Sweet Potato Pie Recipe

Prepare dry ingredients

Whisk together 1.25 cups all-purpose flour, 1 tsp granulated sugar, and 1/4 tsp fine salt in a medium bowl.

Cut in butter

Add 6 tbsp cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquid and chill

Sprinkle 3 tbsp ice water combined with 1/2 tsp apple cider vinegar or lemon juice over the flour mixture, 1 tbsp at a time, gently mixing until the dough just comes together and holds when pressed. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 days).

Roll and blind bake

On a lightly floured surface, roll the chilled dough into a 12-inch circle and fit into a 9-inch pie pan, trimming and crimping the edges. Refrigerate the shaped crust 15 minutes to firm. Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove parchment and weights, then bake an additional 6–8 minutes until the bottom looks set and slightly golden. Reduce oven temperature to 350°F (175°C) for the filling.

Cook the sweet potatoes

Prick whole sweet potatoes and roast at 400°F (200°C) for 45–60 minutes until very tender, or peel and cut into 1-inch chunks and boil in simmering water 15–20 minutes until fork-tender. If roasted, let cool slightly, then peel. Weigh or measure 700 g (about 2 cups mashed) cooked sweet potato flesh.

Mash and flavor

While still warm, mash the sweet potato flesh in a large bowl until smooth (use a potato ricer or food processor for extra-smooth texture). Add 4 tbsp unsalted butter and mix until melted and incorporated. Stir in 3/4 cup packed light brown sugar, 2 tbsp granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp fine salt, and 1 tsp orange zest (if using) until evenly combined.

Combine wet ingredients

In a separate bowl, lightly beat 2 large eggs. Whisk in 1/2 cup whole milk, 1/4 cup heavy cream, and 1 tsp vanilla extract. Gradually add the egg-milk mixture to the mashed sweet potatoes, stirring until smooth and homogenous. Taste and adjust salt or spices if needed.

Fill and bake

Pour the filling into the pre-baked pie crust and smooth the top. Sprinkle 1 tsp coarse sugar over the top if desired. Reduce oven to 350°F (175°C) if not already. Bake on the middle rack for 45–55 minutes, or until the center is mostly set—there should be a slight jiggle in the very center but the edges should be set and lightly puffed. If the crust browns too quickly, tent the edges with foil.

Cool and set

Remove the pie from the oven and place it on a wire rack. Let cool at room temperature for at least 2 hours to allow the filling to finish setting. For best slicing, refrigerate 2–4 hours or overnight. Serve with whipped cream or vanilla ice cream if desired.

Just before serving, bring the pie to room temperature if refrigerated, optionally top with whipped cream or a scoop of vanilla ice cream, slice with a sharp knife wiped between cuts, and enjoy.