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This Sweet Potato Chess Pie blends two Southern classics into one silky, custardy dessert. Roasted sweet potato, butter, eggs, and a splash of buttermilk bake in a flaky crust into a rich filling with a delicate, crackly top. Warm spices and a little vinegar balance the sweetness for a pie that’s easy, nostalgic, and perfect for the holiday table.

Ingredients

  • 1 (9-inch) unbaked pie crust, homemade or store-bought
  • 1 1/2 cups (360 g) mashed roasted sweet potato, cooled (about 2 medium)
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 3 large eggs
  • 1/2 cup (120 ml) buttermilk
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • Whipped cream and a pinch of cinnamon, for serving

Instructions

  1. Roast the sweet potatoes: Prick 2 medium sweet potatoes with a fork and roast at 400°F (200°C) for 45-60 minutes until very soft. Cool, peel, and mash until smooth. Measure 1 1/2 cups.
  2. Prep the oven and crust: Reduce the oven temperature to 350°F (175°C). Fit the pie crust into a 9-inch pie dish and crimp the edges. Chill while you make the filling.
  3. Mix the dry ingredients: In a small bowl, whisk together the cornmeal, flour, cinnamon, nutmeg, and salt.
  4. Mix the filling: In a large bowl, whisk the sweet potato, melted butter, granulated sugar, and brown sugar until smooth. Whisk in the eggs one at a time.
  5. Finish the filling: Whisk in the buttermilk, vinegar, and vanilla, then whisk in the dry ingredients until no lumps remain.
  6. Fill: Pour the filling into the unbaked crust.
  7. Bake: Bake for 50-60 minutes until the edges are set and the center has a slight jiggle. Tent the crust with foil if it browns too quickly.
  8. Cool: Cool the pie completely on a wire rack for at least 2 hours so the filling can set.
  9. Serve: Slice and serve at room temperature or chilled, topped with whipped cream and a pinch of cinnamon.

Notes

  • Roast the sweet potatoes instead of boiling them for a deeper flavor and less water in the filling.
  • Press the mashed sweet potato through a sieve for an extra-smooth texture and to remove any strings.
  • The vinegar is a classic chess pie ingredient. It balances the sweetness and you won’t taste it.
  • The pie is done when the center is slightly wobbly but not liquid. It will firm up as it cools.
  • Make ahead: the pie keeps covered in the fridge for up to 4 days. Serve at room temperature or chilled.
  • Not recommended for freezing, as the custard can weep when thawed.

Nutrition

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