Sweet Potato Pie

Ingredients

• 2 1/2 cups (300 g)all-purpose flour, spooned and levelled
• 1 teaspoon (6 g)table salt
• 2 tablespoons (25 g)sugar
• 1 cup (226 g), coldunsalted butter
• 1/4 cup (60 g), plus more as neededice water
• 1/4 cup (60 g), coldvodka
• 1 lbsweet potatoes (about 2 medium)
• 5 tablespoons (70 g), softened to room temperatureunsalted butter
• 1 cup (200 g), packeddark brown sugar
• 3 largeeggs
• 2 teaspoonsground cinnamon
• 1 teaspoonground ginger
• 1/4 teaspoonnutmeg
• 1/8 teaspooncloves
• 1 teaspoonsalt
• 1 1/4 cups (310 g)evaporated milk
• 1 tablespoon (15 g)vanilla extract
• 1egg
• 1 tablespoonmilk
• To tastewhipped cream

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, whisk together the flour, sugar and table salt.

2. 2

   Work in butter

   Cut the cold butter into roughly 1/2-inch cubes, add it to the flour mixture and toss to coat. Quickly flatten each piece between two fingers, then continue working until the butter pieces are about the size of peas.

3. 3

   Bring dough together

   Make a well in the centre and add about half of the ice water. Mix with your hands, then add more water 1 tablespoon at a time until the dough holds together but is still crumbly. If it is wet and sticky, add 1 tablespoon of flour.

4. 4

   Chill the dough

   Divide the dough in two and shape each portion into a disc. Wrap both tightly in cling film and refrigerate for at least 2 hours.

5. 5

   Shape the crust

   On a well-floured surface, roll out one disc into a circle about 12–13 inches across. Carefully transfer it to a standard 9-inch pie dish, trim the edges and crimp them. Cover and refrigerate for 30 minutes or up to 1 day; save the second disc for decorations or another pie crust.

6. 6

   Heat the oven

   Put a rack in the centre of the oven and preheat it to 176°C (350°F).

7. 7

   Cook sweet potatoes

   Wash and peel the sweet potatoes, then cut them into large 2-inch chunks. Put them in a large saucepan, cover with water and bring to the boil. Reduce the heat to medium and simmer for 20–30 minutes, until soft, then drain in a colander.

8. 8

   Mix the filling

   Beat the sweet potatoes in a stand mixer fitted with a paddle attachment on medium-high speed until smooth. Add the softened butter, dark brown sugar and 3 eggs, and mix to combine. Add the cinnamon, nutmeg, allspice, ginger, cloves, salt, evaporated milk and vanilla extract, then mix until smooth and combined.

9. 9

   Strain the filling

   Push the batter through a fine-mesh sieve with a rubber spatula, working any larger pieces of sweet potato through. Whisk the strained batter until combined.

10. 10

    Fill and bake

    Take the crust from the refrigerator and pour in the filling. In a small bowl, mix the remaining egg with the milk and brush this egg wash over the crust edges. Set the pie dish on a baking sheet and bake at 176°C (350°F) for 50 minutes, until the edges are set and the centre 2–3 inches still jiggle slightly. At 25 minutes, shield the crust with a pie crust shield or a ring of aluminium foil to keep it from cooking too quickly.

11. 11

    Cool and serve

    Place the pie on a wire rack and leave it to cool completely, about 2 hours. Decorate with whipped cream before serving.

What is sweet potato pie?

Sweet potato pie is an American dessert, especially associated with the South and often served at Thanksgiving. It has a custard-like filling made from cooked sweet potatoes, eggs, milk and spices, baked in a pastry shell.

Here, dark brown sugar adds a deep caramel note, while cinnamon, ginger, nutmeg and cloves give the filling a cosy spice profile. A smooth purée and flaky homemade crust make this version a special-occasion centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 707 calories, 11g protein, 80g carbs, 37g fat.

The sweet potatoes and brown sugar provide most of the carbohydrates, while the pastry butter, filling butter and cream contribute much of the fat. Eggs and evaporated milk supply protein alongside the sweet potato. Balance a slice with a lighter meal and serve the whipped cream as a modest topping.

The crust depends on cold butter

Butter pieces: keep them cold and work quickly so they remain distinct in the flour. Flattening the pieces creates thin layers that help the pastry bake up flaky.

Water: add it gradually, stopping when the dough just holds together. A slightly crumbly dough is preferable to one that feels wet or sticky.

Cook the potatoes until soft

Cut size: make the sweet potato chunks roughly 2 inches across so they cook through during the stated simmering time. Drain them well after cooking to avoid adding excess water to the filling.

Texture: the potatoes should be soft enough to beat into a smooth purée. Straining the batter afterwards catches larger pieces and helps the baked filling feel silky.

Watch the filling and crust

Mixing: beat the potatoes smooth before adding the other filling ingredients, then mix until the batter is even. The sieve is the final step for removing any stubborn lumps.

Doneness: look for set edges and a slight wobble in the centre 2–3 inches. Shield the pastry edge at the 25-minute mark as directed, and let the pie cool completely so the filling can settle.

Allow time for chilling and cooling

Pastry rest: the dough needs at least 2 hours in the fridge, and the shaped crust needs another 30 minutes before baking. You can refrigerate the assembled crust for up to 1 day.

After baking: cooling takes about 2 hours, so plan for that before serving. Add the whipped cream only once the pie is completely cool.

How to serve it

Serve slices with whipped cream, as suggested, or alongside a cup of tea or coffee. The pie is rich and warmly spiced, so simple accompaniments let its flavour shine.

For a holiday meal, cut moderate slices and serve after a lighter main course. Add the cream just before serving so it stays fresh and distinct.

Recipe notes & tips

• Measure the flour by spooning it into the measuring cup and levelling it, as specified.
• Keep the butter cold until you are ready to work it into the flour.
• Add the ice water gradually and stop once the dough holds together.
• Drain the cooked sweet potatoes thoroughly before beating them.
• Use the sieve to push through any larger pieces for a smoother filling.
• Shield the pastry edge at 25 minutes to help prevent it from cooking too quickly.

Variations

• Extra spice: Adjust the cinnamon, ginger, nutmeg or cloves to suit your preferred spice balance.
• Pastry decorations: Use the saved dough disc to cut shapes for the top of the pie.
• Cream topping: Serve whipped cream on the side instead of decorating the whole pie.
• Make-ahead crust: Prepare and refrigerate the shaped crust for up to 1 day before baking.
• Simple finish: Leave off the whipped cream and serve the cooled pie plain.

Common mistakes to avoid

• Warm butter: it can blend into the flour instead of forming distinct pieces; keep it cold and work quickly.
• Overworking the dough: this can make the crust less tender; stop once it holds together.
• Wet filling: excess cooking water can loosen the batter; drain the potatoes well before mixing.
• Lumpy batter: larger sweet potato pieces can remain; push the filling through a fine-mesh sieve.
• Overbaked centre: the filling should still jiggle slightly in the middle; check for this cue at 50 minutes.
• Cutting too soon: the filling needs time to settle; cool the pie completely for about 2 hours first.

How to store

Cover and refrigerate leftover pie for up to 4 days. Serve chilled or warm individual slices gently in the oven; add whipped cream just before serving.

Frequently asked questions