This sweet potato pie has a filling that is SOO easy! Think of this as pumpkin pie plus. Sweet potatoes have a thicker consistency and a sweeter taste than pumpkin, so it makes for an easier to please pie. Sweet potato fans know what I’m talking about!
What You’ll Need for This Recipe
Spices: I used cinnamon, nutmeg, and ginger but you could either add favorites like allspice or cloves in, or just use a teaspoon of pumpkin spice.
Unsalted butter: Cold butter is a must for the crust so don’t let is sit out for long. If using salted butter then reduce added salt to a pinch.
Brown Sugar: Light or dark brown sugar can be used; darker brown sugar will give you more caramel notes in the finished pie.
How to make Sweet Potato Pie
1. Heat oven to 375F then place your sweet potatoes on a baking sheet, pierce with a fork or knife and bake for about 50 minutes or until tender. To make the pie dough add the flour, sugar, and salt to the bowl of your food processor. Pulse several times to combine the ingredients. You can add 1/2 tsp of cinnamon to the mix for some extra depth of flavor if desired. Add the COLD cubed butter to the dry mixture and pulse until you have a crumbly mixture with small lentil-sized pieces of butter.
2. Drizzle in the ice water while pulsing. Dump the mixture out onto a pastry mat or clean countertop and press together. Knead the mixture just a couple of times to help bring it together then cover in plastic. Give the dough a quick roll to form into a disk and refrigerate for about 30 minutes.
3. After your pie dough has chilled for at least 20 minutes, set oven to 425F, roll dough out on a pastry mat or well-floured surface and transfer to your pie dish. Gently press into place then trim and fold the edge under. You can finish the edge of the pie however you’d like. I usually like to go for a simple crimped edge.
4. Press a round of parchment paper inside the pie then gently press in a layer of foil and top with either pie weights or dry beans. Bake for 15 minutes at 425F then remove the weights, foil, and paper. Dock crust with a fork on bottom and side then bake at 375F for about 12-15 minutes more or until the bottom is dried out and turning color. Set aside.
5. Once your sweet potatoes have baked and cooled enough to handle comfortably cut off the tops and bottoms and peel. Remove any brown spots and tough bits then cut into pieces.
6. Transfer the sweet potatoes to a food processor and whiz, whiz, whiz. This step breaks down all of the fibers in the sweet potatoes and is crucial to a smooth filling.
7. Add the brown sugar, spices, eggs, and cream to the processor and pulse until well mixed. Remove the blade then scrape down and mix once more with a spatula.
8. Pour the filling into the pie crust and smooth with a spatula. Mix your egg wash and brush onto the pie’s edge. Tent with foil and bake for 30 minutes at 350F then remove foil and continue baking another 20 minutes or until done.
Pro Tips for this recipe
- Glass pie dishes are very durable but so slippery; be prepared for some slippage during baking.
- TENT your Pie crust! You really want the center of the pie to bake all the way through and set but the crust should be golden brown at the edge. Tenting with foil like you see in the process shot further down will keep your crust from singeing.
- If you want to speed things up you can use a graham cracker crust and you will not be disappointed.
- Use a food processor and whiz, whiz, whiz! Those blades will chop up all the fibrous strings you find in some sweet potato pies and give you a wonderful silky filling.
- For a PERFECT surface put the pie on a turntable and use a large pastry brush to create a swirl.
- For an added depth of flavor try adding orange zest and/or a healthy touch of bourbon.
- You can sub two tablespoons of ice water for vodka. The alcohol bakes off and crust will be extra crisp.
- If you want to go for a shocking twist then use purple sweet potatoes and watch your guests do a double take.
Frequently Asked Questions
How do you know when your pie is done?
The center of your pie should read 175F on a thermometer or a knife will come out clean from the center. But the easiest way to tell if your pie is done is to give it a jiggle, the center will wobble but the edge will be set.
Can you make the filling without a food processor?
You can make this in a stand mixer or even by hand but I might recommend pressing the sweet potato through a large sieve to eliminate some of the strings and ensure a smoother texture.
Why does my sweet potato pie fall apart?
You may have over or under baked it. See above for some baking tips.
How do you get a smooth top?
You can use a spatula or pastry brush to smooth the top out but for the best results use a turntable! Place the pie on the turntable and give it a spin then use the spatula or brush to create a swirl.
How long does the pie keep for?
