Description
A rich, creamy sweet potato pie with a flaky buttery crust and a filling sweetened with brown sugar and warm spices. This reliable dessert is perfect for holidays or any time you need comfort food.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 4–6 tablespoons ice water
- 2 large sweet potatoes (about 2 lbs / 900g)
- 1 cup packed brown sugar
- ½ cup unsalted butter, melted
- 1 cup heavy cream
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes and roast for 45-60 minutes until tender. Scoop out flesh, mash until smooth, and ensure puree is not watery.
- In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide into two disks, wrap, and refrigerate for at least 30 minutes.
- Roll out one disk of dough into a 12-inch circle and place in a 9-inch pie dish. Trim edges and chill for 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and weights; blind bake for 15 minutes. Remove weights and bake 5-7 more minutes until set. Cool.
- Whisk brown sugar, melted butter, heavy cream, eggs, and yolk until smooth. Add sweet potato puree, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until combined.
- Pour filling into pre-baked crust. Bake at 375°F (190°C) for 50-60 minutes until edges are set and center jiggles slightly. Cover edges with foil if browning too quickly.
- Cool completely on a wire rack for at least 2 hours before slicing to allow the pie to set.
Notes
Roasting sweet potatoes concentrates flavor and removes excess moisture compared to boiling. Ensure the puree is drained if watery. Do not overbake; the center should jiggle slightly as it will set while cooling. The pie tastes better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28
- Sodium: 280
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 4
- Protein: 6
Keywords: sweet potato pie, brown sugar pie, fall dessert, holiday baking, custard pie, homemade pie