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Classic Sweet Potato Pie

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A smooth, creamy, and warmly spiced sweet potato custard baked in a buttery, flaky pie crust. This Southern classic captures the comforting sweetness of sweet potatoes with hints of cinnamon, nutmeg, and vanilla—perfect for holidays or cozy gatherings.

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3–5 tbsp ice water

For the Filling

  • 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar (or a mix of white and brown sugar)
  • 2 large eggs
  • 3/4 cup evaporated milk (or milk + cream)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Optional: 1/4 tsp ground ginger, pinch of ground cloves, pinch of salt

Instructions

  1. Make the crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
  2. Cook the sweet potatoes: Bake at 400°F (200°C) for 45–60 minutes or boil until tender. Let cool, peel, and mash until smooth.
  3. Preheat and prepare crust: Preheat oven to 425°F (220°C). Roll out dough to fit a 9-inch pie plate. Trim and crimp edges. Optionally blind bake for 10–15 minutes with weights, then 5 minutes uncovered. Reduce oven to 350°F (175°C).
  4. Make the filling: In a bowl, cream butter and sugar. Add mashed sweet potatoes, mixing until smooth. Add eggs one at a time, then vanilla, spices, and salt. Gradually mix in evaporated milk until smooth.
  5. Assemble and bake: Pour filling into prepared crust. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for 35–45 minutes, until set at the edges with a slight jiggle in the center.
  6. Cool and serve: Cool on a wire rack for at least 2 hours. Serve at room temperature or chilled with whipped cream.

Notes

  • Baking sweet potatoes enhances their flavor and reduces moisture compared to boiling.
  • Blind baking helps prevent soggy crust.
  • If the crust edges brown too quickly, cover with foil.
  • The pie continues to set as it cools, so don’t overbake.

Nutrition

Find it online: https://thefamilycooking.com/classic-sweet-potato-pie/