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5.0 from 30 votes

Classic Sweet Potato Pie

My creamy sweet potato pie recipe is a scrumptious blend of sweet and savory flavors. Its buttery, flaky crust complements the creamy filling with nutmeg, cloves, ginger, and cinnamon. This is the perfect dessert to enjoy for Thanksgiving and Christmas.

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 12 slices
Calories: 453 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt
  • 1 cup butter diced into 1/4" pieces
  • 6 tablespoons ice water
Sweet Potato Filling:
  • 1 lb sweet potatoes
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup maple syrup
  • 1/2 cup heavy cream
  • 2 large eggs
  • 2 egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
Egg Wash:
  • 1 large egg beaten
  • 1 tablespoon milk
Garnish:
  • Whipped Cream

Instructions

Pie Crust:
    Cup of Yum
  1. Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
  2. Add very cold diced butter and pulse again until the mixture looks dry and like coarse crumbs.
  3. Add ice water and pulse just until moist, small clumps are formed. Pause and toughen the dough with your fingers. If it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water, or the dough will be sticky.
  4. Make a ball and place the dough onto a clean work surface. Divide it in half, form two balls, and press them into two disks. Cover with plastic wrap and refrigerate for 1 hour before using.
Filling:
  1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil over medium heat and boil for 45-50 minutes or until super soft when tested with a fork.
  2. Discard the boiling water and run the potatoes under icy water.
  3. Peel off the skin and let the potatoes cool. Cut them into chunks and place them in a large bowl. Using a mixer, beat the potatoes at medium to high speed until smooth.
  4. Add the remaining "Filling "ingredients and beat on high speed until smooth and well combined.
Assemble the Pie:
  1. Preheat oven to 350°F.
  2. Roll out one of the disks of chilled dough on a floured work surface, making a circle 12 inches in diameter.
  3. Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.
  4. Spread the filling into the prepared crust. Brush the edges with egg wash.
  5. Bake for 55-60 minutes or until the center is just slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean.
  6. Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.
  7. Serve with whipped cream.

Nutrition Information

Calories 453kcal (23%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 26g (40%) Saturated Fat 9g (45%) Cholesterol 95mg (32%) Sodium 342mg (14%) Potassium 261mg (7%) Fiber 3g (12%) Sugar 25g (50%) Vitamin A 6446IU (129%) Vitamin C 1mg (1%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 453

% Daily Value*

Calories 453kcal 23%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 95mg 32%
Sodium 342mg 14%
Potassium 261mg 6%
Fiber 3g 12%
Sugar 25g 50%
Vitamin A 6446IU 129%
Vitamin C 1mg 1%
Calcium 93mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.