Sweet Potato Pie Recipe
My creamy sweet potato pie recipe will be your favorite dessert this year. Its scrumptious blend of sweet and savory flavors is complemented by a buttery, flaky crust and creamy filling with nutmeg, cloves, ginger, and cinnamon. It is the perfect dessert for Thanksgiving and Christmas.
Table of contents
I am very particular about meal preparation for Thanksgiving, and I always like to make plans way ahead of time. Making dessert in advance is a win-win, and this sweet potato pie can be made one or two days before the celebration. This is the perfect pie to bring to a holiday get-together!
During the holiday season, I like to spend a lot of time making delicious treats to share with the family; this recipe always gets a lot of compliments. With the perfectly blended spices and crispy buttery crust, I have had so many people ask me for this recipe. And those who make it are impressed that the instructions are so easy to follow.
You only need essential baking items besides sweet potatoes and crust ingredients like flour, butter, sugar, and eggs. With my easy step-by-step instructions, you can have it in the oven in less than an hour and finish cooking an hour later. This delicious dessert is made from scratch to impress your guests and will not take you out of your comfort zone. And everyone will love it.
Why you will love this recipe
- It’s a wonderful holiday dessert: Packed with sweet potatoes, cream, brown sugar, ginger, cinnamon, and other warm spices, this is a delightful holiday dessert.
- It is so easy: There are just a few easy steps to make this pie so anyone can do it.
- Make extra to feed a crowd: It would be simple to make a few in advance to feed a larger party.
- Leftovers can be saved for months: With care, leftovers can be stored in the freezer for three months.
What you’ll need to make sweet potato pie
Special items
- Food processor – To pulse the crust ingredients.
- Large saucepan – For boiling the potatoes.
- Pie dish – A 9-inch pie dish for baking the pie.
- Bowls
- Cooking utensils
Ingredients:
For the crust:
- All-purpose flour – I prefer all-purpose flour because it is easy to roll out and produces a flaky crust.
- Granulated white sugar – It slightly sweetens the dough and adds moisture while keeping it from tasting like starch.
- Cold butter – Make sure to use cold butter because it holds its shape longer to create air pockets that turn into layers.
- Ice water
- Salt
For the filling:
- Sweet potatoes – Jewel sweet potatoes are the best for baking because of the moist flesh and sweet flavor.
- Unsalted butter – The butter should be softened to room temperature for easier incorporation.
- Brown sugar – This adds a rich sweetness like molasses. I prefer light brown sugar, but you can use either.
- Granulated white sugar – Added to help whip up the filling as well as incorporate sweetness.
- Maple syrup – Gives the filling a caramelized taste like toffee with vanilla.
- Heavy cream – Needed to make the filling rich and thick with an extra boost of flavor.
- Large eggs – Whipped at room temperature, they will reach their full consistency.
- Egg yolks – Add extra richness and a velvety texture as well as binding everything together better.
- All-purpose flour – To help thicken the filling without adding any extra flavor or color.
- Pure vanilla extract – Enhances the rest of the flavors. Do not use vanilla flavoring. Use real vanilla.
- Cinnamon – Smoky and sweet with a delicate woodsy taste.
- Nutmeg – To add nuttiness and a bit of spice with warm sweetness.
- Cloves – An intense flavor of warm bittersweet with floral hints and a bit of spiciness.
- Ginger – Warm and peppery with a juicy but sweetly spicy kick.
For the egg wash:
- Large egg – To add color and shine to the crust and help it to brown.
- Milk – Mixed with the milk to help it spread.
For the garnish:
- Whipped cream – Any kind of whipped cream is fine but I prefer my homemade whipped cream from scratch.
How do you make the best Sweet Potato Pie?
For exact steps and recipe measures, please check the recipe box below. Also, watch the video tutorial I made for step-by-step instructions.
- Making the dough: First, I mix the flour, sugar, and salt in the bowl of a food processor to combine. Then, I add the diced butter and pulse it again until the mixture looks dry like coarse crumbs. Now, I add the ice water and pulse it just until small clumps are formed. Afterward, I make two balls, press them into discs, cover them with plastic wrap, and chill them for one hour.
- Boiling the potatoes: While I wait for the dough to chill, I boil the potatoes in a large saucepan for 45 to 50 minutes over medium heat. Then, I run the potatoes under very cold water until they are cool enough to touch.
- Chopping them up: Once I can touch them, I remove the skin and cut them into chunks, placing them into a large bowl. Using a mixer, I beat the potatoes on medium-high until smooth. Then, I add the rest of the filling ingredients before beating them together thoroughly.
- Prep the pan: Next, as I wait for the oven to heat to 350 degrees F, I roll out one of the chilled pie discs to make a 12-inch circle. I place the dough into a 9-inch pie dish and tuck it in before cutting off the excess and fluting the edges.
- Baking the pie: After, I spread the filling into the crust and brush the edges with the egg wash before baking it for 55 to 60 minutes. The center will be just a little jiggly and a toothpick inserted in the middle will come out clean.
