Sweet Potato Pie Recipe
Holiday season calls for a creamy Sweet Potato Pie to satisfy guests sweet tooth. My recipe is a blend of sweet and savory flavors that complement the buttery flaky crust and the creamy filling with nutmeg, cloves, ginger, and cinnamon. I love serving this delicious comforting pie for Thanksgiving and Christmas parties.
Holiday season is always like a marathon of gatherings, and I love it! Between catching up with old college friends, meeting families from the kids school events, and heading to the big pre Christmas, Thanksgiving, and Friendsgiving reunions, there is always something happening. I take these moments as an excuse to make all kinds of sweet potato desserts, and honestly, I have never met anyone who does not enjoy sweet potatoes. This year I am planning to show up with my sweet potato cheesecake bars and my creamy sweet potato pie cupcakes because they are adorable, and I already know everyone will be drooling over them.
Table of contents
And since I am hosting Thanksgiving this year, I am planning to make this impressive sweet potato pie to join my holiday table along with the other goodies I will talk about in the serving suggestion section below. I am very careful with planning my Thanksgiving menu, and I always start organizing everything well in advance. Making dessert ahead is always a win for me, and this sweet potato pie is perfect because I can prepare it 2 days before the celebration. I only use simple baking staples along with the sweet potatoes, such as flour, butter, sugar, and eggs. With my easy step by step instructions, you can have it in the oven in about one hour and finish cooking it an hour later. I hope you give this a try!
Why you will love this recipe
- The slice everyone asks about: I make this pie when I want a creamy sweet potato dessert with warm spices like cinnamon, nutmeg, ginger, and cloves. It is perfect for holiday tables and anyone who enjoys a comforting homemade treat.
- A crust that supports every slice: My crust uses simple pantry items such as flour, butter, and sugar, and it bakes into a sturdy but tender base that pairs so well with the sweet filling.
- Holiday spices that make this pie memorable: I mix the spices right into the sweet potatoes so the filling bakes into a thick and scrumptious layer.
- Easy steps that fit real life cooking: I prepare the dough ahead and finish the filling the next day, which keeps Thanksgiving and Christmas cooking simple for me. This recipe is great for beginners and anyone who wants a reliable sweet potato pie that will impress everyone with its flavor.
What you will need
For the crust:
- All purpose flour: I use all purpose flour because it rolls out easily and helps the crust stay flaky.
- Granulated white sugar: I add a little sugar to lightly sweeten the dough and keep it from tasting starchy.
- Cold butter: I use cold butter so it creates small layers in the crust as it bakes.
- Ice water and salt: I mix in ice water and a pinch of salt.
Filling:
- Sweet potatoes and creamy extras: I use jewel sweet potatoes for their natural sweetness and moist texture, then mix in butter, brown sugar, white sugar, maple syrup, and heavy cream to create a creamy filling.
- Eggs and binders: I combine whole eggs, extra yolks, and a bit of all purpose flour because they help the filling thicken, set nicely, and stay silky once baked.
- Warm spices: I add cinnamon, nutmeg, cloves, and ginger to bring warmth to the sweet potato mixture.
- Vanilla: I love using pure vanilla extract for this recipe.
Egg wash:
- Large egg: I brush a beaten egg on the crust so it bakes with a nice golden color.
- Milk: I mix a little milk into the egg wash to help it spread evenly over the crust.
For the garnish:
- Whipped cream: Any kind of whipped cream is fine but I prefer my homemade whipped cream from scratch.
How to make
Making the dough: I add the flour, sugar, and salt to my food processor and mix them to combine. Then I add the diced butter and pulse until the mixture looks dry and crumbly, and I finish by adding ice water and pulsing just until small clumps form.
Roll: I divide the dough into two balls, press them into discs, cover them with plastic wrap, and chill them for one hour.
Prepare the sweet potatoes: While the dough chills, I boil the potatoes in a large saucepan for about 45 to 50 minutes over medium heat. I cool them under very cold water, remove the skin, cut them into chunks, and place them in a large bowl, then I beat them on medium high until they are smooth.
Mix: I add the rest of the filling ingredients to the bowl and beat everything together until the mixture is well combined.
Prep the pan: I heat the oven to 350 degrees F while I roll out one of the chilled dough discs into a 12″ circle. I place the dough into a 9″ pie dish, tuck it in gently, trim the extra dough, and flute the edges.
Bake: I spread the filling into the crust and brush the edges with the egg wash, then bake the pie for 55 to 60 minutes. The center should have a light jiggle and a toothpick inserted in the middle should come out clean.
Serve: I let the pie cool for one hour and then serve it with a generous spoon of my homemade whipped cream. Look at the pie, it is simple irresistible. Yum!
Expert tip
Chill for flakiness
Whenever I make this sweet potato pie recipe, I focus on keeping everything as cold as possible because that is the secret to a flaky crust. I add the ice water slowly until the dough just holds together, and I try not to add extra flour so the crust stays tender. I work fast on a cool surface and use a fork to gently smear the dough so the butter pieces stay the size of peas, since those little chunks are what create steam pockets that bake into light layers. If the dough starts to warm up or feel sticky, I chill it again for a few minutes, and this small step always helps my crust rise nicely and bake with the best texture.
More tips to consider:
- I stop mixing once the dough looks crumbly. If I mix too much, the crust becomes tough and chewy.
- Give the pie crust at least an hour to chill in the fridge so it will be easier to roll out.
- If my crust pulls down the sides, it is usually because I overmixed it or did not chill it long enough. Fixing those two steps helps the dough stay in place.
- To save time, use a store-bought pie crust. A graham cracker crust also works really well with this pie.
- If the filling looks loose, I add a spoon of flour or tapioca. Sometimes the pie just needs more chilling or a little extra baking time.
