Introduction
Sweet Potato Pie is a soulful, Southern classic, perfect for holiday gatherings, family desserts, or cozy occasions. Its creamy, spiced sweet potato filling and flaky crust deliver a delightful balance of sweetness and warm flavors, reminiscent of fall. Served on a white ceramic platter, garnished with whipped cream or a dusting of cinnamon, this Sweet Potato Pie offers a warm, inviting aesthetic. This recipe delivers a traditional Sweet Potato Pie, adaptable for dietary preferences, best served slightly warm or at room temperature for a comforting, crowd-pleasing experience.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tbsp granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tbsp ice water
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked or boiled)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
Serving:
- Optional: Whipped cream, cinnamon, chopped pecans
- Suggested Accompaniments: Vanilla ice cream, fresh fruit
- Suggested Pairings: Coffee, spiced chai
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 9-inch pie dish, food processor or mixing bowl, rolling pin, potato masher
Step-by-Step Process
- Prepare Pie Crust: In a food processor or bowl, combine flour, salt, and sugar. Add cold butter; pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until the dough just holds together. Form into a disk, wrap, and chill for 30 minutes.
- Roll Out Crust: On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp edges. Chill while preparing the filling.
- Cook Sweet Potatoes: Bake sweet potatoes at 400°F (200°C) for 45-60 minutes or boil for 20-25 minutes until fork-tender. Peel and mash until smooth to yield 2 cups.
- Make Filling: In a large bowl, whisk mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Bake Pie: Preheat oven to 375°F (190°C). Pour filling into chilled crust. Bake for 45-50 minutes until filling is set but slightly jiggly in the center. Cover crust edges with foil if browning too quickly. Cool on a rack for 2 hours.
- Serve: Slice the pie and arrange on a white ceramic platter. Garnish with whipped cream, a dusting of cinnamon, or pecans. Serve slightly warm or at room temperature with vanilla ice cream, fresh fruit, coffee, or spiced chai.
Tips for Better Sweet Potato Pie
- Keep butter cold for a flaky crust; work quickly to avoid warming the dough.
- Mash sweet potatoes until smooth for a creamy filling; avoid lumps.
- Bake sweet potatoes for a deeper flavor; boiling works, but may add moisture.
- Test doneness with a knife; filling should be set with a slight jiggle.
- Cool pie fully to set filling before slicing for clean cuts.
- Adjust spices to taste; add more cinnamon or nutmeg for warmth.
- Chill the dough to prevent shrinking during baking.
- Enhance aesthetic: Serve on a white ceramic platter, top with fluffy whipped cream or a cinnamon dusting for a cozy look.
Variations and Customization
- Gluten-Free Sweet Potato Pie: Use a gluten-free pie crust or almond flour crust; ensure all ingredients are gluten-free.
- Vegan Sweet Potato Pie: Use vegan butter, coconut milk instead of evaporated milk, and flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Low-Sugar Sweet Potato Pie: Reduce sugars to 1/4 cup each or use a sugar substitute like maple syrup.
- Spiced Sweet Potato Pie: Add 1/4 tsp cloves or allspice to filling for extra warmth.
- Pecan Sweet Potato Pie: Top with 1/2 cup chopped pecans before baking for a crunchy layer.
- Coconut Sweet Potato Pie: Replace evaporated milk with coconut milk; garnish with toasted coconut.
- Mini Sweet Potato Pies: Use a muffin tin for individual pies; reduce baking time to 20-25 minutes.
- Savory Sweet Potato Pie: Reduce sugars to 1/4 cup total, add 1/2 tsp smoked paprika, and omit vanilla.
Storage and Serving Tips
- Store pie in an airtight container or covered in the fridge for 4-5 days.
- Reheat slices gently in a 300°F oven for 10 minutes or serve cold.
- Freeze baked pie (without whipped cream) for 2 months; wrap tightly and thaw in the fridge before serving.
- Serve slightly warm or at room temperature for the best flavor; avoid room temperature for over 2 hours.
- Use leftovers as a breakfast treat or blend into smoothies.
- Pair with light sides like fruit to balance richness.
- Presented on a white ceramic platter with garnishes for an inviting charm.
Nutritional Information
Based on 8 servings (1 slice each, with crust):
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 220mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 6g
- Vitamin A: 160% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. These are high in sugar and fat; try vegan or low-sugar versions. Serve with fruit for balance.
Conclusion
This Sweet Potato Pie recipe offers a creamy, comforting dessert perfect for any occasion. It transforms simple ingredients into a Southern classic. Its straightforward preparation and warm presentation make it a favorite. The spiced filling and flaky crust, with elegant garnishes, delight every time. It’s sure to be a cherished recipe, loved for its soulful appeal.
Sweet Potato Pie Recipe: Creamy and Comforting
Creamy Sweet Potato Pie with spiced filling.
Ingredients
- Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold
- 3-4 tbsp ice water
- Sweet Potato Filling:
- 2 cups mashed sweet potatoes
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup evaporated milk
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp kosher salt
- Optional: Whipped cream cinnamon
- Suggested Pairings: Vanilla ice cream coffee
Instructions
- Mix flour, salt, sugar; cut in butter, add ice water. Form dough, chill for 30 minutes.
- Roll dough, fit into a 9-inch pie dish, and chill.
- Bake or boil sweet potatoes; mash 2 cups.
- Whisk filling ingredients; pour into crust.
- Bake at 375°F for 45-50 minutes; cool for 2 hours.
- Serve on a white ceramic platter with whipped cream, ice cream, and coffee.
Notes
- Use cold butter for a flaky crust.
- Store in the fridge for 4-5 days; freeze for 2 months.
- Try a vegan variation.
- Pair with fresh fruit.
