Delicious Pie with homemade pie crust, roasted sweet potato filling and aromatic cardamom, warm spices like cinnamon, ginger and nutmeg. 
Happy Thanksgiving Everybody. I decide to make Sweet potato pie for this Thanksgiving as I had made pumpkin pie earlier. I have baked a few pie recipes, one mini apple pies, pumpkin pie and this pie. I have long Wish list of pies, yes beet root pie, cranberry crumb pie, berry pie, pecan pie and classic apple pie. Sweet potato pie is southern classic dessert common in Thanksgiving and Christmas Table.
What is Sweet potato pie?
Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season instead of pumpkin pie, which is more traditional in other regions of the United States. It is made in an open pie shell without a top crust. The filling consists of mashed sweet potatoes, evaporated milk, sugar, spices such as nutmeg, and eggs. There is also another version of sweet potato pie, it is from the island of Hawaii, Sweet Potato Haupia Pie: This is a three-layer pie: bottom layer- macadamia nut crust, middle layer- Okinawan sweet potatoes, top layer- haupia
During the 16th century, Europeans introduced pumpkin pie to people in West Africa, it became an African cuisine tradition introduced sweet potatoes and yams, a plant native to Africa, instead of pumpkin. Ever since, sweet potato pie has been a must-have dish at many southern family gatherings, especially Thanksgiving.
If pumpkin pie is dense and creamy, most sweet potato pies have more texture, and the filling is lighter and airier. They are also made with evaporated milk, sugar and spices.
A good, basic sweet potato pie always depend upon fresh sweet potatoes and spices with homemade crust. However, you can add with some extra touches, like a bit of bourbon or substituting a little orange juice for some of the liquid and adding a bit of orange zest.
How I made Sweet Potato Pie?
I made everything from scratch including the crust. I like to roast the sweet potato than boiling it. You can do it either way, but I think roasting enhance the flavor. I used apple cider vinegar in the crust which is adapted from Sister pie cookbook. You can skip that if you don’t want slight tang in the crust. I did blind baking if you can do without too. I think blind baking is an assurance that perfectly done crust otherwise you may end up with soggy crust. I have added an extra spice to sweet potato pie spice mix. Yes, for me spices includes, cinnamon, ground ginger and nutmeg. I have added cardamom, for me any dessert dish is incomplete with cardamom. Trust me this exotic spice will give an extra flavor boost to the pie. Used eggs, evaporated milk and brown sugar. You can never go wrong this filling. Also, it has cornmeal which give nuttier touch to filling.
Tips to Remember
- If possible, make the crust from scratch.
- Do not replace evaporated milk with any other milk. As it adds sweetness and creaminess to the pie’s texture.
- Use sweet potato pie spice with extra touch of cardamom or you can substitute cardamom with vanilla extract
- When done, give the pie a nudge. The center of the pie should have some give; it should jiggle slightly in the center.
- The pie has an internal temperature of 175°F on an instant-read thermometer when done. If you don’t want to take the temperature, a knife inserted into the edge of the filling should come out moist but clean.
- Finally, only cut the pie when it is completely cooled. Otherwise you won’t get the perfect slice.
Fresh pie represents love, my kids loved this pie very much, and my daughter even asked me to bake one for her birthday. Homemade pie makes you feel joy that is what you need during this happiest time of the year.
Sweet Potato Pie
Ingredients
- Crust
- 1½ cups all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon
- ½ cup 1 stick unsalted European-style butter, straight from the fridge
- 3 tablespoon ice-cold water-vinegar mixture* or more if needed
- Filling
- 1 ½ pound sweet potatoes
- 3 tablespoons unsalted butter melted and cooled
- ¾ cup + 3 tablespoon packed light brown sugar
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons fine yellow cornmeal
- ¾ cup evaporated milk
- 2 large eggs at room temperature
- One 9-inch butter pie crust extra blind baked and cooled
Instructions
- Water-vinegar mixture*
- Fill a one cup measuring cup about halfway up with ice, then add water and 2 tablespoon apple cider vinegar.
- Roasting sweet potatoes
- Preheat oven to 425°F. Scrub the sweet potatoes and wrap them in aluminum foil. Poke a few holes through the foil and into the sweet potatoes with a fork and transfer them to a baking sheet. Place the baking sheet in the oven and bake for 40 to 60 minutes, or until you can smoosh the foil package with your oven mitt. Remove from the oven and place on a wire rack. When it cool enough to touch, carefully remove the skin from the sweet potatoes. Transfer the sweet potato flesh to a food processor or blender and puree until smooth. Set aside. You can store the sweet potato puree in an airtight container in the fridge.
