Of course! Sweet potato pie is a classic, soul-warming dessert with a rich, spiced filling and a flaky, buttery crust. It’s a staple of Southern cuisine and a wonderful alternative to pumpkin pie.
Here is a detailed, from-scratch recipe that will guide you to a perfect pie.
The Ultimate Sweet Potato Pie
This recipe focuses on roasting the sweet potatoes for the deepest flavor and using a blend of warm spices for that authentic taste.
Ingredients:
For the Single Pie Crust:
· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· ½ teaspoon granulated sugar
· ½ cup (1 stick) cold unsalted butter, cut into small cubes
· 3-4 tablespoons ice water
For the Sweet Potato Filling:
· 1.5 lbs sweet potatoes (about 2 medium-large)
· ½ cup (1 stick) unsalted butter, softened
· ¾ cup packed light brown sugar
· ½ cup granulated sugar
· 2 large eggs, room temperature
· ½ cup evaporated milk or heavy cream
· 1 teaspoon vanilla extract
· 1 teaspoon ground cinnamon
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground ginger
· ¼ teaspoon ground cloves
· ½ teaspoon salt
For the Topping (Optional):
· Whipped cream
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Instructions:
Step 1: Roast the Sweet Potatoes (Best for Flavor)
1. Preheat your oven to 400°F (200°C).
2. Wash and dry the sweet potatoes. Pierce each one several times with a fork.
3. Place them on a baking sheet and roast for 45-60 minutes, or until very tender and caramelized juices are leaking out.
4. Let them cool until easy to handle, then scoop the flesh out of the skins into a bowl. Mash until perfectly smooth. Measure out 2 cups of mashed sweet potato for the filling. Let it cool to room temperature.
*(Quick Alternative: Boil peeled and cubed sweet potatoes for 15-20 minutes until tender. Drain well and mash. This is faster but roasting delivers a richer, less watery flavor.)
Step 2: Make the Pie Crust
1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
3. Add the ice water, one tablespoon at a time, and mix with a fork until the dough just begins to clump together. You may not need all the water.
4. Gather the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
5. On a floured surface, roll the dough out into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges as desired. Prick the bottom and sides with a fork. Place it in the freezer for 15 minutes to prevent shrinking.
6. Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes until lightly golden. Set aside to cool. Reduce oven temperature to 350°F (175°C).
*(Simpler Alternative: Use a store-bought, unbaked pie crust. Follow the package instructions for blind-baking if needed.)
Step 3: Make the Filling
1. In a large bowl, beat the softened butter and both sugars together with an electric mixer until light and fluffy.
2. Beat in the eggs, one at a time, until fully incorporated.
3. Add the 2 cups of mashed sweet potato, evaporated milk (or cream), and vanilla extract. Mix until well combined.
4. Add all the spices (cinnamon, nutmeg, ginger, cloves) and salt. Mix on low speed until the filling is completely smooth and silky.
Step 4: Assemble and Bake
1. Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
2. Place the pie on a baking sheet (to catch any potential drips) and bake at 350°F (175°C) for 55-65 minutes.
3. The pie is done when the edges are set, but the center still has a slight jiggle (like Jell-O) when you gently shake the pan. A toothpick inserted near the center should come out mostly clean.
4. Crucial Step: Let the pie cool completely on a wire rack for at least 3-4 hours. This allows the filling to set properly. If you cut into it while warm, it will be runny.
Step 5: Serve
· Serve at room temperature or chilled.
· Top with a generous dollop of freshly whipped cream.
Chef’s Tips for the Perfect Pie:
· Avoid Stringy Potatoes: For an ultra-silky texture, after mashing, you can press the sweet potato flesh through a fine-mesh sieve or use a food processor to purée it.
· Spice to Taste: The spice blend is a classic starting point. Feel free to adjust to your preference. A pinch of allspice is also a great addition.
· Don’t Overbake: The carry-over heat will continue to cook the center of the pie as it cools. Taking it out while the center is still slightly wobbly is the key to a creamy, not rubbery, texture.
· Make Ahead: This pie is even better the next day! You can make it a day in advance, let it cool completely, cover, and refrigerate.
Enjoy a slice of this Southern comfort classic