Sweet Potato Pie

Keeping in the spirit of pies, and as I really get into my Foolproof Thanksgiving Series, it’s time to share my famous Sweet Potato Pie recipe. This southern classic is made with freshly roasted sweet potatoes and homemade pie crust, making it the perfect addition to your Thanksgiving menu.

This pie is another recipe that I dug out of a collection at my Father-In-Laws house, and it only had the ingredients listed with a note saying that vanilla extract is the secret ingredient.  It was a recipe from a woman named Charlene Lane.  Wherever you are, Charlene, thank you for this recipe!  I originally shared the recipe for this southern classic back in 2015, and has only changed a little bit since. Whether it’s for Thanksgiving, Christmas, Easter or just a backyard BBQ, I am always asked to bring Sweet Potato Pie, and after you make it, your friends and family will be asking you to bring it too! 

I have probably made this Sweet Potato Pie 200 times, if not more.  I honestly have lost track.  The recipe has changed a lot though, since first trying out Charlene’s recipe in 2012.  The original recipe called for canned sweet potatoes in syrup.  The final result?  Delicious, but super sweet.  I started experimenting, and fresh sweet potatoes was the first change. I tried boiling the potatoes, and baking them. Baking the potatoes, kept the pie moist, and added a whole new layer of flavor.  It made such a difference in the taste and the texture of the pie, I ditched the canned stuff for good, and baked sweet potatoes it is.

In that original recipe back in 2015, I shared that you just mashed the potatoes by hand, and then whisk them with the other ingredients.  This works, but the final result was always different, so I tried pureeing the sweet potatoes in both a blender and a food processor, and whipping them in the bowl of a stand mixer.  The winner?  Stand mixer (or hand blender if you don’t have a stand mixer) by a long shot.  The pureed sweet potatoes made the pie runny, but by whipping them in the stand mixer, the potatoes were smooth, without lumps, and light and airy.

I also use a buttery homemade pie crust to make the pie.  If you were to ask my husband, the pie crust is the best part of the whole Sweet Potato Pie. The pie crust can be made a day or two ahead of time, and rolled out when you’re ready to make the pie.  (The sweet potatoes can be baked ahead of time too.) My original recipe just called for rolling out the pie crust, filling and baking.  I have found that partially baking the pie crust before filling, guarantees a golden-brown bottom crust.  This recipe makes one, 9-inch pie.  I like to use a deep tart pan for making Sweet Potato Pie.  Keep in mind that a deeper pie dishes will take longer to bake. Larger pie plates can cause soggy and sloppy pies.

Make sure that the pie completely cools before removing from pie plate or serving.  Top pie with homemade whipped cream and a sprinkle of cinnamon!

If you’re a pumpkin pie lover, you’re going to love this recipe.  Give it a try this Thanksgiving, and add Sweet Potato Pie to your menu!

Yields1 Serving

For Filling
 3 large sweet potatoes
 3 eggs, slightly beaten
 1 cup evaporated milk
 ¼ cup butter, softened
 1 3.4 oz box instant vanilla pudding
 1 cup brown sugar, packed
 1 cup sugar
 1 ½ tsp salt
 2 tsp cinnamon
 2 tsp vanilla extract
For Pie Crust
 1 ¼ cups flour
 ½ cup butter, cut into ½" pieces & frozen
 1 pinch salt
  cup ice cold water
Whipped Cream
 1 cup heavy cream
 2 tbsp sugar
 1 tsp vanilla extract

For Pie Crust
1

Place flour and salt in the bowl of a food processor and pulse a couple times to remove any lumps in flour.

2

Add frozen butter to food processor and pulse 3-5 times, until pea sized pieces of butter are throughout the flour.

3

Slowly drizzle in water, 1 tbsp at a time, while pulsing until it just comes together.

4

On a lightly floured surface, press dough together into a flat disc, wrap in plastic wrap and place in fridge overnight for at least 1 hour before using.

For Sweet Potatoes
5

Preheat oven to 425 degrees, and bake sweet potatoes on a baking sheet, lined with foil until fork tender - about an hour.

