Old-Fashioned Southern Sweet Potato Pie

Ingredients

• 375 g (3 cups)plain flour
• 255 g (18 tablespoons), very cold and cubedunsalted butter
• 1 teaspoonsalt
• 1 teaspoongranulated sugar
• 160 ml (⅔ cup)ice water
• 680 g (1.5 pounds), about 2 medium; yields 2 cups mashedsweet potatoes
• 113 g (8 tablespoons), softenedunsalted butter
• 100 g (½ cup)granulated sugar
• 110 g (½ cup)light or dark brown sugar
• 120 ml (½ cup)evaporated milk
• 2 teaspoonspure vanilla extract
• ½ teaspoonground cinnamon
• ½ teaspoonground nutmeg
• ¼ teaspoonground cloves
• ¼ teaspoonsalt
• 2 large, at room temperatureeggs

Instructions

1. 1

   Mix dry ingredients

   Put the flour, salt and sugar in a food processor and pulse a few times to combine.

2. 2

   Add the butter

   Add the cold, cubed butter and pulse several times, until the mixture resembles coarse crumbs about the size of small peas.

3. 3

   Add ice water

   Pour in the ice water slowly while pulsing, stopping as soon as the dough begins to come together. It should hold when pinched without feeling sticky.

4. 4

   Chill the dough

   Turn the dough out on a lightly floured surface and divide it into two equal pieces. Flatten each into a disc, wrap in plastic wrap and refrigerate for at least 1 hour.

5. 5

   Shape the crust

   Roll one disc into a circle about 3 mm (⅛ inch) thick and place it in a greased 23 cm (9-inch) pie plate. Trim the excess, fold it under and crimp the edges, then refrigerate the crust while preparing the filling. Freeze the second disc for future use.

6. 6

   Bake the potatoes

   Heat the oven to 230°C (450°F). Scrub the sweet potatoes, prick them with a fork and place them on a baking sheet. Bake for 50–60 minutes, until tender.

7. 7

   Peel and mash

   Leave the potatoes until cool enough to handle, then remove the skins and mash the flesh in a large bowl. Measure out 2 cups of mashed sweet potato.

8. 8

   Beat with butter

   Using a handheld electric mixer, beat the mashed sweet potato with the softened butter for 2–3 minutes, until smooth and fluffy.

9. 9

   Mix in sugars

   Add the granulated sugar, brown sugar, evaporated milk, vanilla, cinnamon, nutmeg, cloves and salt. Beat until well combined.

10. 10

    Mix in eggs

    Add the eggs and mix until the filling is completely smooth. Avoid overbeating once the eggs are added.

11. 11

    Fill the crust

    Take the prepared crust out of the refrigerator. Pour in the sweet potato filling and smooth the top with a spatula.

12. 12

    Bake the pie

    Reduce the oven temperature to 180°C (350°F). Bake for 55–65 minutes, until the centre is set and a toothpick inserted into it comes out clean.

13. 13

    Cool completely

    Leave the pie to cool completely on a wire rack before slicing; it will firm up further as it cools.

14. 14

    Serve the pie

    Serve at room temperature or chilled. Top with fresh whipped cream if desired.

What is Southern sweet potato pie?

Sweet potato pie is a baked dessert associated with the American South, made with mashed sweet potatoes in a pastry crust. Its gently spiced, custard-like filling makes it a familiar choice for gatherings and home cooking.

This version pairs cinnamon, nutmeg and cloves with vanilla, and uses a homemade butter crust. The filling is beaten until smooth, while the eggs help it set in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 4g protein, 44g carbs, 19g fat.

The sweet potatoes and sugars provide most of the carbohydrates, while the pastry and filling butter contribute much of the fat. The eggs and evaporated milk add some protein, though the pie is primarily a dessert. Balance a slice with fruit, or serve it after a meal that includes vegetables and a source of protein.

The homemade crust

Cold butter: Keeping the butter very cold helps the pastry retain small pieces of fat, which contribute to a tender, flaky crust.

Ice water: Add it gradually and stop once the dough holds when pinched. Too much mixing or liquid can make the pastry sticky and harder to handle.

Getting the sweet potatoes ready

Bake until tender: The potatoes should be soft enough to mash easily after their oven bake. Let them cool until comfortable to handle before peeling.

Measure the mash: Use 2 cups of mashed sweet potato for the filling. This keeps the balance between the potato and the other filling ingredients in line with the recipe.

A smooth, well-set filling

Beat the potato and butter first: Mixing these together for 2–3 minutes creates a smooth, fluffy base before the sugars, milk and spices go in.

Add eggs last: Mix them in only until the filling is smooth. The pie is ready when the centre is set and a toothpick inserted there comes out clean.

Managing the oven stages

Potatoes first: Bake them at 230°C (450°F) for 50–60 minutes, until tender.

Pie second: Lower the oven to 180°C (350°F) and bake the filled crust for 55–65 minutes. The recipe has separate baking stages for the potatoes and the pie, so allow for both when planning.

Serving and pairing

Room temperature or chilled: The pie can be served either way, once it has cooled completely and had time to firm up.

To serve: A small spoonful of fresh whipped cream is suggested as an optional topping. Keep the slices modest if serving after a full meal, as the crust and filling make a rich dessert.

Recipe notes & tips

• Keep the pastry butter very cold, and work quickly while mixing the dough.
• Add the ice water gradually so you can stop as soon as the dough holds together.
• Use room-temperature eggs to help them mix evenly into the filling.
• Scrape down the bowl as needed when beating the filling for an even texture.
• Let the pie cool completely before cutting so the filling has time to firm up.

Variations

• Extra cinnamon: Increase the cinnamon slightly for a more pronounced warm spice note.
• Brown sugar choice: Use light or dark brown sugar according to the deeper flavour you prefer.
• Whipped cream: Add fresh whipped cream to each slice just before serving.
• Chilled slices: Refrigerate the cooled pie for a firmer, cool-textured serving.
• Use the spare pastry: Keep the second dough disc frozen for another pie crust.

Common mistakes to avoid

• Warm pastry butter: The dough can become difficult to handle; keep the butter very cold and chill the dough as directed.
• Too much water: Sticky dough is harder to shape; add the ice water slowly and stop once the dough holds when pinched.
• Underbaked potatoes: They will be difficult to mash smoothly; bake until tender before peeling.
• Overmixing the eggs: This can affect the filling's texture; mix only until it is smooth after adding them.
• Slicing while warm: The filling may not hold its shape; cool the pie completely before cutting.

How to store

Once completely cool, cover the pie and refrigerate it; use within 3–4 days. Serve chilled or let a slice come to room temperature before eating.

Frequently asked questions