Sweet potato pie is a classic Southern dessert with a creamy, spiced filling and a flaky crust. It’s similar to pumpkin pie but with a richer, earthier flavor. Here’s a delicious and easy recipe:
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup evaporated milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
1. Prepare the Crust:
- In a food processor (or by hand), mix flour, salt, and sugar.
- Add cold butter and pulse (or cut in with a pastry cutter) until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll and Pre-Bake the Crust (Optional):
- Preheat oven to 375°F (190°C).
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish.
- Crimp the edges and prick the bottom with a fork.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake for 12-15 minutes, then remove weights and bake 5 more minutes if needed.
3. Make the Filling:
- Boil or roast sweet potatoes until tender, then peel and mash until smooth.
- In a large bowl, mix mashed sweet potatoes, melted butter, sugars, eggs, milk, vanilla, spices, and salt until smooth.
4. Bake the Pie:
- Pour filling into the crust (pre-baked or unbaked).
- Bake at 375°F (190°C) for 50-60 minutes, or until the center is set (a knife should come out clean).
- Let cool completely before slicing.
5. Serve:
- Enjoy plain or with whipped cream or vanilla ice cream!
Tips:
- For extra flavor, roast the sweet potatoes instead of boiling them.
- Substitute pumpkin pie spice if you don’t have individual spices.
- For a deeper flavor, use dark brown sugar.