Sweet Potato Pie
Our sweet potato pie recipe is richer, silkier and more squash-forward in flavor. In short, it’s everything people love about pumpkin pie – only more.
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 688
- Total Fat
- 49 g
- Saturated Fat
- 23 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 8 g
- Cholesterol
- 165 mg
- Sodium
- 377 mg
Article by: Krissy Downey
Pumpkin pie may steal the spotlight during the holidays, but this sweet potato pie deserves a standing ovation. Creamy, rich and packed with warm, comforting flavors, this pie brings something truly special to your holiday table. With its smooth, spiced filling and exciting toppings that add texture and flavor, it's a dessert that will quickly become a seasonal favorite.
Sweet Potato Pie vs. Pumpkin Pie
The main difference between these two pies is, of course, the ingredients, which create two different flavor profiles.
Pumpkin has a milder flavor than sweet potato, so the pie’s flavor mostly comes from the added warm spices.
Sweet potatoes have an earthier, richer flavor, so sweet potato pie filling tends to be sweeter and more robust. Sweet potatoes are also typically creamier than pumpkin, so the filling turns out silkier and lighter. Even pumpkin pie purists may move to the sweet potato side of things after tasting our creamy, rich recipe.
How to Make Sweet Potato Pie Like a Pro
Bake the potatoes instead of boiling them. Boiling sweet potatoes adds too much moisture. Baking them softens the potatoes and concentrates their sweet flavor, without adding any unwanted liquid. Less moisture means a creamier pie filling.
Make homemade pie dough. It is a bit of extra work, but there is nothing like fresh pie dough in a homemade sweet potato pie. Storebought dough just doesn’t have those crispy layers and buttery flavor, and our sweet potato pie crust delivers a golden, flaky result. Good news is the dough can be made up to two days in advance, or you can make it even further in advance and freeze it.
Add an unexpected twist. Our recipe for sweet potato pie takes things to the next level with a boozy whipped cream topping and candied pecans. Old fashioned sweet potato pie is wonderful just as it is, but our unexpected bursts of flavor make this a truly special holiday dessert.
Can I Make Sweet Potato Pie in Advance?
Yes! Most pies are perfect for making in advance, and this recipe is no different. You have a couple options: you can make the entire pie in advance, or you can make just the crust in advance. The crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. The entire pie can be made one day in advance.
How to Store Sweet Potato Pie
Sweet potato pie ingredients are not shelf stable, so this pie is best stored in the refrigerator. Wrap the pie tightly with plastic wrap or place it in an airtight container and refrigerate for up to four days.
Can I Freeze Sweet Potato Pie?
Sweet potato pie freezes very well. Once it is completely cooled, wrap the whole pie tightly in plastic wrap and freeze for up to one month. When you’re ready to serve the pie, thaw it in the refrigerator overnight and then let it come to room temperature or warm slightly in the oven.
Sweet Potato Pie
- Level: Intermediate
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 688
- Total Fat
- 49 g
- Saturated Fat
- 23 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 8 g
- Cholesterol
- 165 mg
- Sodium
- 377 mg
- Level: Intermediate
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 688
- Total Fat
- 49 g
- Saturated Fat
- 23 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 8 g
- Cholesterol
- 165 mg
- Sodium
- 377 mg
Ingredients
Filling:
Dough:
Topping:
Candied Pecans:
Directions
Special equipment:
9-inch pie plate, glass preferred- Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
- Meanwhile make the dough: Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)
- Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
- Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. (See how to). Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
- Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack
- When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.
Candied Pecans:
- Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.
Cook’s Note
Busy Bakers tips: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks. To make dough by hand: Whisk the flour, sugar, and salt together in a medium bowl. Rub the shortening completely into the dry ingredients with your fingers. Then rub the cold butter into the mixture until it resembles cornmeal mixed with pea-size bits of butter. (If the mixture starts to get warm and sticky, refrigerate it to chill.) Beat the egg yolk and vinegar together and then drizzle it evenly over the dough. Lightly stir the dough together with a fork or by hand. The dough should just hold together when you squeeze it, with some dry crumbly bits around the ball. If the dough is dry, sprinkle up to a tablespoon of cold water over the mixture.
