Southern Sweet Potato Pie Recipe

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A southern classic, this sweet potato pie is as beautiful on your Thanksgiving table as it is at a summer BBQ.

Plus, you won't believe how easy it is to come together thanks to your food processor that seamlessly blends the buttery crust and then the sweet potato filling!

This recipe takes the simplicity and deliciousness of Southern sweet potato pie and makes it approachable for bakers of all levels.

Finish with dollops of whipped cream and a sprinkle of cinnamon for a dessert that feels like a warm hug.

• Delicious Flavors: Southern Sweet Potato Pie is a flavor explosion that combines the natural sweetness of roasted sweet potatoes with a medley of warm spices like cinnamon, nutmeg, and ginger.
• Ease of Preparation: The pie crust comes together effortlessly and the filling is a breeze to make as well, requiring just a few basic steps in a food processor. Even if you're a beginning baker, you can confidently whip up this sweet potato pie, impressing your family and friends!
• Perfect for the Holidays: The warm and comforting flavors of this pie evoke a sense of togetherness during the holiday season, making it an ideal choice for sharing with loved ones. Whether you're celebrating with family, friends, or coworkers, this pie will bring a touch of Southern charm to your holiday gatherings!

Sweet potato pie vs pumpkin pie

These pies are similar, but they have some key differences:

• Sweet potato pie is known for its rich, creamier texture and natural sweetness that is often enhanced with warm spices
• Pumpkin pie has a dense, smoother, custard-like filling and the signature taste of pumpkin and a blend of fall spices

For this pie crust you'll need:

• sour cream
• egg yolk
• all purpose flour
• granulated sugar
• salt
• salted butter

For the Sweet Potato Pie Filling you'll need:

• sweet potatoes
• salted butter
• dark brown sugar
• eggs
• heavy cream
• cinnamon, nutmeg, ginger, salt
• baking powder
• vanilla extract

1. Bake cleaned sweet potatoes at 400° for 1 ½ hours until fork tender.
2. Make the pie crust: Whisk together the sour cream and egg yolk until combined, set aside. In a food processor, pulse the flour, sugar, and salt a few times to combine. Add the butter and pulse until butter is in pea size pieces, do not over mix. Add half the egg mixture and pulse about 5 times until combined, add the remaining mixture and pulse until it comes together completely. Gather into a smooth ball, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
3. Make the filling: Once the potatoes have cooled slightly, remove the skins and add the insides and other filling ingredients to a food processor. Puree until just combined and smooth.
4. Assemble the pie: To prebake the sour cream pie crust, preheat the oven to 425℉. Prick the pie shell all over with a fork. Cut a piece of parchment just slightly larger than the pie plate and place on top of the crust. Fill the crust with pie weights or dried beans and bake for 15 minutes. Remove pie weights and bake for another 5 minutes.
5. Once the pie crust has cooked, reduce the oven heat to 375℉. Place the prebaked crust on a baking sheet and pour in the filling. Place in the oven and bake for 40-55 minutes, or until the center is set, but slightly wobbly. If the crust is getting too dark, you can cover it with foil or a pie shield. Cool for at least 1 hour. This pie is best when chilled for at least 2 hours in the refrigerator, then sliced.

How long to bake sweet potato pie

Once you assemble your sweet potato pie, it will bake for 40-55 minutes until the center is set.

Knead the dough until it reaches a nice consistency and doesn’t stick to the side of the bowl anymore.

If it’s not sticking together well, knead in a bit more water. Liberally flour a flat, clean surface and the rolling pin. Roll the dough into a large circle without rolling it too thin.

How thick should a pie crust be?

The ideal thickness of a pie crust should be around ⅛th of an inch thick. Any thinner and you could end up with tears in the dough.

Any thicker and your crust won't bake through all the way.

You can serve this sweet potato pie on its own, but it would also be delicious with:

• Vanilla Ice Cream
• Fresh Whipped Cream
• a sprinkle of cinnamon or pumpkin pie spice

There are a few things you can do to keep the bottom of your crust from getting soggy.

Keep the moisture out to begin with: Make sure your filling isn't too wet before pouring in the crust.

Bake your pie on a preheated pizza stone. The extra heat from the stone will crisp up the bottom of your pie. It's best to preheat the stone with a baking sheet on top to collect any overflow from your pie.

