Sweet Potato Pie
A Southern classic with a silky, spiced sweet potato custard nestled in a flaky, buttery crust. Brown sugar, cinnamon, and a hint of nutmeg bring out the natural caramelized sweetness of roasted sweet potatoes. Perfect for Thanksgiving or any holiday table, this pie tastes like a warm hug on a cold day.
For 8 servings
- roast · ~50 min
Roast the sweet potatoes.
Preheat the oven to 400°F. Pierce sweet potatoes with a fork, place on a baking sheet, and roast until very soft and caramelized, about 45-50 minutes. Let cool slightly, then peel and mash until smooth. Set aside to cool completely.
TIPRoasting intensifies the natural sweetness far better than boiling — worth the extra time. - mix · ~30 min
Make the pie dough.
Pulse flour and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter bits. Drizzle ice water over the mixture and pulse until dough just starts to come together. Turn out onto plastic wrap, shape into a disc, and refrigerate for at least 30 minutes.
TIPVisible pieces of butter in the dough create flaky layers as they melt during baking. - prep · ~20 min
Roll out and blind bake the crust.
Preheat oven to 375°F. On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake 15 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden.
TIPKeep the dough cold — if it warms up at any point, return it to the fridge for 10 minutes. - mix · ~5 min
Prepare the sweet potato filling.
In a large bowl, whisk together the cooled mashed sweet potato, brown sugar, melted butter, eggs, evaporated milk, cinnamon, vanilla, nutmeg, and salt until the mixture is silky smooth and well combined.
- bake · ~50 min
Fill the crust and bake until the center is just set.
Pour the filling into the par-baked crust. Reduce oven temperature to 350°F. Bake for 45-50 minutes until the edges are set and the center has a slight wobble. A knife inserted one inch from the edge should come out clean.
TIPThe center should still jiggle slightly — it continues to set as it cools. Overbaking causes cracks. - rest · ~120 min
Cool completely on a wire rack.
Let the pie cool at room temperature for at least 2 hours before slicing. This allows the filling to fully set and the flavors to meld.
TIPFor the cleanest slices, chill the pie in the refrigerator for an hour after it reaches room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast sweet potatoes whole with skins on to concentrate their natural sugars and avoid waterlogged flesh.
- 2Keep all dough ingredients very cold; re-chill the dough for 10 minutes if it feels sticky or soft.
- 3Blind baking with pie weights prevents a soggy bottom crust when adding the moist custard filling.
- 4Whisk the filling until just combined — over-mixing can incorporate too much air, causing cracks during baking.
- 5Bake until the edges are set and the center has a gentle wobble, like set Jell-O, for a silky texture.
- 6Cool the pie completely for at least 2 hours; refrigerating after cooling yields cleaner, neater slices.
- 7If the crust edges brown too quickly, tent them with foil during the last 15 minutes of baking.
Adapt it for your goals.
Dairy-Free
Replace the butter in the crust with cold coconut oil or vegan butter, and substitute the evaporated milk with full-fat coconut milk. The pie will have a subtle coconut aroma that complements the spices.
Gluten FreeGluten-Free
Use a 1:1 gluten-free all-purpose flour blend for the crust. Chill the dough longer, as GF pastry is more fragile, and handle it gently when rolling between parchment sheets.
High ProteinHigh-Protein
Add 1/4 cup of unflavored collagen peptides or whey protein powder to the filling (whisk with dry spices) for a protein boost without altering the taste. Reduce sugar by 2 tablespoons to balance sweetness.
Low SugarLow-Sugar
Swap the brown sugar for 1/2 cup of monk fruit sweetener or allulose, and add 1/2 teaspoon of molasses for depth. The filling will be slightly less dense but still silky.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A to support healthy vision and immune function.
Good Source of Fiber
The sweet potato flesh and the whole-wheat alternative crust provide dietary fiber that aids digestion and promotes satiety.
Antioxidant Spices
Cinnamon and nutmeg contain antioxidant compounds that help reduce oxidative stress and inflammation in the body.
Low in Added Sugars (Compared to Desserts)
Using roasted sweet potatoes as the base provides natural sweetness, allowing for less added sugar than many other pies.
Frequently asked questions
Yes, but drain the puree in a fine-mesh sieve for 30 minutes to remove excess liquid, and expect slightly less caramel flavor than roasted.
