📝 About This Recipe
Deep in the heart of the Bayou, this silky sweet potato pie is a soulful staple that rivals even the finest pumpkin desserts. Rooted in Cajun and Creole tradition, this recipe uses roasted tubers and warm spices like nutmeg and ginger to create a custard-like filling that is incredibly rich and velvety. It is a true celebration of Southern heritage, offering a comforting, earthy sweetness that feels like a warm hug from a Louisiana kitchen.
🥗 Ingredients
The Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold and cubed)
- 1 tablespoon Granulated sugar
- 3-4 tablespoons Ice water
- 1/2 teaspoon Salt
The Filling
- 2 pounds Sweet potatoes (about 3 large potatoes)
- 1/2 cup Unsalted butter (melted and cooled)
- 3/4 cup Granulated sugar
- 1/4 cup Light brown sugar (packed)
- 1/2 cup Evaporated milk
- 2 large Eggs (at room temperature)
- 1 tablespoon Vanilla extract (pure Bourbon vanilla preferred)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg (freshly grated is best)
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Salt
The Topping
- 1 cup Heavy whipping cream (cold)
- 2 tablespoons Confectioners sugar
- 1/4 cup Pecan halves (toasted for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet lined with foil. Roast for 45-60 minutes until very tender when pierced with a knife.
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2
While potatoes roast, prepare the crust. In a large bowl, whisk together 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
Add ice water one tablespoon at a time, mixing gently until the dough just holds together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
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4
Once potatoes are done, let them cool slightly. Peel off the skins (they should slip right off) and place the flesh in a large mixing bowl. Mash until completely smooth or run through a ricer for an extra silky texture.
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5
Reduce oven temperature to 350°F (175°C). Roll out your chilled dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. Trim and crimp the edges.
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6
In the bowl with the mashed sweet potatoes, add the melted butter and sugars. Use an electric hand mixer to beat until well combined and fluffy.
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7
Add the evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat on medium speed until the mixture is uniform and light.
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8
Pour the sweet potato filling into the unbaked pie shell, smoothing the top with a spatula.
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9
Bake for 50-60 minutes. The pie is done when the edges are set and slightly puffed, but the center still has a slight, gentle jiggle.
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10
Remove from the oven and place on a wire rack. Allow the pie to cool completely for at least 2-3 hours; this is crucial for the custard to set properly.
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11
Before serving, whip the heavy cream and confectioners sugar until stiff peaks form.
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12
Slice the pie and top each piece with a generous dollop of whipped cream and a few toasted pecans.
💡 Chef's Tips
Always roast your sweet potatoes instead of boiling them to concentrate the natural sugars and prevent a watery filling. For the smoothest texture possible, use a blender or food processor to combine the filling ingredients. If the crust edges brown too quickly, cover them with a pie shield or aluminum foil halfway through baking. Make this pie a day in advance; the spices deepen and the texture improves significantly after a night in the fridge. Ensure your eggs and evaporated milk are at room temperature to prevent the melted butter from seizing in the batter.
🍽️ Serving Suggestions
Serve with a steaming cup of Chicory Coffee for an authentic New Orleans experience. A drizzle of warm bourbon-caramel sauce over the top adds an extra layer of decadence. Pair with a small glass of aged dark rum or a sweet sherry. Serve alongside a scoop of vanilla bean ice cream if you prefer it over whipped cream. Great as a follow-up to a spicy Cajun meal like Gumbo or Jambalaya to cool the palate.