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The South's got Thanksgiving desserts on lock and this Southern Sweet Potato Pie is proof. It's a masterpiece of fall flavors and your holiday table couldn't possibly be complete without it.
The roasted sweet potato filling has just the right amount of sweetness, with a rich and creamy texture, and it comes speckled with warm and comforting spices like cinnamon, ginger, and allspice. The whole shebang sits atop a perfectly baked, buttery pie crust, and when it all comes together on your fork, you're guaranteed one seriously perfect bite.
This filling is an absolute cinch to whip up, and you can't beat the flavor you get from roasting fresh sweet potatoes! It brings out the natural sugars and intensifies the flavor.
Top it off with a generous dollop of whipped cream and a pinch of cinnamon for a Southern dessert that'll win over any crowd!
Looking for more awesome pies to add to the list? Try our Apple Crisp Pie with a perfectly crispy oatmeal crumble topping too!
HOW TO MAKE SWEET POTATO PIE
- Prep the Pie Dough
- Roast the Sweet Potatoes
- Blind Bake the Crust
- Mix Up the Filling
- Assemble and Bake
1. READY THE DOUGH FOR BLIND BAKING
The first thing you'll do is prepare the pastry crust and pie dish for blind baking. Roll out the dough on a floured work surface, and then transfer it to your pie dish and poke holes across the bottom using the tines of a fork. Crimp or fold the edges and then, gently lay a sheet or two of aluminum foil across the dough.
Mold the foil over the dough so that it covers the dough completely and then transfer to the refrigerator to chill.
2. ROAST THE SWEET POTATOES
While the pie dough is chilling, go ahead and get your sweet potatoes roasting! To prepare the potatoes, you'll simply drizzle them with oil, place them on a baking sheet, and bake at 400°F for about 45 minutes. Once the potatoes are fork-tender, they're ready to come out of the oven. Remove them and allow them to sit until they are cool enough to handle.
In the meantime, it's to bake the pie crust!
3. BLIND BAKE THE CRUST
If you are unfamiliar with blind baking and why you should do it, be sure to read the section below entitled, All About Blind Baking! It's an extra step, but one well-worth taking when it comes to baking the perfect Sweet Potato Pie! Just wait -- you'll see.
To blind bake the pie crust, remove it from the refrigerator and top the foil with pie weights. Then, transfer the crust to the lower third of the oven and bake at 400°F for 20 minutes. Remove and set aside on a rack to cool.
4. MIX UP THE FILLING
Here comes the really easy part: Split those roasted sweet potatoes right down the center and transfer the flesh to a large mixing bowl. No tools needed -- the skin will peel right off!
Add the evaporated milk, the sugar, vanilla, spices, salt, eggs, and egg yolk and mix. This mixing is easily done using either a handheld mixer on medium speed or a stand mixer fitted with a paddle attachment.
If you don't have either, mash the potatoes until smooth, then stir in the remaining ingredients.
5. ASSEMBLE AND BAKE
Remove the foil and pie weights from the crust, and add the filling. It's okay to add the filling, even if the crust is still warm. Smooth over the top and get ready to bake!
Reduce the oven temperature to 350°F. That part is very important! Then, place the pie in the centermost part of the oven and bake for 40 minutes. Don't try to cut the pie hot out of the oven. It needs to set up. Allow to cool completely, and serve!
HOW LONG TO BAKE SWEET POTATO PIE
If you are trying to figure out just how long everything will take in the oven for your Sweet Potato Pie masterpiece,
- You'll need 40 minutes in the oven for the sweet potatoes to roast.
- Another 20 minutes in the oven for the crust to blind bake.
- And, a total of 40 minutes for the assembled pie to bake through.
That is a total of 1 hour and 40 minutes of bake time.
HOW DO YOU KNOW WHEN SWEET POTATO PIE IS DONE?
To determine if your Sweet Potato Pie is fully cooked and ready to pull from the oven, give it a gentle nudge! If the center of the pie (not the edges) jiggles ever so slightly, it's ready to come out!
