americansweet-potatopieclassicholidaybakingcustard

Sweet Potato Pie

Name: Sweet Potato Pie
Prep time: 18 min
Cook time: 32 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 75 g all-purpose flour; 45 g cold unsalted butter, diced; 1 g fine salt; 18 g ice water; 180 g sweet potato, peeled and cut in chunks; 1 large (50 g without shell) egg; 120 g sweetened condensed milk; 20 g unsalted butter, melted and cooled slightly; 20 g light brown sugar; 2 g ground cinnamon; 0.5 g ground nutmeg; 1 g fine salt; 3 g vanilla extract; 2 g unsalted butter, for greasing the tin if needed

This sweet potato pie has a flaky, buttery crust and a smooth spiced custard filling with warm notes of cinnamon, nutmeg, and vanilla. Rich condensed milk gives it a luscious texture, while the sweet potato adds earthy sweetness and a beautifully soft, velvety finish.

2 servings

761 kcal

American

Ingredients

Pastry shell

75 gall-purpose flour
45 gcold unsalted butter, diced
1 gfine salt
18 gice water

Sweet potato filling

180 gsweet potato, peeled and cut in chunks
1 large (50 g without shell)egg
120 gsweetened condensed milk
20 gunsalted butter, melted and cooled slightly
20 glight brown sugar
2 gground cinnamon
0.5 gground nutmeg
1 gfine salt
3 gvanilla extract

For finishing

2 gunsalted butter, for greasing the tin if needed

Instructions

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.
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.
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.
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
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.
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.
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.

Nutrition per serving

761 kcal

Calories

13g

Protein

71g

Carbs

47g

Fat

Fiber

Notes

•For a deeper flavor, roast the sweet potato instead of steaming it, but this will add time.
•If the dough softens while lining the tin, chill it briefly before baking.
•A small dollop of lightly whipped cream is a classic accompaniment.
•Freshly grated nutmeg gives a more fragrant result than pre-ground.

Background

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.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free