Sweet Potato Pie
User Reviews
4.5
54 reviews
Excellent
Sweet Potato Pie
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Sweet Potato Pie features a tender, flaky homemade crust filled with a smooth custardy mixture of cooked sweet potatoes, eggs, butter, sugar, spices, bourbon, and molasses. The pie balances warmth from nutmeg and vanilla with deep sweetness from brown sugar and molasses, giving it a rich, aromatic flavor. The bourbon adds subtle complexity, while the filling has a creamy yet firm texture. This pie suits holiday meals or any occasion that calls for a comforting sweet dessert.
Description
The pie begins with a homemade crust made from a blend of cold butter, shortening, flour, sugar, salt, vodka, and ice water, processed to a dough that is rolled and transferred to a pie plate. The crust is designed to be flaky and crisp with a subtle sweetness. For the filling, sweet potatoes are cooked until soft, mashed, then combined with butter, eggs, sugar, spices, bourbon, molasses, vanilla, and milk to create a richly flavored custard.
This custard is poured into the prepared crust and baked until set with a smooth, firm texture that slices cleanly. The nutmeg and vanilla provide warmth, and the bourbon offers a nuanced depth of flavor. The molasses and brown sugar enrich the sweetness and color.
Sweet Potato Pie is traditionally served with whipped cream and can be prepared a day in advance. It stores well at room temperature for a day or refrigerated for several days. The entire pie, or slices, can be frozen wrapped tightly for up to two months and thawed before serving. The pie can be enjoyed cold, warmed gently, or at room temperature.
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Ingredients
For the Pie Crust
- 1¼ cups all-purpose flour divided
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold, cut into 1/4-inch slices
- ¼ cup vegetable shortening chilled, solid, cut into 2 pieces
- 2 tablespoons vodka cold
- 2 tablespoons water ice
For the Sweet Potato Filling
- 2 pounds sweet potato
- 2 tablespoons butter softened, unsalted
- 3 egg
- 2 egg yolk
- 1 cup granulated sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons bourbon
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- ⅔ cup milk whole
- ¼ cup dark brown sugar packed
Instructions
- Make the Pie Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.
- Roll out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Wrap with plastic and refrigerate at least 2 hours and up to one day in advance.
- Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees.
- Blind-Bake Pie Crust: Adjust oven rack to lower-middle position and preheat to 350 degrees F. Remove the chilled pie shell from the refrigerator and line with a large sheet of aluminum foil, pressing it so it conforms to the pie plate, and over the edges of the pie. Fill the whole way to the top with white granulated sugar, then transfer the pie plate to a rimmed half sheet pan and bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling. Adjust oven rack to center position.
- Make the Sweet Potato Filling: Prick sweet potatoes several times with fork and microwave for 5 minutes; turn each potato over and continue to cook until tender, but not mushy, about 5 minutes longer. Cool 10 minutes.
- Halve each potato, and scoop the flesh into a medium bowl (discard skin); you should have about 2 cups of cooked sweet potato. While the potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
- In a separate medium bowl, whisk together eggs, yolks, sugar, nutmeg, and salt; stir in bourbon, molasses, and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
- Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, then serve.
Notes
- You can substitute your own pie crust recipe or store-bought crust if preferred.
- Cooking sweet potatoes in the microwave is quicker, but oven-baking at 400°F for 40-50 minutes is an alternative.
- Optionally reduce or omit the bourbon to adjust flavor intensity.
- The pie can be made ahead and stored at room temperature for a day or refrigerated up to 4 days, covered loosely.
- Freeze the whole pie or slices up to 2 months, thaw overnight in the refrigerator before serving; reheat slices or pie gently if desired.
- Whipped cream is recommended for serving.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
113mg
(38%)
Sodium
256mg
(11%)
Potassium
402mg
(9%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
13300IU
(266%)
Vitamin C
2.1mg
(2%)
Calcium
71mg
(7%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 113mg | 38% |
| Sodium | 256mg | 11% |
| Potassium | 402mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 13300IU | 266% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
54 reviews
Excellent
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