Sweet Potato Pie Recipe

Prepare and mash sweet potatoes

If using raw sweet potatoes, peel and cut into 1- to 2-inch cubes. Place in a large pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until very tender, 15–20 minutes. Drain well and return to the pan to steam-dry for 1–2 minutes. Mash until very smooth (use a potato masher or push through a ricer). Measure 2 cups mashed sweet potato and allow to cool slightly.

Mix sugars and spices

In a large bowl, combine granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and salt. Whisk briefly to blend.

Combine eggs and dairy

In a separate medium bowl, whisk the eggs until lightly beaten. Add whole milk, heavy cream, vanilla extract, and melted butter; whisk until combined.

Make filling

Add the warm (not hot) mashed sweet potato into the sugar-spice mixture and stir to combine. Pour the egg-dairy mixture into the sweet potato and mix until smooth and homogeneous. Scrape down the bowl to ensure no lumps. Taste a small amount and adjust seasoning if desired (add a pinch more salt or 1/4 tsp cinnamon if you prefer).

Preheat oven and prepare crust

Preheat the oven to 375°F (190°C). Place the unbaked 9-inch pie crust in a 9-inch pie plate if not already in one. Trim any excess dough leaving about 1/2 inch overhang, fold the overhang under itself to make a neat rim, and flute or crimp the edge as desired.

Fill the crust

Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula so it sits level. Tap the pie plate gently on the counter once to release any large air bubbles.

Apply egg wash (optional)

In a small bowl, beat together 1 egg and 1 tsp water. Brush a thin layer of egg wash on the crust rim to promote browning, avoiding the filling.

Bake

Place the pie on the middle rack and bake at 375°F (190°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 35–45 minutes more, until the filling is set at the edges but still slightly jiggly in the center and an instant-read thermometer inserted near the center reads about 175°F (80°C). If the crust browns too quickly, loosely tent the edges with foil after 25 minutes.

Cool

Remove the pie from the oven and set on a wire rack. Allow to cool completely (at least 2 hours) so the filling finishes setting. Chill for 2–4 hours if a firmer texture is desired.

Slice the pie with a sharp knife. Serve at room temperature or chilled, topped with whipped cream, a light dusting of cinnamon or nutmeg, and chopped toasted pecans if desired.