Brush the surface of the crust before filling it with either a beaten egg or egg white to create a moisture barrier to protect the bottom of the pie.

Prepare your pie dough and line your pie dish. Line your pie crust with parchment paper or foil then fill with pie weights of your choice. Popular options are dried beans, rice, or ceramic pie weights.

To do a partial blind bake for a pie that will go back into the oven: Bake at 425 F for 20 minutes. Remove the pie weights then brush the inside with egg white, and bake for another 5 minutes to set the egg white.

To do a fully blind bake for a pie that will NOT go back into the oven. Bake at 425 F for 20 minutes. Remove the pie weights then brush the inside with an egg white wash then bake for another 20 minutes. Cover the edges if they start to brown too much.

Note: It isn't necessary to use an egg wash on your pie crust, however, It will help to prevent a soggy crust by creating a moisture barrier between the filling and the crust.

Does sweet potato pie need to be refrigerated? : Yes, sweet potato pie does need to be refrigerated. Check out this post for more tips on How to Store a Pie.

How long can sweet potato pie last in the fridge? You can store this sweet potato pie recipe for up to 3 days in the refrigerator. Wrap tightly with saran wrap and press the plastic wrap against the pie filling to prevent a film from forming on it.

Can you freeze sweet potato pie?: We haven't tried freezing this sweet potato pie but I don't think it would taste as good as it does fresh!

• Pie Weights - These pie weights are great for blind baking a crust. You can also use dried beans.
• Pie Crust Shields - We love these for protecting your pie crust from getting burnt
• Parchment Paper for Blind Baking Pie Crusts - You can cut a square of parchment paper and use it for blind baking pie crust, but these are more convenient!
• Rolling Pin - This is our favorite rolling pin because you can adjust the thickness!

Sour Cream: Sour cream is essential for keeping this pie dough easy to handle.

Egg yolk: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!

All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour

Sugar: We don't recommend substituting white sugar unless you have to.

Salted Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work!

Salt: We don't recommend substituting in this recipe, salt helps to elevate and balance flavors.

Can I use a store bought pie crust? Absolutely! Bake according to package directions, and follow the recipe as written.

Can I use canned sweet potatoes? Yes! You’ll need about 24 ounces.

Dark Brown Sugar: You can substitute granulated sugar for the brown sugar, but you won't have the same depth of flavor. You could also make your own brown sugar by adding a tablespoon of molasses to 1 cup of granulated sugar and mixing it well.

Heavy Cream: You can substitute evaporated milk or half & half for the heavy cream, but don't use low fat milk, as it may make it too watery.

Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.

What other spices could I use if I don't like ginger? Other spices that work well in this pie are allspice, clove or cardamom.

• How to Keep Pie Crust from Burning: Protecting the edges of the crust with either foil or a pie crust shield will keep it from burning. Check on your pie often.
• How to make Pie Crust without a Food Processor: Use a pastry cutter for each step in place of the food processor. Switch to using your hands after the second addition of sour cream mixture to bring the dough together.
• If Dough Is Too Dry: Add a tablespoon more water at a time if the crust is cracking or isn’t sticking together well. Knead the water in thoroughly before adding more.
• Save Time: Use canned sweet potatoes and a store bought crust!

Although they both use similar spices, sweet potato pie has a distinct flavor that has a sweeter taste and lighter filling, while pumpkin pie typically has a milder, more pumpkin forward flavor and the filling tends to be more dense.

An overly dense sweet potato pie can result from overmixing the filling, using too much liquid, or not properly incorporating the ingredients.

Sweet potato pie may fall apart if it is not allowed to cool properly after baking. Cooling for at least an hour at room temperature and then chilling in the refrigerator for a couple of hours helps it set and maintain its structure.

You can adjust the filling consistency by using slightly less liquid or increasing the amount of thickening agents (like flour). Alternatively, bake it a bit longer to help set the filling. Note: the filling will still be a bit wobbly when it's done baking, but this will set during the chill time.

Sweet potato pie is not typically considered a health food due to its sugar and butter content. However, it does provide some nutritional benefits from the sweet potatoes, such as vitamins and fiber.

In general, sweet potato pie is often considered slightly healthier than pumpkin pie because sweet potatoes are a good source of vitamins and fiber. However, the overall "healthiness" depends on the specific recipe and ingredient choices, so it's important to consider portion sizes and added sugars.

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