Sweet Potato Pie (10 Inch) Recipe
Make Sweet Potato Pie (10 Inch) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Filling Preparation
- 5
Cook the Sweet Potatoes
Peel and cut the sweet potatoes into chunks. Boil them in a pot of water until tender, about 15-20 minutes. Drain and mash until smooth.
- 6
Mix the Filling
In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and salt. Mix well until smooth.
- 7
Assembling and Baking
- 8
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 9
Fill the Crust
Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
- 10
Bake the Pie
Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- 11
Cool and Serve
Allow the pie to cool at room temperature for at least 1 hour before slicing. Serve warm or at room temperature.