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Dutch Sweet Potato Pie Recipe
This Dutch Sweet Potato Pie Recipe is silky, rich, creamy, and smooth with an amazing crunchy streusel topping. Goes head to head with your favorite pumpkin pie at any gathering.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings: 8
Calories: 494 kcal
Ingredients
For the Filling:
- 1 ½ lbs sweet potato
- ½ cup salted butter softened
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup evaporated milk
- 2 large eggs lightly beaten
- 1 TB freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp table salt
For the Pecan Topping:
- 1 cup brown sugar packed
- ½ cup pecans chopped
- ¼ cup butter chilled
- 2 tsp cinnamon
1 recipe for all butter crust
Instructions
- Prepare ahead: Make the pecan topping by mixing pecan topping ingredients together until it resembles coarse sand with some clumps. Cover and chill until ready to use. Can be done up to 2 days in advance. Heat oven to 425F and roast whole sweet potatoes with skin on for 60 minutes or until very soft (may need to roast longer if your potatoes are large.) Let cool before removing skin.
- Make the Filling: Place roasted, peeled sweet potatoes in a large bowl. Mash well. Add butter and mix well. Add remaining filling ingredients, beating on medium speed with electric mixer until smooth and silky.
- Allow pie dough to sit at room temperature for 10 minutes for easy rolling. Roll it out into a circle that is a bit larger than rim of a deep dish 9" pie pan, leaving enough edge to fold over and crimp. Press dough into pan, fold the edges under and crimp or use fork to press edges down. Use rubber spatula to transfer filling into pie crust.
- Bake at 425F on lowest rack for 10 minutes. Lower oven to 325F. Sprinkle streusel topping over pie and bake another 50-60 minutes or until center is set. Cover edges of pie loosely with foil or pie edge protector to prevent edges from browning too quickly. Let pie cool completely before slicing.
Cup of Yum
Notes
- Roasting the sweet potatoes whole with skin on gives them a depth of flavor that only whole roasting provides. You can roast potatoes a day ahead.
- If you're in a time crunch, store bought pie crust can work in a jiffy. However, homemade will always taste best.
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
Serving
1g
Calories
494kcal
(25%)
Carbohydrates
70g
(23%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
213mg
(9%)
Potassium
566mg
(16%)
Fiber
4g
(16%)
Sugar
56g
(112%)
Vitamin A
17006IU
(340%)
Vitamin C
17mg
(19%)
Calcium
139mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 494
% Daily Value*
| Serving | 1g | |
| Calories | 494kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 213mg | 9% |
| Potassium | 566mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 56g | 112% |
| Vitamin A | 17006IU | 340% |
| Vitamin C | 17mg | 19% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.