- Serving: Finally, I let it cool for one hour before serving it with whipped cream.
Expert tip
Why is ice water important to a good crust
Using ice water in the crust is one of the most important tips to getting flaky layers. When you use cold ingredients and ice water, it keeps the butter from melting too fast. It is the butter chunks that make the small pockets of steam and those are what create the flaky layers. The slower the fat melts, the higher the crust rises as well, which also helps with flakiness.
First, gradually add the ice water to the dough a little at a time until the dough can just about hold its shape. Adding too much water can make the dough sticky and then it will need more flour. Which, in turn, will cause it to become tough. It is also better to use a fork to smear the dough instead of stirring to keep it tender. To keep the butter cold, use a cold work surface and work in a cool area.
The colder everything is, the longer the butter stays hard. And since your hands are naturally warm, that means working quickly. Do not touch the dough too much or just the heat from your hands will melt the butter. Once the butter is the size of peas, stop working with it. If you are still working and it feels warm or sticky, put it in the fridge for a few minutes until it chills again.
Recipe variations and add-ins:
- Crunchy: Add some granola or streusel on top of this delicious pie to make it crunchy.
- Nutty: Another way to add some crunch to this sweet potato pie is to top it with some toasted glazed pecans or walnuts.
- Caramel sauce: To make this a truly decadent dessert, drizzle some of my caramel sauce on top.
- Cranberries: For a more Thanksgiving-themed topping, add a few scoops of cranberry relish on top.
- Marshmallows: Just like sweet potato casserole, you can also top it with marshmallows, marshmallow fluff, or even meringue.
- Store-bought puree: It is possible to make the dessert with store-bought puree, measure and use the same qualtity required by this recipe.
Serving suggestions:
Here are some great ways to serve this sweet potato pie.
- This is a wonderful dessert pie to serve with this perfect oven-roasted turkey. It is truly heavenly.
- For a Thanksgiving side dish, try this mac and cheese casserole. It is one of my kids’ favorites.
- Looking for the perfect wine pairing? My favorites are Viognier, Chardonnay, or Grenache.
- Rather than have wine, cranberry margaritas would be delicious for the adults and cranberry mocktails for the kids and non-drinkers.
- To go with this sweet potato pie, add a scoop of vanilla ice cream and caramel on top.
Frequently asked questions
How can I fix a thin sweet potato pie filling?
The easiest way to thicken pie filling before baking is to add more flour or tapioca starch or cornstarch. If the pie has already been baked and is still not setting, try letting it chill in the refrigerator for a few hours. It may thicken naturally. If that does not happen, try putting it back in the oven to see if it needs to be cooked some more.
Why did my pie sink in the middle?
There are several reasons why this may happen. First, make sure the fat and the liquid amounts are balanced. Too much fat can cause the crust to lose its structure, and it will shrink. Not enough fat will make it tough and leathery. Also, the dough has to be chilled for at least one hour before rolling it out. This will give the gluten enough time to relax. The temperature of the oven can also be an issue. If it is too hot or cold, it can make the pie sink. Being underbaked or cooled too quickly will also cause the middle to sink.
How can I tell when my pie is done?
A simple way to tell if it is done without removing it from the oven is to give the pie pan a little bump. It is done if the middle jiggles slightly but the edges are puffy and set. Or try the toothpick test. Insert a toothpick into the center of the pie and when it comes out clean, it is finished. The most accurate way to tell whether it is done or not is to use an instant-read thermometer. It should have an internal temperature of 175 degrees F.
Why is my pie crust mushy?
If the filling soaks through the dough before it sets, it will become gummy and mushy. Then, no matter how long it bakes, it will never get done. There are several ways to prevent this from happening. One way is to use crumbled graham crackers, sugar, flour, or some other dry substance between the filling and the crust to keep it from getting through. Or try using a metal pie pan on a preheated surface.
How to store:
- Refrigerate: Refrigerate for up to four days in an airtight container.
- Freezing: To keep it longer, wrap it in plastic and put it in a freezer-safe container and it will stay good for up to three months in the freezer.
- Defrost: Thaw overnight in the fridge for the best flavor.
More Thanksgiving desserts:
Recipe tips:
- Give the pie at least an hour to chill in the fridge so it will be easier to roll out.
- Do not mix the crust all the way. It should be crumbly, or it will make the crust tough and chewy.
- If the pie dough shrinks down the sides of the pan, it could be one of the two above issues.
- To save time, use a store-bought pie crust. A graham-cracker crust would be awesome.
- Add flour or tapioca to the pie to thicken it if it is runny. It may also need to be chilled or cooked longer.
- If the pie has too much fat, not enough fat, or if the crust was not chilled long enough, it may sink in the middle.
- Use crumbs on the bottom of the crust to prevent a mushy crust. Or try a metal pie pan.
Classic Sweet Potato Pie
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.