To Make Pie
6

Preheat oven to 350 degrees, or lower oven temperature after baking sweet potatoes.

7

Roll out pie dough to ¼" thickness, and press into 9" pie plate. Trim excess crust.

Place in fridge or freezer for 10 minutes.

8

Line frozen crust with parchment paper, and fill with dried beans or pie weights and bake 10 minutes. Remove from oven, and remove parchment and weights.

9

While crust is baking, prepare filling. Scoop out sweet potato from skin, and add to bowl of stand mixer. With whisk attachment, whisk potatoes until smooth.

10

Pour potatoes into a bowl, and measure 2 cups of whipped sweet potatoes and set aside.

11

In bowl of stand mixer, combine eggs, evaporated milk, butter, vanilla pudding mix, sugars, salt, cinnamon and vanilla and beat on medium speed until smooth.

12

With mixer running on low, add sweet potatoes, 1 cup at a time. Turn speed of mixer up, and whisk until smooth.

13

Pour filling into par-baked crust, and bake for 60-65 minutes.

Remove from oven and let cool completely before serving.

14

Serve topped with whipped cream and a dusting of cinnamon.

For Whipped Cream
15

Place bowl of stand mixer and whisk in freezer for 10 minutes.

16

Add all ingredients to bowl, and whisk together on high speed until cream reaches stiff peaks.

Be sure not to over beat cream, or it will turn to butter.

Ingredients

For Filling
 3 large sweet potatoes
 3 eggs, slightly beaten
 1 cup evaporated milk
 ¼ cup butter, softened
 1 3.4 oz box instant vanilla pudding
 1 cup brown sugar, packed
 1 cup sugar
 1 ½ tsp salt
 2 tsp cinnamon
 2 tsp vanilla extract
For Pie Crust
 1 ¼ cups flour
 ½ cup butter, cut into ½" pieces & frozen
 1 pinch salt
  cup ice cold water
Whipped Cream
 1 cup heavy cream
 2 tbsp sugar
 1 tsp vanilla extract

Directions

For Pie Crust
1

Place flour and salt in the bowl of a food processor and pulse a couple times to remove any lumps in flour.

2

Add frozen butter to food processor and pulse 3-5 times, until pea sized pieces of butter are throughout the flour.

3

Slowly drizzle in water, 1 tbsp at a time, while pulsing until it just comes together.

4

On a lightly floured surface, press dough together into a flat disc, wrap in plastic wrap and place in fridge overnight for at least 1 hour before using.

For Sweet Potatoes
5

Preheat oven to 425 degrees, and bake sweet potatoes on a baking sheet, lined with foil until fork tender - about an hour.

To Make Pie
6

Preheat oven to 350 degrees, or lower oven temperature after baking sweet potatoes.

7

Roll out pie dough to ¼" thickness, and press into 9" pie plate. Trim excess crust.

Place in fridge or freezer for 10 minutes.

8

Line frozen crust with parchment paper, and fill with dried beans or pie weights and bake 10 minutes. Remove from oven, and remove parchment and weights.

9

While crust is baking, prepare filling. Scoop out sweet potato from skin, and add to bowl of stand mixer. With whisk attachment, whisk potatoes until smooth.

10

Pour potatoes into a bowl, and measure 2 cups of whipped sweet potatoes and set aside.

11

In bowl of stand mixer, combine eggs, evaporated milk, butter, vanilla pudding mix, sugars, salt, cinnamon and vanilla and beat on medium speed until smooth.

12

With mixer running on low, add sweet potatoes, 1 cup at a time. Turn speed of mixer up, and whisk until smooth.

13

Pour filling into par-baked crust, and bake for 60-65 minutes.

Remove from oven and let cool completely before serving.

14

Serve topped with whipped cream and a dusting of cinnamon.

For Whipped Cream
15

Place bowl of stand mixer and whisk in freezer for 10 minutes.

16

Add all ingredients to bowl, and whisk together on high speed until cream reaches stiff peaks.

Be sure not to over beat cream, or it will turn to butter.

Sweet Potato Pie

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Next Up:

Cranberry Sauce

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