Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) orange-fleshed sweet potatoes
- 1 unbaked 9-inch single pie crust (homemade below)
- 4 tbsp (56 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine salt
- 2 large eggs + 1 large egg yolk
- 1 cup (240 ml) evaporated milk
- 2 tsp vanilla extract
- Optional: whipped cream (1 cup/240 ml heavy cream + 2 tbsp powdered sugar + 1/2 tsp vanilla)
Do This
- 1. Roast sweet potatoes at 400°F (205°C) until very tender, 50–70 minutes; cool and peel.
- 2. Make and chill the pie dough (30 minutes), then roll and fit into a 9-inch pie dish.
- 3. Par-bake crust at 375°F (190°C): 15 minutes with weights + 10 minutes without.
- 4. Purée sweet potato flesh until smooth; whisk with butter, brown sugar, spices, salt, eggs, evaporated milk, and vanilla.
- 5. Pour into warm crust; bake at 350°F (175°C) until mostly set with a slight jiggle, 50–60 minutes.
- 6. Cool at least 1 hour (or chill), slice, and serve with whipped cream.
Why You’ll Love This Recipe
- Silky-smooth texture thanks to roasted sweet potatoes and a quick purée.
- Classic cozy flavor with brown sugar, cinnamon, nutmeg, and a touch of vanilla.
- Crisp-bottom crust from an easy par-bake (no soggy pie).
- Make-ahead friendly for holidays and weekend baking.
Grocery List
- Produce: 2 lb (900 g) orange-fleshed sweet potatoes
- Dairy: unsalted butter, evaporated milk, eggs, heavy cream (optional for whipped cream)
- Pantry: all-purpose flour, light brown sugar, powdered sugar (optional), ground cinnamon, ground nutmeg, fine salt, vanilla extract
Full Ingredients
Homemade Single Pie Crust (9-inch)
- 1 1/4 cups (150 g) all-purpose flour, plus more for rolling
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp fine salt
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
- 3–5 tbsp (45–75 ml) ice water
Sweet Potato Pie Filling
- 2 lb (900 g) orange-fleshed sweet potatoes (about 2–3 medium)
- 4 tbsp (56 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine salt
- 2 large eggs
- 1 large egg yolk
- 1 cup (240 ml) evaporated milk
- 2 tsp vanilla extract
Whipped Cream (Optional, for Serving)
- 1 cup (240 ml) heavy cream, cold
- 2 tbsp (16 g) powdered sugar
- 1/2 tsp vanilla extract
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Roast the sweet potatoes
Arrange a rack in the center of the oven and preheat to 400°F (205°C). Line a baking sheet with foil (optional, for easy cleanup).
Scrub and dry the sweet potatoes. Pierce each potato 6–8 times with a fork, then place on the baking sheet. Roast until a knife slides in easily with no resistance, 50–70 minutes (larger potatoes take longer).
Let cool until comfortable to handle, about 15–20 minutes. Peel off the skins and set the flesh aside.
Step 2: Make the pie dough and chill
While the potatoes roast (or ahead of time), make the crust. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
Drizzle in 3 tbsp (45 ml) ice water and stir with a fork. Add more water, 1 tbsp (15 ml) at a time, just until the dough holds together when you pinch it (most batches use 4 tbsp/60 ml total).
Shape into a 1-inch-thick disc, wrap tightly, and chill for 30 minutes.
Step 3: Roll out and par-bake the crust
Reduce oven temperature to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle (about 1/8-inch thick). Transfer to a 9-inch pie dish, gently easing it into the corners without stretching. Trim to a 1-inch overhang, fold under, and crimp as you like.
Chill the shaped crust for 10 minutes while the oven heats (this helps it hold its shape).
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake 10 minutes more, until the bottom looks dry and just beginning to turn pale golden.
Set aside while you make the filling. Reduce oven temperature to 350°F (175°C).
Step 4: Purée the sweet potatoes until ultra-smooth
Measure out 2 cups (about 480 g) packed roasted sweet potato flesh (this is usually what you’ll get from 2 lb/900 g raw sweet potatoes). Place it in a food processor and process until completely smooth, about 30–45 seconds. (If you don’t have a food processor, mash very thoroughly, then whisk vigorously until smooth.)
For the silkiest texture, you can press the purée through a fine-mesh sieve into a bowl, but this is optional.
Step 5: Mix the filling
In a large bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, and salt. Whisk in the eggs and egg yolk until smooth, about 20 seconds.
Add the sweet potato purée and whisk until fully combined. Whisk in the evaporated milk and vanilla extract until the mixture is smooth and cohesive. (Try not to whip in too much air; gentle whisking helps prevent cracks.)
Step 6: Fill the crust and bake until silky-set
Place the par-baked crust on a rimmed baking sheet (for easier transfer and to catch any drips). Pour the filling into the warm crust and smooth the top.
Bake at 350°F (175°C) until the edges are set and the center has a slight jiggle (like gelatin), 50–60 minutes. The top should look lightly bronzed and matte, not wet. If the crust edge browns too quickly, cover it with foil or a pie shield after about 30 minutes.
To check doneness, an instant-read thermometer inserted in the center should read 175–180°F (79–82°C).
Step 7: Cool, slice, and serve (with whipped cream if you like)
Cool the pie on a wire rack for 1 hour before slicing (it continues to set as it cools). For the cleanest slices, refrigerate an additional 2 hours and slice chilled.
If using whipped cream, beat the cold heavy cream, powdered sugar, vanilla, and salt to soft-to-medium peaks, 2–4 minutes. Serve slices with a generous spoonful of whipped cream.
Pro Tips
- Roast, don’t boil: Roasting concentrates sweetness and avoids watery filling.
- Measure the purée: Use 2 cups (about 480 g) for consistent set and flavor; extra purée can make the pie dense.
- Par-bake for a crisp crust: Those extra minutes prevent a soggy bottom and keep the pastry flaky.
- Avoid overbaking: Pull the pie when the center still slightly jiggles; it will finish setting as it cools.
- Smoothest texture: A food processor (or a quick pass through a sieve) gives that classic silky custard feel.
Variations
- Bourbon vanilla: Add 1 tbsp (15 ml) bourbon with the vanilla for deeper flavor.
- Brûléed top: After chilling, sprinkle 1–2 tbsp granulated sugar on each slice and torch until glassy.
- Pecan topping: Scatter 1/2 cup (60 g) chopped toasted pecans over the pie for the last 10 minutes of baking.
Storage & Make-Ahead
Cover and refrigerate leftover sweet potato pie for up to 4 days. For best texture, store the pie plain and add whipped cream just before serving.
Make-ahead: You can roast the sweet potatoes up to 2 days ahead (refrigerate the peeled flesh in an airtight container). Pie dough can be made up to 2 days ahead and kept refrigerated, or frozen for up to 2 months.
Freezing: Wrap a fully cooled pie tightly (plastic wrap plus foil) and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to cool room temperature before serving (or warm slices gently at 300°F (150°C) for 10–15 minutes).
Nutrition (per serving)
Approximate (1/8 of pie, without whipped cream): 420 calories, 22 g fat, 51 g carbs, 4 g fiber, 26 g sugar, 6 g protein, 320 mg sodium.
