Southern Homemade Sweet Potato Pie Recipe ~ So Easy, So Delicious!

Ingredients

• 500 g (4 cups)plain flour
• 414 g (1¾ cups)butter-flavoured vegetable shortening
• 38 g (3 tablespoons)granulated sugar
• 10 g (2 teaspoons)salt
• 1egg
• 120 ml (½ cup)ice-cold water
• 2 cups (about 450 g; usually 2 medium sweet potatoes)sweet potatoes
• 113 g (½ cup)butter
• 100 g (½ cup)white sugar
• 110 g (½ cup)brown sugar
• 120 ml (½ cup)evaporated milk
• 2eggs
• ½ teaspoonground nutmeg
• ½ teaspoonground cinnamon
• ¼ teaspoonground ginger
• 8 g (1 tablespoon)plain flour
• 1 teaspoonvanilla extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Make the pastry

   Put the flour in a bowl and cut in the shortening until the mixture looks like breadcrumbs. Stir in the sugar and salt. Beat the egg into the ice-cold water, pour it into the flour mixture and stir until combined.

3. 3

   Shape the dough

   Turn the mixture out onto a floured surface and gather it into a ball. Knead lightly if needed to bring any dry crumbs into the dough. Divide the ball in two; refrigerate one half for another pie.

4. 4

   Line the dish

   Roll the remaining dough to about 6 mm (¼ inch) thick and place it in a deep-dish pie pan. Press it into place with your hands, then refrigerate until needed. If desired, brush the crust with egg white for a shiny finish.

5. 5

   Boil the potatoes

   Put the sweet potatoes in a large pot and add enough water to cover them. Bring to the boil and cook for 45–50 minutes, until fork-tender.

6. 6

   Peel and mash

   Let the sweet potatoes cool, then remove the skins, which should come away easily. Put the peeled potatoes in a bowl and break them up with a fork.

7. 7

   Blend the filling

   Use a mixer to beat the sweet potatoes until smooth and creamy. Add the butter and mix to combine, then add the sugars, evaporated milk, eggs, nutmeg, cinnamon, ginger, vanilla and flour. Beat until smooth; a slightly speckled appearance is fine.

8. 8

   Fill and bake

   Pour the filling into the prepared crust and bake for 55–60 minutes. The pie may puff up during baking; it will sink as it cools.

9. 9

   Cool and chill

   Leave the pie on the counter for about 30 minutes, then chill it in the refrigerator for at least 3 hours so it can fully set.

What is Southern sweet potato pie?

Sweet potato pie is a baked American dessert, especially associated with Southern cooking. Its filling uses cooked sweet potatoes, eggs, milk and spices, much like a custard pie.

This version pairs a smooth, gently spiced filling with a homemade shortening crust. The pastry batch makes two crusts, while the pie uses one.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 7g protein, 59g carbs, 34g fat.

The crust shortening and butter provide most of the fat, while the flour and sugars contribute much of the carbohydrate. Sweet potatoes add carbohydrate and fibre, and the eggs and evaporated milk contribute protein. Pair a slice with fresh fruit, or keep it as a smaller dessert after a balanced meal.

Why cook the potatoes first?

Boiling the sweet potatoes until fork-tender softens them enough to blend into a creamy filling. Let them cool before peeling, as the recipe directs.

Sweet potatoes can vary in size and yield, so measure out 2 cups for the filling. The recipe notes that a little extra may remain.

Getting a tender crust

Breadcrumb texture: cut the shortening into the flour until the pieces are small and evenly distributed. This gives the pastry its crumbly starting texture.

Bring it together: add the egg mixed with ice-cold water and stir just until combined. A light knead is enough to gather the dry crumbs; working it heavily can make the crust tougher.

Blending a smooth filling

Start with the potato: mash it with a fork, then use a mixer until it is creamy before adding the other ingredients. This helps avoid lumps in the finished filling.

Spice balance: nutmeg, cinnamon and ginger flavour the sweet potato without needing a long list of seasonings. A few speckles in the uncooked mixture are not a concern.

How to tell when it is baked

Bake the filled pie at 175°C (350°F) for 55–60 minutes, following the recipe’s timing. It may rise in the oven and then settle as it cools.

The recipe relies on a full cooling and chilling period for the filling to set: allow about 30 minutes at room temperature, then at least 3 hours in the refrigerator before slicing.

Serving the pie

Serve the pie chilled or let a slice stand briefly at room temperature before eating. The recipe does not specify toppings, so it is also easy to enjoy as it is.

For a balanced plate, pair a slice with fresh fruit or serve it after a meal that includes vegetables and a source of protein.

Recipe notes & tips

• Keep the water ice-cold when mixing the pastry.
• Measure 2 cups of sweet potato for the filling, as the cooked potatoes may yield extra.
• Let the boiled potatoes cool before peeling them.
• Blend the potatoes until creamy before adding the remaining filling ingredients.
• Use a deep-dish pie pan as specified in the method.
• Save the second pastry portion in the refrigerator for another pie.

Variations

• Extra cinnamon: increase the cinnamon slightly for a more pronounced warm-spice flavour.
• Freshly grated nutmeg: grate it just before mixing for a fuller aroma.
• Pastry finish: brush the crust with egg white before filling for the shiny finish suggested in the recipe.
• Crust shortcut: use a ready-made pie crust if you do not want to prepare the homemade pastry.
• Serve with fruit: add fresh fruit alongside each slice for a bright contrast.

Common mistakes to avoid

• Overworking the pastry: knead only lightly to bring the crumbs together, or the crust may become tough.
• Using undercooked potatoes: boil until fork-tender so they blend smoothly into the filling.
• Skipping the cooling before peeling: let the potatoes cool first so their skins come off easily.
• Worrying about speckles: beat the filling until smooth, but do not be concerned if a few remain before baking.
• Slicing too soon: chill the pie for at least 3 hours after its initial cooling so it can set.
• Expecting it to stay puffed: the pie can rise in the oven and sink as it cools; this is expected.

How to store

Keep the cooled pie covered in the refrigerator and eat within 3–4 days. Serve chilled, or warm individual slices gently in the oven or microwave.

Frequently asked questions