- Blind baking the crust
- Put flour, sugar and salt in a bowl and mix well. To this add in butter and combine until mixture resembles breadcrumbs. Then pour in water-vinegar mixture till a dough starts to form. Then transfer to plastic wrap and spread it into a disc. Wrap in plastic and refrigerate for at least 2 hours or ideally, overnight. The dough will keep in the fridge for a few days or in the freezer (double wrap it in plastic wrap for up to a year).
- Preheat oven to 450°F.
- Place the prepared pie crust from freezer with the rack on the lowest level. Fill the crust with the dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. Pie crust is ready for filling.
- Filling
- In a bowl, combine the sweet potato puree with the butter, brown sugar, cardamom, cinnamon, ground ginger, nutmeg salt, cornmeal, evaporated milk, cream, and eggs and combine until it well blended.
- Assembly
- Place the blind-baked shell on the parchment-lined baking sheet.
- Pour the sweet potato filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 40 to 50 minutes, until the edges are puffed and the center jiggles only slightly when shaken.
- Remove the baking sheet from the oven and transfer the pie to a wire rack. Let cool for 15 minutes, then decorate with precut shapes. Allow the pie to fully cool for another 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.
- Store leftover pie, well wrapped in plastic wrap, in the refrigerator for up to 2 days.
Video
Notes
- If possible, make the crust from scratch or use ready made pie crust
- Do not replace evaporated milk with any other milk. As it adds sweetness and creaminess to the pie’s texture.
- Use sweet potato pie spice with extra touch of cardamom or you can substitute cardamom with vanilla extract
- When done, give the pie a nudge. The center of the pie should have some give; it should jiggle slightly in the center.
- The pie has an internal temperature of 175°F on an instant-read thermometer when done. If you don’t want to take the temperature, a knife inserted into the edge of the filling should come out moist but clean.
- Finally, only cut the pie when it is completely cooled. Otherwise you won’t get the perfect slice.
- You can serve with homemade whipped cream .
Nutrition
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Jennifer says
This is my husband's fave dessert at Thanksgiving!
Ruth I says
I am now craving with your pie. I normally boil the potato but I want to try it the same way you did by roasting it. Absoulutely a great recipe to try.
Chef Dennis says
I never had pie for a long time now. This sweet potato pie is making me crave for it right now! Thanks for sharing this delicious recipe.
GiGi Eats says
Three slices. Yep. I am going to need THREE OF THEM! This pie looks remarkable! BETTER than pumpkin pie!! 😀
Marcie W. says
Sweet potato pie is one of my all time favorites! I have never tried to make one, but I think it's time to change that. Yum!
Mitch Chaitin says
This item started to appear at Thanksgiving when my sister0in-laws sister started joining us. Almost the biggest hit next to my mother-in-laws stuffing. We all love sweet potato pie!
Suja Manoj says
Wow perfectly made, yummy pie.
Emmeline says
I had no idea there was such a thing as sweet potato pie!! In my family it's pumpkin pie all the way. I am not a big fan of pumpking pie however but this looks right up my alley - a must to try!
Danielle says
Sweet potato pie is a fabulous recipe for any part of the season - makes any day so special. Love how yours looks - just the way I like it!
rika says
This looks amazing! I love sweet potato, never had the pie before!
Terri Steffes says
Your pie looks fantastic. My dad liked sweet potato pie more than pumpkin. He would love your recipe!
Kay says
Sounds fabulous I have a love of sweet potato but have never tried it this way before. Thanks for sharing your recipe. 👍
Lynndee says
That sweet potato pie looks so good. I have never tried preparing one. I have just always enjoyed the ones that my SIL baked.
Amy H says
My mom loves sweet potatoes, but I don't think she has ever had them in a Pie! I'll have to make this for the next holiday
Catalina says
My favorite pie! I would like to try your recipe. It looks so good!
Gervin Khan says
I agree with Gigi, called it Heavenly Pie instead Sweet Potato Pie.
It looks heavenly delicious, I am going to try this at home.
Beth says
I've never had sweet potato pie, but I bet I would love it. This looks like a good recipe!
Jamie H says
That Hawaiian version sounds amazing! I had never really tried sweet potatoes until a few years ago, but I found out that I love them! Yum!
Tammy says
Thank you for this recipe. I've been wanting to try to make a Sweet Potato pie and this one looks so good.
Janelle M says
Whew! NICE NICE!! My hubby LOVES Sweat Potatoe pie. He's the cook of the house too LOL. I just showed him and he says "Babe, please print that." hahah.. Thanks for sharing this!!
Tasheena says
This recipe looks so yummy. I actually just got finish making two sweet potato pies. I wish I would have seen this recipe sooner.
Genevieve Ashworth says
Instead of calling this a sweet potato pie, you should just call it HEAVENLY PIE! <3
Amber Myers says
Oo I just love this pie! It's been ages since I've had it. I really should make it for Thanksgiving!