Description
Sweet Potato Pie delivers pure Southern comfort straight to your dinner table with minimal fuss and maximum flavor. Baked with simple ingredients and traditional charm, this classic dessert turns ordinary sweet potatoes into a crowd-pleasing treat your family will devour.
Ingredients
Scale
Main Ingredients:
- 2 pounds sweet potatoes
- 2 large eggs
- 1.5 cups all-purpose flour
- ½ cup (1 stick) unsalted butter
- ½ cup vegetable shortening
Sugars and Sweeteners:
- 1 cup granulated sugar
- ½ cup packed light brown sugar
Spices and Flavorings:
- ½ cup evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 5–7 tablespoons ice water
Instructions
- Whisk 1 ½ cups flour and ½ teaspoon salt together in a spacious mixing bowl until thoroughly combined.
- Drop ½ cup cold butter cubes and ¼ cup cold shortening cubes into the flour mixture. Quickly break down the fats using your fingertips until the texture resembles coarse breadcrumbs.
- Drizzle 5 tablespoons ice water into the mixture, one tablespoon at a time. Gently blend after each addition until the dough just starts holding together.
- Shape the dough into a compact disc, wrap tightly with plastic, and refrigerate for 30 minutes at 40°F.
- Dust your countertop with flour and roll the chilled dough into a 12-inch circular shape using smooth, consistent motions.
- Transfer the rolled dough carefully into a 9-inch pie plate, pressing gently against the bottom and sides.
- Trim excess dough from the plate’s edges and create a decorative border by pinching the edges with your fingers.
- Boil 2 pounds of peeled, cubed sweet potatoes in water for 15-20 minutes until they become extremely tender.
- Drain the potatoes completely and mash them until achieving a smooth, lump-free consistency.
- Cream ½ cup softened butter with 1 cup granulated sugar and ½ cup brown sugar until light and fluffy.
- Incorporate 2 eggs into the butter mixture, beating thoroughly after each egg.
- Fold the mashed sweet potatoes and ½ cup evaporated milk into the mixture until perfectly blended.
- Mix in 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, 1 teaspoon vanilla, and ¼ teaspoon salt.
- Pour the filling into the prepared pie crust, spreading it evenly across the surface.
- Bake at 350°F for 50-60 minutes until the filling sets and the crust turns golden brown. Tent with foil if the crust browns too quickly.
- Remove from the oven and allow the pie to cool completely on a wire rack at room temperature.
- Refrigerate for 2 hours before serving for optimal texture and flavor.
- Slice and serve chilled, optionally garnishing with a sprinkle of cinnamon or a dollop of whipped cream.
Notes
- Always use cold butter and shortening to ensure a flaky, tender pie crust that doesn’t shrink during baking.
- Avoid overworking the dough when mixing, as this can make the crust tough and dense instead of light and crisp.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend and add an extra tablespoon of liquid to maintain moisture.
- Roasting sweet potatoes instead of boiling can intensify their natural sweetness and create a richer, more complex flavor profile for your pie.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes - 1 hour 25 minutes
- Category: Pies
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 311 kcal
- Sugar: 19 g
- Sodium: 142 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg