pie – Reduce the oven temperature to 350ºF (176ºC). Add the filling to the bottom of the fluted shell. Smooth the surface with a spatula. There may be extra filling left over. Bake until the center is firm when touched, about 50 to 60 minutes.Cool on a wire rack until it reaches room temperature, at least 3 hours before serving. If not serving right away, refrigerate the pie. Slice and serve with whipped cream or desired toppings.
Notes
- Storing: A whole pie can be completely cooled, covered, and refrigerated for up to 2 days. Leftovers can be refrigerated for up to 5 days. Let the pie come to room temperature for the best crust texture after chilling.
- Make the Potatoes Ahead: The pureed potatoes can be used the same day or stored for up to 2 days in an airtight container.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Ingredient Guides
A Guide to Popular Types of Potatoes
Tools
Stand Mixer Guide
Pantry Staples
Candi says
I’m a little late to this party and just found this recipe. Does this recipe make a single deep dish or regular pie? Thanks!
Jessica Gavin says
A regular 9-inch pie dish.
LaShandra says
Thank you Jessica. I appreciate your response 😊
Paul says
This recipe is absolutely amazing and delicious!! This is an amazing recipe for Thanksgiving. I don’t have a stand mixer, so I used a whisk and an electric mixer instead. Can this recipe be used to make other pies?
Jessica Gavin says
Thank you for your feedback Paul! It’s a new family favorite. Yes, you can use the crust to make other pies! Let me know what questions you have.
LaShandra says
Hi Jessica. I’m so excited that I found your website. This recipe looks amazing, and I love the way you explained each step. Would you let me know if I can use buttermilk instead of heavy cream? If so, would it be an equal substitution?
Jessica Gavin says
Buttermilk will add a tangy flavor and not be as rich because it’s only 1-2% milkfat, versus heavy cream at 36%. I would not reccommend to swap the ingredients.