If you want to get specific with it, you can take the internal temperature of the pie using an instant-read probe thermometer. The pie is fully cooked when it reaches 175°F!
As mentioned above, the pie needs to finish cooking during the cooling process, so do not attempt to cut into it right away! For best results, allow for four hours of resting time -- minimum!
MORE SWEET POTATO RECIPES YOU'LL LOVE:
- Sweet Potato Souffle
- Smoky Sweet Potato Wedges
- Mashed Sweet Potatoes With Mascarpone
- Sweet Potato Casserole with Marshmallows
- Savory Mashed Sweet Potatoes With Goat Cheese
ALL ABOUT BLIND BAKING PIE CRUST
Blind baking is a method in which you bake the pie crust partially before you add the filling. You blind bake to ensure the crust bakes all the way through and does not come out soggy in the end.
Remember, blind baking only partially bakes the crust, so if the center of the pie appears damp after its small stint in the oven, this is totally normal and intended!
WHAT IF I DON'T HAVE PIE WEIGHTS?
If you do not have pie weights, you can use dried beans or even rice to fill the dish. The dish doesn't have to be all the way full; just full enough so that the bottom is covered. The purpose of the filler is to keep the pie crust from bubbling up and rising, keeping the bottom flat and smooth!
- Pie Dough | You have lots of options when it comes to the pastry dough. You can make your own pie crust (I highly recommend this flaky pie crust recipe) or you can use storebought crust if you need to save a little time. You will only need one round of pastry dough.
- Sweet Potatoes | For this Sweet Potato Pie Recipe, we'll be working with fresh sweet potatoes and you'll need 1 ½ pound (or 3 to 4 sweet potatoes). It really is best if you are able to weight them as it helps to keep all other ingredient proportions right on par. However, if you don't have access to a scale, just know three larger potatoes will do the trick, as will four smaller to average-sized potatoes.
- Oil | The oil will be used for roasting the potatoes and will not go into the filling at all. A flavorless oil is best, and because you're roasting the sweet potatoes at a high temperature, a high smoke point couldn't hurt either. Canola, avocado, or vegetable oil will work great!
- Evaporated Milk | Do not make the mistake of confusing evaporated milk with sweetened condensed milk! If you would like to sub in half-and-half or cream, feel free to do so.
- Brown Sugar | You can use light or dark brown sugar in this recipe. Whichever you have on hand is fine! Dark brown sugar has a deeper molasses flavor to it and a higher moisture content than light brown sugar, but it should not affect the flavor of your pie filling in any significant manner.
- Vanilla Extract | Never underestimate the power of pure vanilla extract. It will add balance and loads of flavor to your pie filling!
- Spices | The spice mix for this Sweet Potato Pie is small but mighty! You'll need ground cinnamon, ginger, and allspice. All of these spices pair particularly well with sweet potatoes and make for one delicious bite!
- Eggs | Eggs serve two main purposes in this pie filling. The two whole eggs serve as binders to keep the sweet potato filling together and help it to set up, while that lonesome yolk adds a rich and velvety texture. Don't leave it out!
WHY USE EVAPORATED MILK IN SWEET POTATO PIE?
Evaporated milk is milk that has been through a heating process, removing about 60% of its moisture. This makes it rich, thick and an overall great product for adding creaminess to Sweet Potato Pie!
HOW TO STORE SWEET POTATO PIE
Once your sweet potato pie has cooled completely, you can transfer it to the refrigerator. Cover the top with plastic wrap to keep it from drying out. The pie will keep for 2-3 days refrigerated.
HOW TO FREEZE IT
To freeze Sweet Potato Pie, again, you'll need to let it cool completely. Then, place the pie in the freezer uncovered until the filling is firm to the touch.
Wrap the frozen pie multiple times in plastic wrap, followed by a layer of aluminum foil, and return to the freezer. Freeze for up to 2 months.
