Silky Sweet Potato Pie with Buttery Crust

Why You’ll Love This Recipe

• Silky-smooth custard made from real roasted sweet potatoes and evaporated milk.
• Warm spices—cinnamon and nutmeg—balance natural sweetness without overpowering.
• Buttery, flaky crust that stays crisp thanks to a quick partial blind bake.
• Perfect make-ahead pie that slices cleanly and shines with a cloud of vanilla whipped cream.

Grocery List

• Produce: 2 large sweet potatoes (orange-fleshed)
• Dairy: Unsalted butter, evaporated milk, eggs, heavy cream
• Pantry: All-purpose flour, light brown sugar, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, fine sea salt

Full Ingredients

Buttery Pie Crust (homemade option)

• 1 1/4 cups (160 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp fine sea salt
• 10 tbsp (140 g) unsalted butter, very cold and cut into 1/2-inch cubes
• 3–4 tbsp (45–60 ml) ice water
• Optional: 1 tsp apple cider vinegar (helps tenderness)

Sweet Potato Filling

• 2 large sweet potatoes (about 1 3/4 lb / 800 g), roasted and peeled
• 2 1/2 cups (about 600 g) mashed sweet potato (from above)
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (120 ml) evaporated milk
• 2 large eggs, at room temperature
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

For Serving

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (15 g) powdered sugar
• 1/2 tsp vanilla extract
• Optional garnish: Light dusting of cinnamon

Step-by-Step Instructions

Step 1: Roast the sweet potatoes

Preheat the oven to 400°F (200°C). Scrub the sweet potatoes, pat dry, and prick each several times with a fork. Place on a foil-lined baking sheet and roast for 60 minutes, until very tender and a knife slips in easily. Cool just until you can handle them, about 10 minutes, then peel. Mash until smooth; measure out 2 1/2 cups (about 600 g). Set aside to cool slightly so it is warm, not hot.

Step 2: Make the buttery crust (or use store-bought)

In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized bits remain. Sprinkle in ice water (and vinegar if using) 1 tablespoon at a time, tossing just until the dough holds together when squeezed. Form into a 1-inch-thick disk, wrap, and chill 30 minutes.

Step 3: Roll and partially bake the crust

Reduce oven to 375°F (190°C). On a lightly floured surface, roll the dough to a 12-inch circle. Fit into a 9-inch pie plate, trim to a 1-inch overhang, tuck, and crimp. Freeze 15 minutes. Line the crust with parchment and fill with pie weights or dried beans. Bake 15 minutes. Carefully remove weights and parchment, then bake 5 minutes more until the bottom looks dry. Set on a rack. Lower the oven to 350°F (175°C).

Step 4: Mix the filling until silky

In a large bowl, whisk the warm mashed sweet potato with brown sugar until smooth. Whisk in evaporated milk, eggs, melted butter, cinnamon, nutmeg, salt, and vanilla. For an ultra-smooth texture, blend with an immersion blender for 20–30 seconds to remove any fibers or lumps.

Step 5: Fill and bake

Place the par-baked crust on a rimmed baking sheet. Pour in the filling and smooth the top. Bake at 350°F (175°C) for 45–55 minutes, until the edges are set and the center still has a gentle wobble when the pan is nudged. An instant-read thermometer inserted 1 inch from the center should read 175–180°F (79–82°C). If the crust edges brown too quickly, shield with foil.

Step 6: Cool completely

Cool the pie on a wire rack for 2 hours until it reaches room temperature, then refrigerate uncovered for 1–2 hours to fully set. This ensures clean slices and a custard that’s silky rather than runny.

Step 7: Whip the cream and serve

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla to soft peaks, 1–2 minutes by hand or 30–60 seconds with a mixer. Slice the pie and serve cool with a generous dollop of whipped cream and a light dusting of cinnamon if you like.

Pro Tips

• Measure the mash: Use exactly 2 1/2 cups mashed sweet potato for the best custard set.
• Keep butter cold: Cold fat in the crust creates flakiness; chill the dough and freeze the shaped crust before baking.
• Avoid cracks: Bake just until the center jiggles slightly and the internal temp hits 175–180°F; overbaking causes splits.
• Smooth filling: A quick blitz with an immersion blender makes the filling velvety.
• Crisp bottom: Partial blind baking and a hot, preheated baking sheet help prevent soggy crusts.

Variations

• Maple note: Replace 1/4 cup (50 g) brown sugar with 1/4 cup (60 ml) pure maple syrup; reduce evaporated milk to 6 tbsp (90 ml).
• Bourbon twist: Add 1–2 tbsp bourbon to the filling and 1 tsp to the whipped cream.
• Pecan crunch: Sprinkle 1/2 cup chopped toasted pecans over the filling before baking for a subtle crunch.

Storage & Make-Ahead

Pie keeps well, covered and refrigerated, for up to 3 days. For best texture, bake the day before and chill overnight; add whipped cream just before serving. To freeze, wrap the fully cooled, un-garnished pie tightly and freeze up to 1 month; thaw overnight in the refrigerator. Leftover slices can be enjoyed cold or brought to cool room temperature for 30 minutes before serving.

Nutrition (per serving)

Approximate per slice (1/8 pie with whipped cream): 520 calories; 28 g fat; 58 g carbohydrates; 6 g protein; 2 g fiber; 290 mg sodium. Estimates vary based on specific ingredients and brands.