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Sweet Potato Pie

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Sweet Potato Pie is a classic Southern dessert that combines the creamy sweetness of baked sweet potatoes with warm spices, all nestled in a buttery, flaky crust. Perfect for holidays or family gatherings, this comforting pie is an easy-to-make treat that can be customized with bourbon, rum, or a touch of orange zest for extra flavor.

 

Ingredients

  • Sweet potatoes
  • All-purpose flour
  • Granulated sugar
  • Salt
  • Ground cinnamon
  • Cold unsalted butter, cubed
  • Ice water
  • Brown sugar (light or dark)
  • Vanilla extract
  • Eggs
  • Ground ginger
  • Freshly grated nutmeg
  • Heavy cream
  • Optional: Bourbon, rum, or orange zest

Instructions

  • Prepare the Sweet Potatoes:
    • Preheat the oven to 400°F (200°C).
    • Place sweet potatoes on a baking sheet, pierce with a fork, and bake for 40 minutes or until tender.
    • Once cooled, remove skins and slice.
  • Make the Pie Crust:
    • In a food processor, combine flour, sugar, salt, and cinnamon.
    • Add cold butter and pulse until crumbly. Gradually add ice water until the dough forms.
    • Shape into a disk, wrap, and freeze for 15–20 minutes.
  • Roll and Pre-Bake the Crust:
    • Roll dough to ¼-inch thickness, transfer to a pie dish, and trim edges.
    • Blind bake at 425°F (220°C) for 15 minutes with parchment paper and pie weights.
  • Prepare the Filling:
    • Blend sweet potatoes, brown sugar, vanilla, eggs, spices, and cream until smooth. Add bourbon, rum, or orange zest if desired.
  • Assemble and Bake:
    • Pour filling into the crust, smooth the top, and optionally brush crust edges with egg wash.
    • Cover edges with foil and bake at 350°F (175°C) for 45–50 minutes until the center jiggles slightly.
  • Cool and Serve:
    • Cool completely before slicing. Serve with whipped cream, if desired.

Notes

  • Make-Ahead Tip: Pie crust can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer.
  • Variations: Experiment with spices, sweetness, or toppings like caramel sauce or toasted pecans.

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