5 MORE PIE RECIPES YOU’LL LOVE
- Pecan Pie
- Buttermilk Pie
- Peanut Butter Pie
- No Bake Chocolate Pie
- Scratch-Made Apple Pie
0 from 0 votes
Sweet Potato Pie
1 hr 40 mins
5 hrs 45 mins
This is how you make the all-time best Southern Sweet Potato Pie! This recipe calls for roasting the sweet potatoes for bigger, better flavor and a blind bake on the crust, ensuring both the filling on the crust come out perfectly cooked.
Keyword:Sweet Potato Pie
Calories: 343 kcal
Author: Kelly Anthony
- 1single-crust, pastry dough
- 1 ½poundsweet potatoes(about 3-4 medium-sized potatoes)
- 1tablespooncanola or avocado oil
- 1cupevaporated milk
- ¾cuplight or dark brown sugar, packed
- 1teaspoonpure vanilla extract
- 1 ½teaspoonground cinnamon
- 1teaspoonfine sea salt
- 1teaspoonground ginger
- ¾teaspoonground allspice
- 2large eggs, slightly beaten
- 1egg yolk
Preheat the oven to 400°F and have ready a pie dish, as well as a baking pan lined with aluminum foil.
Roll out the pie crust, transfer it to the pie dish, and crimp or fold the edges as desired. Poke holes across the bottom using the tines of a fork.
Gently cover the crust with aluminum foil (you’ll likely need 2 sheets) and transfer it to the refrigerator to chill for at least 30 minutes.
In the meantime, drizzle the potatoes with oil and rub all over. Bake for 45 minutes, or until fork-tender. Set aside to cool. Do not turn off the oven.
Remove the crust from the refrigerator and add either pie weights, dried beans, or uncooked rice on top of the foil.Bake for 20 minutes at 400°F in the lower third of the oven. Remove from the oven and set aside to cool slightly.
Remove the crust from the oven and carefully remove the foil and pie weights. Your crust should appear somewhat damp on the bottom. Set aside to cool slightly.
Reduce the oven temperature to 350°F.
Split the roasted sweet potatoes in half lengthwise, remove the flesh, and transfer to a large mixing bowl. Add the evaporated milk, sugar, vanilla, cinnamon, salt, ginger, allspice, eggs, and egg yolk and mix until well combined. You can use a handheld mixer or a sturdy whisk for this task.
Transfer the filling to the pie shell and smooth over the top. Bake for 40 minutes, until the pie is set but still jiggles slightly.
Remove from the oven and allow to cool. Serve and enjoy!
Sweet Potato Pie
Amount Per Serving
Calories 343Calories from Fat 72
% Daily Value*
Saturated Fat 3g19%
Vitamin A 12234IU245%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Preheat the oven to 400 F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes.
But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.What are the 5 tips for pie perfection? ›
- Measure By Weight, Not Volume.
- Don't Overwork Your Pie Dough.
- Keep The Dough Cool.
- Pretreat The Filling (And The Crust)
- Be Patient Before Serving.
You sure can. If you are preparing this sweet potato pie a day in advance, you can keep it out at room temperature and covered loosely with foil. If you are making the pie more than a day in advance, cover the pie with plastic wrap and refrigerate for up to 4 days. What is this?What was Elvis's favorite pie? ›
Let me start by saying, The King would LOVE this peanut butter pie! Elvis Pie, indeed. I used my favorite crisp peanut-butter cookie recipe for the crust.What is an Elvis pie? ›
This pie marries the sweet, smoky, salty, nutty flavors of Elvis's favorite sandwich in a rich, gooey, messy cream pie. Fresh banana pudding, topped with peanut butter whipped cream in a peanut butter¿bacon cookie crust. Need I say more? You probably only need to eat this once in a lifetime; you'll never forget it.What temperature should I Prebake my pie crust at? ›
Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.How do you keep the bottom of a pie crust from getting soggy? ›
Add a Layer
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.
Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking. The type of wash you use is what will give the baked pie a polished finish (it's also the perfect "glue" for holding sugar that's sprinkled on the crust).What is the number 2 most important thing when making pie crust? ›
#2—Add cold water
Before you start making the dough, fill a glass with ice and water. Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed.
