• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Contact
  • Scribbles
    • Thursday Thoughts
    • The Joy List
  • Privacy Policy and Disclosure
  • My Portfolio
  • Shop My Favorites
  • Life Style

  • Recipe Index
    • bread
    • Cakes
    • Savory
  • Easy Meals
  • Desserts
  • Filipino Recipes

by sanna last updated October 17, 2018 posted October 17, 2018 3 Comments

Sweet Potato Pie

  • 1
Jump to Recipe

This Sweet Potato Pie is mildly sweet and has the slightest spice. It is your simple, homey dessert to serve this Holiday season.

Jump to Recipe           Print Recipe

This simple and creamy sweet potato pie is so enjoyable. Mildly sweet and lightly spiced, it is your perfect dessert for the Holidays. # Sweetpotatorecipes #ThanksgivingPie #Thanksgivingrecipes #pies #tarts

A slice of sweet potato pie served on a saucer plate.

Okay, I am going to confess. I am more of a sweet potato girl than a pumpkin girl. Yes, while the more popular, more loved Pumpkin Pie gets all the limelight this time of the year, my banner is waving high for a simple Sweet Potato Pie.

I don’t hate pumpkin pie, though. I can eat a big slice with a huge heap of whipped cream on top but Sweet Potato Pie? I just love their earthy sweetness that shines above the spice. I can eat it every day.

Top angle view of the sweet potato pie in a pie pan.

How to Make Sweet Potato Pie

Sweet Potato Pie is made of a buttery and crisp pie crust and filled with a creamy and silky sweet potato pie filling. It is a delicious dessert to finish off your hearty, holiday meal.

The Pie Crust

  • In a large mixing bowl, whisk together flour, baking powder and salt. Add the cubes of butter to the bowl and use a pastry cutter to cut the butter into the flour mixture, until it looks like a coarse meal (*as shown in the left photo below).
  • Add the cider vinegar and water into the bowl and stir them in until the powders are moistened. The mixture should stick together when you press them with your fingers.
  • Turn the dough over onto a lightly floured board and pat and shape the dough together in one piece to form a disc. Wrap this in plastic and chill it in the fridge for at least 2 hours.

Making the pie crust for sweet potato pie. The fat s cut into the flour until a coarse meal is formed. The prepared pie dough is shaped into a disc.

  • After chilling, let the dough rest at room temperature for 5-8 minutes. The goal is for the dough to be not too hard or chilled for rolling yet not warm to the touch.
  • On a lightly floured board, use a rolling pin to roll the dough to 1/4 inch thickness.
  • To place the dough on the pie pan, gently wrap it around the rolling pin, lift it and lower it in the pie pan, easing it into the corners with your fingers. (I have shown how to do this in my Bakewell Tart post.)
  • Cut the excess dough hanging on the edges of the pie plate, but leave about half an inch overhang. Make designs on the edges of the crust by crimpling the dough with your fingers. Refrigerate the crust while making the filling.

Filling of the pie ready to be mixed, beside a pie shell shaped and ready in the pie pan.

The Sweet Potato Pie Filling

  • Peel 2 medium sweet potatoes (should be about 1 lb together) and cut them into little cubes. Cover them with water in a medium pot. Bring the water to a boil and cook until the sweet potatoes are very soft. Drain them.
  • Preheat oven to 375 F. In the same pot combine the cooked sweet potatoes, brown sugar, nutmeg, cinnamon, salt, butter and half of the whipping cream.
  • Cook them together over low heat. While it is cooking, use a masher to mash the sweet potatoes together with the rest of the ingredients to incorporate them fully.
  • Simmer for 5 minutes or so, until the mixture is smooth. Use an immersion blender to smoothen the mixture more.  When it is smooth, turn off heat. Let the mixture stand until it is warm.

The sweet potato pie is all ready to be baked.

  • In another bowl, whisk together remaining cream, eggs, sugar and vanilla. Stir this mixture to the sweet potato mixture until the color is uniform all throughout.
  • Pour the mixture into the prepared pie crust. Bake at 375 F for 10 minutes, then lower the temperature to 325 F. Bake for 45-50 minutes more. Let the pie cool completely before slicing.

You will know if it is done when the sides are set and the center has a slight jiggle. 

A closer shot of the Sweet Potato Pie.

This pie slices beautifully, it is creamy and just perfectly sweet. It is how I want my pie to be. You can serve this with a dollop of whipped cream on top but it is totally fine without it too.

And there you have it. Your delicious pie for this Holidays, and who knows? You might make the team pumpkin pie swoon!

Freshly baked Sweet Potato Pie in a pie pan.

Are you looking for more pies and tarts? Check these out:

  • Bakewell Tart
  • Cheese Tart
  • Milk Tart
  • Pumpkin Cheesecake
  • Easy Egg Pie
  • Apple Tart
  • Caramelized Apple Tarts

Love sweet potatoes? Try Sweet Potato Scones with Honey Glaze

A closer shot of the Sweet Potato Pie.
Print

Sweet Potato Pie

This simple and creamy sweet potato pie is so enjoyable. Mildly sweet and lightly spiced, it is your perfect dessert for the Holidays. 