- A pie can sink if it has too much fat, not enough fat, or if the dough was not chilled well. I always check those steps to keep the pie steady in the center.
Recipe variations and add-ins:
- Pecan sweet crunch: I fold in one cup of chopped candied pecans for texture and extra sweetness. It tastes like a mix of sweet potato pie and pecan pie in one slice.
- Cinnamon spice blend: I mix in one extra teaspoon of cinnamon for a stronger warm spice. It works well for holiday dinners when everyone wants comforting flavors.
- Caramel drizzle idea: I drizzle 3 tablespoons of caramel sauce over the pie before serving. It adds a rich silky finish that my family loves.
- Ginger holiday spark: I add one teaspoon of ground ginger to brighten the pie with a soft peppery note. It balances the sweet potatoes in a really nice way.
- Toasted marshmallow top: I place 2 cups of mini marshmallows on top during the last few minutes of baking. They melt into a creamy topping that reminds me of my sweet potato casserole.
Serving suggestions:
I enjoy bringing this sweet potato pie to the table after a plate of my oven roasted turkey because the flavors match so well for Thanksgiving. I usually pair it with my pumpkin mac and cheese and some bacon wrapped green beans, and the pie finishes the dinner in such a comforting way. My kids always ask me to make my sweet potato fritters too, so I often add them when we have a larger group or when we want a little extra treat on the table.
For drinks, I try to keep things fun and easy for everyone. I shake up cranberry margaritas for the adults, and I mix cranberry mocktails for the kids and anyone who wants a sweet drink without alcohol. These little touches make our holiday dinners so relaxed, and the sweet potato pie fits right in with all the happy chatter around the table. Feel free to browse more yummy ideas on my blog.
How to store leftovers:
- Refrigerate: I keep leftover sweet potato pie in an airtight container in the fridge for up to 4 days.
- Freezing: When I want to save it longer, I wrap the pie in plastic and place it in a freezer safe container. It keeps well in the freezer for up to 3 months.
- Defrost: I thaw the pie overnight in the fridge so the texture stays soft and the flavor settles nicely before serving.
Frequently asked questions
A shrinking crust often means the dough warmed up too much or was mixed more than needed. I chill it well before rolling and shape it gently so it holds its form. Once it is in the pie dish, I tuck it in softly and let it rest in the fridge for a few minutes, and this keeps it steady when it bakes.
I choose fresh sweet potatoes because they mash smoother and have a natural sweetness that really stands out in the pie. They also bake into a rich color that makes the whole dessert look inviting. When I work with fresh sweet potatoes, the filling always tastes fuller and more comforting for my family.
I check the center with a gentle jiggle and look for just a little movement. Then I slide a toothpick into the middle, and if it comes out clean, I know the pie is ready. The edges will look set and steady, and the top will have a soft shine that lets me know it is time to cool it before serving.
More Thanksgiving desserts:
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Sweet Potato Pie Recipe
Ingredients
Crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon sea salt
- 1 cup butter diced into 1/4″ pieces
- 6 tablespoons ice water
Sweet Potato Filling:
- 1 lb sweet potatoes
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup maple syrup
- 1/2 cup heavy cream
- 2 large eggs
- 2 egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Egg Wash:
- 1 large egg beaten
- 1 tablespoon milk
Garnish:
- Whipped cream
Instructions
Pie Crust:
- Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
- Add very cold diced butter and pulse again until the mixture looks dry and like coarse crumbs.
- Add ice water and pulse just until moist, small clumps are formed. Pause and toughen the dough with your fingers. If it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water, or the dough will be sticky.
- Make a ball and place the dough onto a clean work surface. Divide it in half, form two balls, and press them into two disks. Cover with plastic wrap and refrigerate for 1 hour before using.
Filling:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil over medium heat and boil for 45-50 minutes or until super soft when tested with a fork.
- Discard the boiling water and run the potatoes under icy water.
- Peel off the skin and let the potatoes cool. Cut them into chunks and place them in a large bowl. Using a mixer, beat the potatoes at medium to high speed until smooth.
- Add the remaining "Filling "ingredients and beat on high speed until smooth and well combined.
Assemble the Pie:
- Preheat oven to 350°F.
- Roll out one of the disks of chilled dough on a floured work surface, making a circle 12 inches in diameter.
- Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.
- Spread the filling into the prepared crust. Brush the edges with egg wash.
- Bake for 55-60 minutes or until the center is just slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean.
- Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.
- Serve with whipped cream.
Video
Notes
Chill for flakiness
Whenever I make this sweet potato pie recipe, I focus on keeping everything as cold as possible because that is the secret to a flaky crust. I add the ice water slowly until the dough just holds together, and I try not to add extra flour so the crust stays tender. I work fast on a cool surface and use a fork to gently smear the dough so the butter pieces stay the size of peas, since those little chunks are what create steam pockets that bake into light layers. If the dough starts to warm up or feel sticky, I chill it again for a few minutes, and this small step always helps my crust rise nicely and bake with the best texture.More tips to consider:
- I stop mixing once the dough looks crumbly. If I mix too much, the crust becomes tough and chewy.
- Give the pie crust at least an hour to chill in the fridge so it will be easier to roll out.
- If my crust pulls down the sides, it is usually because I overmixed it or did not chill it long enough. Fixing those two steps helps the dough stay in place.
- To save time, use a store-bought pie crust. A graham cracker crust also works really well with this pie.
- If the filling looks loose, I add a spoon of flour or tapioca. Sometimes the pie just needs more chilling or a little extra baking time.
- A pie can sink if it has too much fat, not enough fat, or if the dough was not chilled well. I always check those steps to keep the pie steady in the center.