Your sweet potato pie will keep for up to three days in the refrigerator. You can also leave it out overnight at room temperature if covered.
How to Make Pie crust without a food processor
- Add the dry ingredients to a large bowl and whisk together.
- Grate one cup of FROZEN butter into the dry mixture. Toss with flour as you go so the butter doesn’t clump up.
- Use two knives to mix the butter and flour mixture.
- Drizzle in the ice water and mix together with the knives or forks.
- Press the shaggy dough into a disk and knead a couple of times.
- Cover in plastic and chill for 30 minutes.
If you love this recipe try these out!
If you’ve tried this sweet potato pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Sweet Potato Pie
Equipment
- Pie Dish
- Food Processor (optional)
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour 300g, plus more for rolling
- 1/4 cup granulated sugar 50g
- 1/2 tsp sea salt 3g
- 1 cup unsalted butter 227g, chilled
- 1/4 cup ice water 60mL
For the Filling:
- 2 lb sweet potatoes
- ½ tsp cinnamon 1g
- ¼ tsp ground ginger
- 1/4 tsp nutmeg
- ¾ cup brown sugar 150g
- ½ cup heavy cream 120mL
- 2 tsp vanilla extract 10mL
- 2 eggs
- 1 egg yolk
For the Egg Wash:
- 1 egg
- 1 tbsp heavy cream 15mL
Instructions
To Prepare the Sweet Potatoes
- Preheat the oven to 375 degrees F. Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet. Bake at 375F for an hour or until softened through. While they bake you can make the pie crust.
For the Crust
- Combine flour, sugar and salt in the bowl of your processor and pulse to combine.You can add in 1/2 tsp of cinnamon and a pinch of your favorite fall spices along with the dry ingredients if desired.
- Add Cold cubed butter to the process or and pulse until you have small lentil-sized pieces then drizzle in the ice water until the mixture holds together when squeezed in your hand.
- Dump crust onto a pastry mat or counter then press together and knead just a few times. Form into a disk then wrap with plastic and chill.
- Once chilled heat oven to 425F and set dough on counter to soften slightly (about 5 minutes) then roll out to about 1/4 an inch and transfer to your pie dish. Press the edge in so the dough forms to the pan then trim allowing for about 1/2 inch of excess.
- Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Chill pie crust while the filling is prepared.
- Cut out a round of parchment paper and press into the dough then gently press a layer or two of foil on top and fill with pie weights or dry peans. The foil helps the side keeps t's shape while baking.
- Bake at 425F for 15 minutes then remove the weights, foil and paper and bake at 375FF for another 12 -15 minutes or until the bottom has dried out and is just changing color. Set aside until ready to fill.
For the Pie Filling
- Once sweet potatoes are baked, remove from oven and allow to cool until they are easy to handle.
- Cut tops and bottoms of the potatoes and peel skins off. Transfer sweet potatoes to a food processor and process until completely smooth. This step eliminates those fibrous strings you find in some pies.
- To the bowl of your food processor add spices, eggs, yolk, sugar, vanilla, and cream to the sweet potatoes. Pulse until well-incorporated. Then remove blade and mix with a spatula.
- Pour filling into the prepared pie crust then mix and egg and cream together in a small bowl and brush over the exposed crust.
- Fold a length of foil slightly longer than the diameter of your pie dish and fold in half. Wrap around the pie's edge and carefully fold the top in a bit to protect the crust during baking
- Bake for about 50 minutes or until the edge is set and the center is a bit wobbly. Allow to cool for at least and hour. I usually remove the tenting about 30 minutes into the bake.
- Top with whipped cream and serve.
Video
Notes
- TENT your Pie crust! You really want the center of the pie to bake all the way through and set but the crust should be golden brown at the edge. Tenting with foil like you see in the process shot further down will keep your crust from singeing.
- Use a food processor and whiz, whiz, whiz! Those blades will chop up all the fibrous strings you find in some sweet potato pies and give you a wonderful silky filling.
- For a PERFECT surface put the pie on a turntable and use a large pastry brush to create a swirl.
- If you’d like a more decorative edge use a pie crust stamp or cookie cutter. I used an oak leaf stamp!
- Glass pie tins are very durable but so slippery; be prepared for some slippage during baking.
- Add up to 1/4 cup of bourbon or dark rum to your filling for an extra kick.
- A tablespoon of orange zest adds a lovely, fragrant note to the filling. Try it if you love citrus.
Nutrition
