Sweet Potato Pie
Sweet potato pie is a traditional dessert, especially popular in the Southern United States during the fall and holiday seasons. This dish features a smooth and sweet filling made from sweet potatoes, encased in a buttery, flaky crust.
The spices, including cinnamon and nutmeg, give it a warm, comforting flavor that’s perfect for cozy gatherings. Here’s how you can make this beloved dessert at home.
Ingredients Needed for This Recipe
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4-5 tablespoons ice water
For the Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup evaporated milk
Instructions for Making Sweet Potato Pie
Prepare the Pie Crust:
- In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until a dough forms. Wrap in plastic wrap and refrigerate for at least an hour.
- Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to fit a 9-inch pie plate. Place dough in pie plate and trim the edges.
Cook the Sweet Potatoes:
- Boil sweet potatoes in water until tender, about 45 minutes. Let cool, peel, and mash.
Make the Filling:
- In a mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well. Gradually add evaporated milk, mixing until smooth.
Assemble and Bake:
- Pour the filling into the prepared pie crust. Bake in the preheated oven for 55-60 minutes, or until a knife inserted near the center comes out clean.
- Allow to cool before serving. Optionally, garnish with whipped cream or a sprinkle of cinnamon.
Tips for Perfecting the Recipe
Choose the Right Sweet Potatoes: For the best flavor, opt for orange-fleshed sweet potatoes, which are sweet and creamy. Make sure they’re fresh and free from blemishes or signs of sprouting.
Baking vs. Boiling Sweet Potatoes: Baking sweet potatoes can enhance their natural sweetness, as it caramelizes the sugars. If you have time, try baking them instead of boiling for a richer flavor.
Achieving a Flaky Pie Crust: Keep all your crust ingredients as cold as possible. This prevents the fat from melting before baking, leading to a flakier crust. Some bakers even chill their flour and use ice water to mix the dough.
Pre-baking the Crust: For an extra crispy bottom crust, you can blind bake your crust for about 10 minutes before adding the filling. Just be sure to prick the bottom with a fork to prevent it from puffing up.
Smooth Filling: For an ultra-smooth pie filling, consider passing your mashed sweet potatoes through a sieve or food processor to remove any lumps.
Spice to Taste: While cinnamon and nutmeg are classic spices for sweet potato pie, don’t be afraid to adjust the amounts to your liking. Some enjoy adding a pinch of cloves or ginger for extra warmth.
Checking for Doneness: Sweet potato pie can be a bit tricky to judge for doneness. Look for the filling to set around the edges while the center remains slightly jiggly. It will continue to set as it cools.
Cooling Time: Allow your pie to cool completely on a wire rack before serving. This helps the filling set properly and makes slicing easier.
Serving Suggestions
Whipped Cream: A dollop of whipped cream on top of each slice adds a light, creamy texture that contrasts beautifully with the dense, flavorful filling of the pie.
Ice Cream: Serve your sweet potato pie with a scoop of vanilla ice cream for a delightful warm-cold combination. The ice cream melts into the pie, creating a delicious mix of flavors.
Cinnamon or Nutmeg: A light dusting of cinnamon or nutmeg on top of the whipped cream or directly on the pie can enhance the warm spices in the pie.
Pecan Topping: For a crunchy texture, sprinkle toasted chopped pecans over your pie. This adds a nutty flavor that pairs well with the sweet potato.
Caramel Drizzle: A drizzle of caramel sauce over the pie or on the plate can add a luxurious, sweet touch that complements the pie’s flavors.
Storage Tips
Refrigerating Sweet Potato Pie: This pie should be refrigerated within two hours of baking. Cover it loosely with aluminum foil or plastic wrap and it can last for up to 4-5 days in the fridge.
Freezing the Pie: Sweet potato pie freezes well. Wrap it tightly in plastic wrap or aluminum foil, then place in a freezer bag. It can be frozen for up to two months. Thaw in the refrigerator overnight before serving.
Reviving the Crust: If the crust becomes soggy, you can reheat the pie in a 300°F oven for about 10 minutes to crisp it up again.
Frequently Asked Questions
Can I make sweet potato pie ahead of time? Yes, you can bake the pie 1-2 days ahead of your event. Just keep it refrigerated until it’s time to serve.
Can I use canned sweet potatoes? While fresh sweet potatoes are preferred for their flavor, canned sweet potatoes can be used in a pinch. Be sure to drain them well and adjust the sugar in the recipe since canned sweet potatoes are often packed in syrup.
How do I know if my sweet potatoes are cooked enough? Whether you’re boiling or baking them, the sweet potatoes are done when they can be easily pierced with a fork. They should be very tender to ensure a smooth filling.
Why did my pie crack on top? Cracks in the pie are often due to overbaking. Try to check the pie a few minutes before the recommended baking time and remove it from the oven when the edges are set but the center is still slightly jiggly.
Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour in the crust with your favorite gluten-free flour blend. Ensure it’s a 1:1 substitute designed for baking.
Sweet Potato Pie
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter chilled and diced
- 4-5 tablespoons ice water
For the Filling:
- 2 cups mashed sweet potatoes about 2 large sweet potatoes
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup evaporated milk
Instructions
Prepare the Pie Crust:
- In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until a dough forms. Wrap in plastic wrap and refrigerate for at least an hour.
- Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to fit a 9-inch pie plate. Place dough in pie plate and trim the edges.
- Cook the Sweet Potatoes:
- Boil sweet potatoes in water until tender, about 45 minutes. Let cool, peel, and mash.
Make the Filling:
- In a mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well. Gradually add evaporated milk, mixing until smooth.
Assemble and Bake:
- Pour the filling into the prepared pie crust. Bake in the preheated oven for 55-60 minutes, or until a knife inserted near the center comes out clean.
- Allow to cool before serving. Optionally, garnish with whipped cream or a sprinkle of cinnamon.