The thing that really sets Gordon Ramsay's apple pie apart from the rest, is the sweet, sugary caramelized apples.Do you freeze a sweet potato pie before or after baking? ›
To freeze, prepare your pie and stop before baking. Wrap your pie completely in plastic wrap about three times over. Then place in a resealable bag and freeze. This pie can be frozen for up to 3 months!How do I know when my sweet potato pie is done? ›
The center of the pie should have some give; it should jiggle slightly in the center. The pie has an internal temperature of 175°F on an instant-read thermometer when done. If you don't want to take the temperature, a knife inserted into the edge of the filling should come out moist but clean.How can I thicken my sweet potato pie filling? ›
Again you may use your food processor if you like. If the mixture is too runny add flour a tablespoon at a time to thicken it up until the mixture is almost like an applesauce consistency.What was Martin Luther King's favorite pie? ›
King and in recognition of his birthday, we'd like to share a recipe for his favorite dessert: pecan pie. Many historical sources share that pecan pie – not ice cream, and not cake! – was King's favorite treat.What is Queen Elizabeth's favorite pie? ›
One way we might honor and celebrate those who have passed is by cooking and enjoying their favorite foods. Former royal chef Darren McGrady has revealed one of Queen Elizabeth's favorite sweet dishes, known as Chocolate Perfection Pie, and has generously shared the recipe, which we're happy to pass on to you.What was Michael Jackson's favorite pie? ›
As the story goes, Jackson, the seventh of nine children, had a penchant for sweet potato pie.What is the most famous pie in America? ›
And the vote is in: America's favorite pie is apple pie. As we wrote about in our blog on the history of apple pie, today's apple pie is quite unlike the delicious dessert's predecessor. In fact, the pies were once made with hard, inedible crusts that simply served to preserve the pie's contents.What was Mark Twain's favorite pie? ›
In addition to huckleberry, Twain enjoyed blueberry pie. But his ultimate favorite was what he called “apple mush pie”. It was made by pouring sweet applesauce into a pie filling and covering it with thin pastry crust. The author preferred his with whipped topping.What is a growler pie? ›
In Yorkshire, pork pies are often served hot, accompanied with gravy or with mushy peas and mint sauce. It is also a common combination served at Bonfire Night celebrations. In Yorkshire slang a pork pie is sometimes called a "growler", a term probably derived from the "NAAFI growler" of earlier naval and army slang.
Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 60 minutes, until the filling is bubbly and the crust is golden brown.How do I make my bottom pie crust crispy? ›
Brush Your Pie in Egg Wash
Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.
Poking holes allows steam to escape
Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.
- Keep the Butter Cold. ...
- Use Your Fridge To Keep Other Ingredients Cold. ...
- Chill Thoroughly. ...
- Handle Dough Gently. ...
- Evenly Distribute Butter. ...
- Roll Dough Away From You. ...
- Don't Knead Too Much. ...
- Don't Be Afraid To Leave Crumbles.
The simple answer is, typically, no. My homemade recipe noted above has more than enough fat in it to keep it from sticking. If you are using a storebought pie crust, I would recommend giving your pan a light spritz of cooking spray or brush with a little softened butter- don't do it on either.Should I egg wash the bottom pie crust? ›
One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.Which is better Crisco or butter for pie crust? ›
The Pie Crust Takeaways
This time, though, there was one very clear victor. Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts.
The classic egg wash is sometimes made with water or heavy cream, but most often it's a combination of 1 egg to 1 Tbsp. milk, whisked together until smooth. Use it for that traditional rich, golden brown color with just enough shine. For a crisp crust with a matte, classic pie appearance, use just milk.What temperature should I bake a pie at? ›
Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.Why is cold butter better for pie crust? ›
In order to ensure that the finished crust is super flaky, pie crust always starts with cold butter. That way, the butter will remain in solid chunks in the dough that evaporate into layers during baking. Good!
