Old-Fashioned Sweet Potato Pie

This spiced and creamy Old-Fashioned Sweet Potato Pie belongs on your holiday table. It’s a traditional from-scratch dessert that’s perfect to prepare ahead of time.

Prep Time30

Cook Time1 45

Sweet Potato & Pie Cool Time, Divide2 15

Total Time4 30

Servings:

Calories: 318kcal

Author: Karin and Ken

Ingredients

Pie Crust

1 cup all-purpose flour
½ teaspoon salt
1 teaspoon brown sugar
⅔ cup cold Butter
¼ cup ice-cold water

Sweet Potato Filling

3 2 pound sweet potatoes, with skin or 2 ½ cups mashed sweet potatoes
½ cup butter softened
¾ cup white sugar
½ cup brown sugar
¼ cup heavy cream
3 large eggs
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 teaspoons vanilla extract

Instructions

Cook the Sweet Potatoes: Choose Your Method

Oven: Preheat the oven to 425°F. Pierce the sweet potatoes several times with a fork and bake for 45–60 minutes, or until completely tender through the center.
Microwave: Pierce the potatoes and microwave on high for 5 minutes. Turn them over and microwave for approximately another 5 minutes, or until tender.
Let the potatoes cool until comfortable enough to handle.

Make the Pie Crust

Whisk the flour, salt, and brown sugar together in a large bowl. Cut or work the cold butter into the flour mixture until coarse crumbs form. Add the ice-cold water 1 tablespoon at a time, mixing just until the dough holds together when pressed. Form the dough into a ball without overworking it.
Roll the dough on a lightly floured surface or between two sheets of parchment paper into an approximately 12-inch circle less than ¼ inch thick. Carefully transfer it to a 9-inch pie plate and gently press it into the bottom and sides without stretching. Trim the dough to about ½ inch beyond the edge of the pie plate and crimp the edges. Refrigerate the unbaked pie crust while preparing the filling.

Prepare the Sweet Potato Filling & Bake

Cut the sweet potatoes in half, scoop out the flesh, and measure 2½ cups. While still warm, mash the sweet potato with the softened butter until mostly smooth. Let the mixture cool until it is no longer hot. Add the granulated sugar, brown sugar, heavy cream, eggs, nutmeg, cinnamon, cloves, and vanilla. Mix until smooth and evenly combined.
Reduce the oven temperature to 350°F if you baked the sweet potatoes, or preheat it to 350°F if you used the microwave method. Pour the sweet potato filling into the chilled pie crust and smooth the top. Bake for 55–60 minutes, or until the filling is set around the edges and the center still jiggles slightly when the pie is gently moved.
Transfer the pie to a wire rack and cool completely at room temperature for approximately 2 hours. The filling will continue to set as it cools. Slice and serve once completely cooled.

Notes

Cool the mashed sweet potatoes slightly before adding the eggs to prevent scrambling and a lumpy filling.
Don’t worry if the center has a slight jiggle when the pie comes out of the oven. It will continue to set as it cools, but a runny center means it needs more time to bake.
If the crust browns too quickly, loosely cover the edges with foil.

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