Sweet Potato Pie

Ingredients

• 57 g (1/4 cup)unsalted butter, softened
• 200 g (1 cup)granulated sugar
• 450 g (2 cups)cooked, mashed sweet potatoes
• 3 largeeggs, at room temperature
• 60 ml (1/4 cup)milk
• 10 ml (2 teaspoons)finely grated lemon zest
• 30 ml (2 tablespoons)lemon juice
• 5 ml (1 teaspoon)vanilla extract
• 2.5 ml (1/2 teaspoon)ground cinnamon
• 0.6 ml (1/8 teaspoon)whole nutmeg, freshly grated, or ground nutmeg
• 1 unbaked 23 cm (9-inch)pie crust

Instructions

1. 1

   Part-bake the crust

   Heat the oven to 175°C (350°F). Roll out the pastry and line a 23 cm (9-inch) pie tin. Chill it for at least 1 hour. Line the pastry with crumpled baking parchment and fill with pie weights or dried beans. Bake for 15–20 minutes, until the sides begin to turn golden. Remove the parchment and weights; set the crust aside to cool, or use it warm.

2. 2

   Warm the milk

   Gently warm the milk in a small saucepan over low heat or in the microwave. Keep it warm.

3. 3

   Prepare the potatoes

   Scrub and wash the sweet potato skins well. For roasting, prick the potatoes a few times with a fork; for boiling, peel them and cut them into large pieces.

4. 4

   Cook until tender

   Boil the peeled potatoes, or roast them in a baking dish covered with foil at 175°C (350°F), until soft and easily pierced with a fork, cake tester or knife.

5. 5

   Remove the skins

   Let the potatoes cool just enough to handle, then squeeze or scoop the flesh from the skins. Put the hot flesh in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl.

6. 6

   Beat with butter

   Beat the butter and sweet potatoes on medium speed with a stand mixer or electric mixer. The heat from the potatoes will melt the butter and help make the mixture smooth.

7. 7

   Mix in the sugar

   Add the sugar gradually, beating well after each addition until smooth.

8. 8

   Add the eggs

   Beat in the eggs one at a time, mixing after each addition and scraping down the sides of the bowl.

9. 9

   Add flavourings

   Add the warm milk, lemon zest, lemon juice, vanilla and nutmeg to the sweet potato mixture. Stir or whisk until fully combined.

10. 10

    Fill the crust

    Pour the mixture into the part-baked pastry shell while it is still slightly warm.

11. 11

    Bake the pie

    Bake at 175°C (350°F) for about 35–40 minutes, until a knife inserted in the centre comes out clean.

12. 12

    Cool and chill

    Cool the pie to room temperature before refrigerating. Chill for 2 hours or overnight before slicing and serving. Serve at room temperature or cold.

What is sweet potato pie?

Sweet potato pie is a classic American dessert, particularly associated with Southern cooking. It pairs a custard-like sweet potato filling with a pastry crust.

This version balances the potatoes' natural sweetness with lemon zest and juice, vanilla and warm spices. Part-baking the crust helps it hold up under the soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 3g protein, 29g carbs, 9g fat.

The sweet potatoes and sugar provide most of the carbohydrates, while butter and pastry contribute much of the fat. Eggs and milk supply some protein. Pair a slice with plain yoghurt or fruit for a more rounded dessert plate.

Choosing and cooking the potatoes

Roasting: bake the potatoes in a covered dish until easily pierced; this method keeps them whole and makes the flesh easy to scoop out.

Boiling: peel and cut the potatoes into large pieces before cooking. Whichever method you use, cook them until very tender so they mash smoothly.

Why part-bake the crust?

Part-baking gives the pastry a head start before it is filled, helping the base bake through rather than stay doughy. Chill the lined pastry for at least an hour first, then use baking parchment and weights to help it keep its shape.

Take the weights and parchment out once the sides begin to turn golden. The crust can be used warm or left to cool.

Building a smooth filling

Hot potatoes: beating them with the softened butter melts it into the mash and helps create a cohesive base.

Eggs: add them individually and beat after each one, scraping down the bowl so the filling mixes evenly. Add the warm milk and flavourings once the eggs are incorporated.

Spice and citrus balance

Lemon: zest brings fragrant citrus notes, while the juice gives the filling a sharper edge against the sugar and sweet potato.

Warm spices: cinnamon and nutmeg complement the potato without needing to dominate it. The ingredient list includes cinnamon, though it is not named in the method; add it with the other flavourings when combining the filling.

Knowing when it is done

Begin checking the pie at about 35 minutes. It is ready when a knife inserted in the centre comes out clean; if it still has wet filling on it, continue baking and check again.

Let the pie cool fully to room temperature before chilling. The filling needs the stated 2 hours in the fridge, or an overnight chill, before it is ready to slice.

Serving the pie

The pie can be served cold or at room temperature, as the method suggests. Cut it with a clean knife for neater slices, wiping the blade between cuts if needed.

For a simple dessert plate, serve a slice with fresh fruit or a spoonful of plain yoghurt. Keep any accompaniments separate until serving.

Recipe notes & tips

• Use room-temperature eggs so they blend readily into the filling.
• Grate the lemon zest finely to distribute its flavour through the mixture.
• Keep the pastry chilled for at least an hour before part-baking.
• Mash or beat the potatoes until smooth before adding the other ingredients.
• Start checking for doneness at 35 minutes, then bake a little longer if the centre is not set.
• Chill the pie thoroughly before slicing for cleaner pieces.

Variations

• More citrus: add a little extra lemon zest for a brighter flavour.
• Spice mix: use a pinch of ground ginger alongside the listed cinnamon and nutmeg.
• Dairy-free swap: use a suitable plant-based butter and unsweetened milk alternative.
• Pastry finish: crimp the crust edge before chilling for a decorative rim.
• Simple topping: serve each slice with a spoonful of plain yoghurt.

Common mistakes to avoid

• Skipping the chill: pastry can lose its shape; refrigerate the lined tin for at least 1 hour.
• Under-cooking the potatoes: lumps can remain in the filling; cook until a fork or knife slides in easily.
• Adding cold milk: it can cool the potato mixture; warm the milk gently and keep it warm.
• Overmixing after the eggs: beat just until each addition is incorporated and scrape down the bowl.
• Slicing while warm: the filling may not hold its shape; cool to room temperature, then chill for 2 hours or overnight.

How to store

Once cooled, cover and refrigerate the pie for up to 3 days. Serve it chilled or let a slice come to room temperature; avoid reheating the whole pie if you want clean slices.

Frequently asked questions