A milk wash is used to encourage browning of the crust color, but also imparts flavor.What is the secret to flaky pie crust? ›
While butter, shortening, or lard make equally light and tender crusts, an all-butter crust will be flakier due to butter's higher water content: as the crust bakes the butter melts and its water turns to steam, creating thin, crisp layers (flakes).What is the number 1 pie? ›
Apple Pie. Coming in at number one on the list is apple pie. This classic dessert is not only a staple at the American dinner table, although it didn't get its start in America.What chef made Gordon Ramsay cry? ›
White also once made a young Gordon Ramsay cry while Ramsay worked for him, and later said, "I don't recall what he'd done wrong but I yelled at him and he lost it. Gordon crouched down in the corner of the kitchen, buried his head in his hands and started sobbing."What is Gordon Ramsay's signature dessert? ›
Sticky Toffee Pudding with Caramel Sauce & Ice Cream » Gordon Ramsay Restaurants.What is the 2nd most popular pie? ›
2. Pumpkin Pie. It wouldn't be Thanksgiving without a slice of pumpkin pie.What is the most popular pie in California? ›
Though pumpkin pie is a holiday classic, some will prepare pecan, cherry, apple, chocolate, and more to widen the variety of deserts served to family and friends. According to data sourced from Wise Voter, the most popular pie in all of California is pecan pie. This pie is also the favorite pie of 14 other states.What is the most popular pie for Thanksgiving? ›
Pumpkin pie is Americans' top choice for a Thanksgiving pie — with pecan pie, apple pie, and sweet potato pie right behind it.Do you bake Patti Labelle pies? ›
Bake the pie until a toothpick inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Serve or cover and refrigerate until ready to serve.How do you make Mama pies in the oven? ›
When the oven is ready, bake the pies for 30-35min or until golden brown and the internal temperature is at least 165°F. Rotate pies once halfway through their baking for even baking. Usually the pie reaches 175°F by the time the dough has cooked thoroughly, but the minimum temp for food safety is 165°F.
1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.What is the best thing to brush pie crust before baking? ›
For a glossy golden appearance, brush with an egg yolk that was beaten with 1 teaspoon of water. For slight shine, brush with half-and-half cream of heavy whipping cream. For a crisp brown crust, brush with water. For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes.What do you brush on top of pie before baking? ›
Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking. The type of wash you use is what will give the baked pie a polished finish (it's also the perfect "glue" for holding sugar that's sprinkled on the crust).Should you cook pie filling before baking? ›
Pre-cooking your filling basically allows you to control the juiciness before it goes into the oven, so there are no major surprises when it's time to bake. This does mean a longer prep time, both to prepare the filling and to let it cool completely. (Putting hot filling into a chilled pie crust = no go!Why do you soak sweet potatoes before baking? ›
By soaking the wedges you draw out the starch from the potato. The starch is what causes the insides of wedges to go gloppy when they bake, and by removing the starch you increase the chances of them coming out light and fluffy in the centre.Why is my sweet potato pie soupy? ›
A runny sweet potato pie filling can be caused by a few different things. One possibility is that the sweet potatoes were not cooked long enough and need to be cooked longer. Another possibility is that the filling was not thickened enough. One way to thicken the filling is to add more flour or cornstarch to it.Why is my sweet potato pie not firm? ›
Boiling also runs the risk of leaving you with watery mash, which can make a pie that doesn't firm up. Once they're soft, take the skin off and mash them - don't be too meticulous about mashing, some small chunks are okay and they make the texture of the pie really lovely. :D.What does adding vodka to pie crust do? ›
The ethanol in the vodka stops the gluten in the flour from binding, making for a more tender and flaky crust.Why do you put vinegar in pie? ›
Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your dough, so you won't know what that “secret ingredient” after baking!What does apple cider vinegar do to pie dough? ›
Why Do you Put Vinegar in a Pie Crust? I learned that you should always add just a little bit of vinegar to your pie dough. Two teaspoon of apple cider vinegar (because we prefer the taste better) is enough to help soften gluten in the flour so it doesn't get too tough and chewy.
Pie crusts can be made in many different ways, but I love a pie crust that is flaky. Shortening will help keep the pie crust together and butter will help make it flaky.Which flour is best for making pies? ›
Flour: It's all about the protein
What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.