📝 About This Recipe
A cornerstone of Southern culinary heritage, this sweet potato pie is a soulful masterpiece featuring a silky-smooth custard nestled in a flaky, buttery crust. Unlike its pumpkin cousin, this pie boasts a natural, earthy sweetness enhanced by warm notes of nutmeg and pure vanilla. It is a celebratory dessert that brings a sense of comfort and tradition to any holiday table or Sunday dinner.
🥗 Ingredients
The Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold and cubed)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 3-4 tablespoons Ice water (as needed)
The Filling
- 2 pounds Sweet potatoes (about 2-3 medium potatoes, roasted until tender)
- 1/2 cup Unsalted butter (softened to room temperature)
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar (packed)
- 1/2 cup Evaporated milk (for a rich, creamy texture)
- 2 pieces Large eggs (at room temperature)
- 1 tablespoon Vanilla extract (pure extract preferred)
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
For Garnish
- 1 cup Heavy cream (whipped to stiff peaks)
- 2 tablespoons Powdered sugar (for the whipped cream)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast them on a baking sheet for 45-60 minutes until very soft. Once cooled, peel away the skin and mash the flesh until smooth.
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2
While potatoes roast, prepare the crust: In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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3
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and refrigerate for at least 30 minutes.
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4
Reduce oven temperature to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie plate. Trim and crimp the edges, then chill the shell while you finish the filling.
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5
In a large mixing bowl, combine the 2 cups of mashed sweet potatoes with the softened butter. Beat with an electric mixer until well incorporated and fluffy.
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6
Add the granulated sugar and brown sugar, mixing on medium speed until the grit of the sugar begins to dissolve into the potato mixture.
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7
Pour in the evaporated milk and add the eggs one at a time, beating well after each addition to ensure a silky emulsion.
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8
Stir in the vanilla extract, cinnamon, nutmeg, and salt. For an extra smooth 'bakery-style' texture, you can run the filling through a fine-mesh sieve to remove any potato fibers.
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9
Pour the filling into the unbaked pie shell, smoothing the top with a spatula.
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10
Bake for 55-60 minutes. The edges should be set and slightly puffed, but the center should still have a slight, jello-like wiggle when nudged.
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11
Remove the pie from the oven and place it on a wire rack. It is crucial to let the pie cool completely (about 2-4 hours) to allow the custard to set properly.
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12
Whip the heavy cream with powdered sugar until stiff peaks form. Pipe or dollop onto the cooled pie before serving.
💡 Chef's Tips
Roasting the sweet potatoes instead of boiling them prevents the filling from becoming watery and concentrates the natural sugars. To avoid a soggy bottom, place your pie plate on a preheated baking sheet to ensure the bottom crust starts cooking immediately. If the edges of your crust are browning too quickly, cover them loosely with a pie shield or aluminum foil halfway through baking. For the smoothest texture, use an immersion blender or food processor to combine the sweet potato and butter before adding other ingredients. Always use room temperature eggs and milk to ensure the filling incorporates smoothly without curdling the butter.
🍽️ Serving Suggestions
Serve with a generous dollop of homemade bourbon-infused whipped cream for an adult twist. A drizzle of warm salted caramel sauce over each slice adds a lovely depth of flavor. Pair with a cup of hot chicory coffee or a spicy chai tea to complement the nutmeg and cinnamon. Serve slightly chilled or at room temperature; the flavors are often deeper the day after baking. A side of candied pecans adds a delightful crunch to the velvety texture of the pie.