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 45 minutes
Chill time for the crust 2 hours
Total Time 1 hour 25 minutes
Servings 8
Calories 577 kcal
Author sanna

Ingredients

For the Pie Crust

  • 1/2 cup (or 1 stick) unsalted butter chilled and cut into small pieces
  • 1 and 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/8 tsp baking powder
  • 4 and 1/2 tbsp ice water
  • 1 and 1/2 tsp cider vinegar

Sweet Potato Filling

  • 2 cups mashed sweet potato from 1 lb sweet potato (2 medium pieces)
  • 3/4 cups brown sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup unsalted butter
  • 1 and 1/4 cup whipping cream divided
  • 1/3 cup sugar
  • 3 large eggs
  • 1 tbsp vanilla extract

Instructions

Make the Pie Crust

  1. In a large mixing bowl, combine and whisk together flour, salt and baking powder. Add the bits of butter and use a pastry cutter to cut the butter into the flour mixture, until it turns into a coarse meal.

  2. Add the ice water and the cider vinegar. Stir it into the mixture until everything is moistened. The dough should stick together when pressed with your fingers. Turn the dough over on a lightly floured board. Pat and shape the dough into a disc, wrap it in plastic and chill in the fridge for 2 hours.

  3. After chilling, take the dough out and let it rest at room temperature for about 5-8 minutes, until it is not too chilled for rolling yet not warm to the touch. 

  4. On a lightly floured board, use a rolling pin and roll the dough into 1/4 inch thickness. Lift the dough by wrapping it around the rolling pin. Lower and place the dough into a 9 -inch pie pan. Ease the dough into the sides and corners of the pan. Cut off any excess dough hanging with scissors but leave about half an inch overhang. Pinch the edges of the dough with your fingers to create some crumpled design on the pie shell. Chill the shell in the fridge while you make the filling.

Make the Sweet Potato Filling

  1. Peel the potatoes and cut them into small cubes, about 2-3 inches. Cover them with water in a medium pot and boil them until they are very soft. Drain.

  2. Preheat oven to 375 F. In the same pot, combine cooked sweet potatoes, brown sugar, nutmeg, cinnamon salt, butter and half of the whipping cream. Cook the mixture over low heat. While it is cooking, use a masher and mash the mixture to fully incorporate the ingredients together. Simmer until the mixture is smooth, stirring and mashing as it cooks, about 5 minutes. Use an immersion blender to smoothen the mixture more at this point. Turn off heat. Let stand in room temperature until it is just warm.

  3. In another bowl, whisk together remaining whipping cream, eggs, sugar, and vanilla. Stir this mixture to the sweet potato mixture until the color is the same all throughout. Pour the mixture into the prepared pie crust.

  4. Bake at 375 F for 10 minutes, then lower the temperature to 325 F and bake for 45-50 minutes more. The sides should be set and there is a slight jiggle in the center of the pie.

Recipe Notes

Sweet Potato Pie filling recipe from Joy the Baker.

Nutrition Facts
Sweet Potato Pie
Amount Per Serving (1 serving)
Calories 577 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 167mg56%
Sodium 220mg10%
Potassium 446mg13%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 33g37%
Protein 7g14%
Calcium 92mg9%
Vitamin C 13.9mg17%
Vitamin A 14645IU293%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, please tag me on Instagram, or hashtag your posts #womanscribbles.  I would like to see!

*This post contains affiliate links. Please see my disclosure page to learn more.

 

Related Posts

  • Top view of the easy veggies crunch.Easy Veggies Crunch
  • A luscious mocha tart made with a delightful chocolate crust and a rich, chocolate mocha filling.Mocha Tart with Chocolate Crust
  • Top view of the ube loaf bread, fresh from the oven.Ube Loaf Bread
  • Five Things That Boost My Confidence
  • Cheese Tart is a creamy and velvety cheese filling that is nestled on a flaky cream cheese pie crust. The tandem of the two combined makes for such a heavenly, rich dessert.Cheese Tart
  • Roasted Mini Potatoes

Made this recipe?

I would love to see! Tag me @sanna.womanscribbles on Instagram

Get more posts like this straight to your email…

  • 1

Filed Under: All Baked Goods Tagged With: sweet potato, thanksgiving

Reader Interactions

Comments

  1. Gerlie Williams says

    June 20, 2021 at 9:50 pm

    I was really hoping this worked out but sadly it didn’t. I’m disappointed at the pie. It wasn’t sweet enough, bland and the dough was still raw at the bottom. I followed the recipe. Bummer! I made this for my husband on Father’s Day cause he loves sweet potato pie. I love your ube cheesecake recipe.

    Reply
  2. Cora says

    November 20, 2020 at 12:00 pm

    I would like to make it! It looks delicious. But, my question, is the crust recipe for a 9” deep dish pie shell or a 9”/regular pie shell? Thank you so much!

    Reply
    • sanna says

      November 20, 2020 at 9:54 pm

      Hi Cora! Its a regular pie shell. I hope you enjoy it!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Sanna

Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

Follow me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Get new posts to email

Baked Goodies

Top view shot of Orange Cinnamon rolls in a pan.

Orange Cinnamon Rolls with Orange Cream Cheese Icing

Top shot of triple berry cheesecake bars.

Triple Berry Cheesecake

Close up of Chocolate chip and Pecan Quick Bread.

Chocolate Chip and Pecan Quick Bread

Medjool Date Coffee Cake

Crescent butter rolls close up shot.

Crescent Butter Rolls

A slice of chocolate cake.

Simply Delicious Chocolate Cake

Footer

Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

Receive recipes via email

Privacy Policy and Disclosure
  • About
  • Contact
  • Privacy Policy and Disclosure
  • Shop My Favorites
· Copyright © 2023 WomanScribbles ·

  • Home
  • About Woman Scribbles
  • Contact
  • Recipe Index
    • bread
    • Cakes
    • Savory
    • Back
  • Woman Scribbles Life
    • Thursday Thoughts
    • The Joy List
    • Back
  • Privacy Policy and Disclosure
  • Shop My Favorites
  • Life Style