Sweet Potato Pie

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. If your tart tin is not nonstick, lightly grease it. In a bowl, rub the flour, cold butter, and salt together with your fingertips until the mixture looks like coarse crumbs. Add the ice water and mix just until the dough comes together; do not overwork or the crust will toughen.

   75 g all-purpose flour45 g cold unsalted butter, diced1 g fine salt18 g ice water2 g unsalted butter, for greasing the tin if needed
2. 2

   Roll the dough between sheets of baking paper into a round about 3 mm thick and line a 12-14 cm pie or tart tin. Press it well into the corners, trim the edge, and prick the base with a fork. Chill or freeze the shell for 10 minutes so it keeps its shape in the oven.

   75 g all-purpose flour45 g cold unsalted butter, diced1 g fine salt18 g ice water
3. 3

   Meanwhile, steam or microwave the sweet potato until completely tender, about 8-10 minutes. It should mash smoothly with no firm bits, or the filling will be grainy.

   180 g sweet potato, peeled and cut in chunks
4. 4

   Bake the chilled shell for 12 minutes at 200°C until the edges are just beginning to turn pale golden and the base looks set. If it puffs, gently press it down after baking. Lower the oven to 175°C.

5. 5

   Mash the hot sweet potato until very smooth, then whisk in the egg, condensed milk, melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until fully combined and glossy. For the silkiest texture, pass the mixture through a sieve or blend briefly.

   180 g sweet potato, peeled and cut in chunks1 large (50 g without shell) egg120 g sweetened condensed milk20 g unsalted butter, melted and cooled slightly20 g light brown sugar2 g ground cinnamon0.5 g ground nutmeg1 g fine salt3 g vanilla extract
6. 6

   Pour the filling into the warm crust and smooth the top. Bake at 175°C for 22-25 minutes, until the edges are set and the center has a slight wobble like custard. Avoid overbaking, which can cause cracks and a dry texture.

   180 g sweet potato, peeled and cut in chunks1 large (50 g without shell) egg120 g sweetened condensed milk20 g unsalted butter, melted and cooled slightly20 g light brown sugar2 g ground cinnamon0.5 g ground nutmeg1 g fine salt3 g vanilla extract
7. 7

   Cool the pie for at least 10 minutes before slicing. Serve slightly warm or at room temperature for the best flavor and a properly set filling.

Origin & History

Sweet potato pie is a classic Southern American dessert with deep roots in African American culinary traditions. It evolved as a regional alternative to pumpkin pie, using sweet potatoes, which were widely grown and cherished in the South. The pie remains a staple on holiday tables, especially at Thanksgiving and family celebrations.