Go Back

Best Sweet Potato Pie

Make U Eat
Sweet Potato Pie is a classic treat during holidays in the fall and this recipe will show you how to make both the filling as well as the pie crust from scratch
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 413 kcal

Equipment

  • 1 Whisk
  • 1 Cooking Spoon
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • Food Processor (optional)
  • 1 Baking Sheet
  • Pie Weights (or substitute)
  • 1 9" Pie Pan
  • Measuring Cups/Spoons
  • 1 Knife
  • Parchment Paper
  • 1 Pastry Mat
  • 1 Rolling Pin
  • 1 Potato Masher
  • Hand Mixer

Ingredients
  

Pie Crust *(Skip to Filling if Using Store-Bought Pie Crust)*

  • 1 1/4 Cup All-Purpose Flour
  • 1/2 Cup Frozen Unsalted Butter
  • 2 TSP White Granulated Sugar
  • 1/2 TSP Iodized Salt
  • 1/4 Cup Cold Water

Filling

  • 2 LB Sweet Potatoes
  • 1/2 Cup Half and Half
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup White Granulated Sugar
  • 2 Extra Large Eggs
  • 1 TSP Vanilla Extract
  • 1 TSP Ground Cinnamon
  • 1/2 TSP Ground Allspice
  • 1/2 TSP Ground Nutmeg
  • 1/4 TSP Ground Cloves
  • 1/2 TSP Iodized Salt

Instructions
 

Pie Crust

  • Cut up frozen butter into small cubes.
  • Combine butter with dry ingredients (Flour, Sugar, Salt) in Food Processor for 15 Seconds.
  • Place flour/butter blend in large bowl and add cold water.
  • Mix cold water with flour/butter blend until it forms a dough with a shaggy but moist consistency.
    • If dough is too dry / crumbly, add an additional 1 TSP to TBSP of water at a time until it achieves a shaggy-like consistency.
  • Place dough on pastry mat (or clean surface) and press together until just combined in the form of a disk.
  • Tightly wrap dough in plastic wrap and chill in refrigerator for 30 minutes to 2 hours.
  • Remove chilled dough from refrigerator and use rolling pin to flatten into circle that is 10-11" in diameter, forming crust.
  • Preheat Oven to 350*F.
  • Place crust into 9" pie pan and cut off any excess edges exceeding 1" in length.
  • Place sheet of parchment paper in pie crust and add pie weights (coffee beans, regular beans and rice are all also acceptable) on top of parchment paper.
  • Place pie pan on baking sheet and par-bake pie crust in oven for 20 minutes.
  • Once pie crust is done par-baking, remove from oven and transfer to refrigerator for chilling an additional 15-30 minutes
  • Remove pie crust from refrigerator and remove pie weights from pie crust.

Filling

  • Preheat oven to 425*F
  • Wash dirt off Sweet Potatoes under cold water using brush
  • Poke multiple holes into Sweet Potatoes using fork and place Sweet Potatoes on cookie sheet lined with parchment paper or aluminum foil
  • Place Sweet Potatoes in oven and bake uncovered for 60 minutes
  • Remove Sweet Potatoes from oven and allow to cool slightly (10-20 minutes).
  • Adjust oven temp to 350*F.
  • Peel skin off Sweet Potatoes and place Sweet Potatoes in 3qt mixing bowl.
  • Using cooking utensil and potato masher to mash potatoes.
  • Using hand mixer, whip sweet potatoes for 1-2 minutes, then whip in additional 30 second intervals (scraping the sides and bottom of the bowl each time) until there are no visible strings on the mixer attachments. Use paper towel or bowl with water to remove strings.
  • Using cooking spoon, add all ingredients into bowl with sweet potato puree and stir until well combined.
  • Add filling to pie crust until it reaches the top, and cover edges of the crust with a pie shield.
  • Place pie in oven and bake at 350*F for 45-50 minutes.
  • Remove pie from oven and remove pie shields, then allow to cool at room temperature for at least 2 hours.

Video

Notes

Disclaimer
Keyword homemade sweet potato pie, makeueat, sweet potato pie, sweet potato pie recipe, sweet potoato pie from scratch