Sweet Potato Pie

Ingredients

• 1prepared pie shell, blind-baked at 175°C for 10–12 minutes, lined with foil and filled with dried beans
• 1 recipehomemade pie crust (ULTIMATE Pie Crust Recipe)
• 454 gsweet potatoes, scrubbed
• 240 mlfull-fat sour cream
• 200 gbrown sugar
• 3 largeeggs
• 1 teaspoon (5 ml)quality pure vanilla extract
• 1 tablespoon (15 ml)plain flour
• 1 teaspoon (5 ml)ground cinnamon
• 1/2 teaspoon (2.5 ml)ground ginger
• 1/2 teaspoon (2.5 ml)ground nutmeg
• 1/4 teaspoon (1.25 ml)ground cloves
• 1/4 teaspoon (1.25 ml)salt
• To servewhipped cream

Instructions

1. 1

   Bake the potatoes

   Heat the oven to 190°C. Wrap the sweet potatoes in foil and bake for 30 minutes to 1 hour, depending on their size, until they feel soft when squeezed. Let them cool until safe to handle, then peel and discard the skins. Put the flesh in a large mixing bowl, mash with a fork and leave to cool for a few minutes. Reduce the oven temperature to 175°C.

2. 2

   Mix the filling

   Add the remaining ingredients to the mashed sweet potato and beat with a mixer until smooth, with no lumps. Pour the mixture into the warm pie shell.

3. 3

   Bake the pie

   Set the oven rack in the bottom third of the oven. Bake the pie for 45–50 minutes, until the centre is just set. If the pastry edges are browning too much, cover them with foil. Cool the pie completely before slicing and serving with whipped cream.

What is sweet potato pie?

Sweet potato pie is a baked American dessert with a spiced sweet-potato filling in a pastry shell. It is especially associated with Southern cooking and is often served at festive gatherings.

This version combines brown sugar and warm spices with sour cream for a smooth, tangy filling. Baking and mashing the potatoes first helps them blend evenly into the custard.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 7g protein, 61g carbs, 17g fat.

The sweet potato and brown sugar provide most of the carbohydrates, while the pastry, sour cream and eggs contribute much of the fat; eggs and sour cream also supply protein. Pair a slice with fresh fruit, or serve a smaller slice after a meal, to balance the plate.

Choose and cook the potatoes

Sweet potatoes: Scrub them well before wrapping, and bake until they are soft throughout. Larger potatoes may need closer to an hour.

Cool before mixing: Let the cooked potatoes cool briefly before adding the eggs and sour cream, so the filling is easier to mix smoothly.

Why the shell is prebaked

Blind baking: The shell is baked briefly before it is filled, which gives the pastry a head start while the filling cooks. The foil and dried beans help hold the shell's shape during that bake.

Warm shell: The recipe calls for pouring the filling into a warm shell. Have it ready as you finish mixing, but take care when handling it.

Mix for a smooth filling

Sour cream: Full-fat sour cream contributes richness and a velvety consistency. Beat it with the other filling ingredients until no visible lumps remain.

Spices: Cinnamon, ginger, nutmeg and cloves bring a rounded, fragrant flavour. Measure them carefully so no single spice overwhelms the sweet potato.

How to tell when it is done

Centre: The pie is ready when the middle is just set rather than liquid. Avoid waiting for it to become firm all the way through in the oven.

Edges: Check the pastry as it bakes; if it is getting too dark before the centre sets, shield the edges with foil.

Serving and timing

Cooling: Allow the pie to cool completely before cutting so the filling can settle and slices hold together better. Build this cooling time into your plan, as the stated baking time does not include it.

To serve: Add whipped cream alongside or on top of each slice. A plain cup of tea or coffee makes a simple accompaniment.

Recipe notes & tips

• Choose potatoes of a similar size so they are more likely to finish baking at the same time.
• Mash the sweet potatoes thoroughly before adding the other ingredients.
• Beat the filling until smooth, scraping down the bowl if needed.
• Keep an eye on the pastry edges during the final bake and shield them if they brown quickly.
• Cool the pie completely before slicing for neater portions.

Variations

• Extra cinnamon: Increase the cinnamon slightly for a more pronounced warm spice flavour.
• Nutmeg accent: Add a little more nutmeg if you prefer a stronger, aromatic note.
• Pecan topping: Scatter chopped pecans over the filling before baking for a crunchy finish.
• Citrus note: Add a little finely grated orange zest to brighten the sweet filling.
• Cream topping: Serve with lightly whipped cream instead of ready-made whipped cream.

Common mistakes to avoid

• Undercooked potatoes: Bake until they feel soft when squeezed so the filling mashes smoothly.
• Lumpy filling: Mash the potato well and beat the mixture until no lumps remain.
• Overbrowned pastry: Cover the shell edges with foil if they darken before the centre sets.
• Overbaking: Take the pie out when the centre is just set, rather than waiting for it to become firm.
• Cutting too soon: Let the pie cool completely before slicing so the filling has time to settle.

How to store

Cover and refrigerate leftover pie for up to 3 days. Serve chilled or warm individual slices gently in the oven until just heated through.

Frequently asked questions