Sweet Potato Pie Recipe - The Cookie Rookie® (2024)

4.79 from 14 votes

Author: Becky Hardin

For the Crust

• ▢ 1¼ cups all-purpose flour 150 grams
• ▢ 1 teaspoon granulated sugar 4 grams
• ▢ ½ teaspoon kosher salt
• ▢ ¼ cup unsalted butter 57 grams, COLD and cut into small cubes (½ stick)
• ▢ ¼ cup vegetable shortening 46 grams, COLD and cut into cubes (¼ stick – can be larger than the butter)
• ▢ ¼ cup ice water 57 grams

For the Filling

• ▢ 1¼ pounds sweet potatoes 567 grams (about 3 medium potatoes – you’ll need 2 cups mashed)
• ▢ 2 large eggs 100 grams
• ▢ ½ cup brown sugar 107 grams
• ▢ ½ cup granulated sugar 100 grams
• ▢ 12 ounces evaporated milk 340 grams (1 can)
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ⅛ teaspoon kosher salt

• In a large bowl, whisk the flour, sugar, and salt together.

  1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt

• Add in the butter and shortening, and a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.

  ¼ cup unsalted butter, ¼ cup vegetable shortening

  

• Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together.

  ¼ cup ice water

  

• Use your hands to gently knead the dough a few times until it comes together.

• Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for 1 hour.

  

• While the dough chills, preheat oven to 425°F. Cut the sweet potatoes in half lengthwise and prick the skin all over. Place them cut-side-down on a parchment-lined baking sheet. Bake until the sweet potatoes are tender all the way through, about 45 minutes.

  1¼ pounds sweet potatoes

  

• Spray a 9-inch pie plate with nonstick spray.

• On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Refrigerate while you prepare the filling.

  

• Once the sweet potatoes are cool enough to touch, scoop out the flesh and add it to a large bowl. Mash it until it is smooth.

  

• Whisk in the eggs until combined.

  2 large eggs

  

• Whisk in the brown sugar, sugar, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt until smooth.

  ½ cup brown sugar, ½ cup granulated sugar, 12 ounces evaporated milk, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ⅛ teaspoon kosher salt

  

• Pour the filling into the crust and bake for 15 minutes at 425°F.

  

• Lower the oven temperature to 350°F and bake for 35-40 minutes, until the crust is golden, the edges of the pie are set, and the center is only slightly jiggly.

  

• Let cool completely at room temperature then cover and chill for 2-3 hours before serving.

• While I highly recommend making your own pie crust, you can use a store-bought crust in a pinch.
• For a gluten-free sweet potato pie, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
• While fresh baked sweet potatoes lend the best flavor, you can use canned in a pinch.
• You can use half-and-half in place of the evaporated milk, but it won’t be as rich.
• In place of the cinnamon and nutmeg, you can use pumpkin pie spice.
• If you have leftover pie dough, cut out cute shapes and place them on top of the pie before baking.
• For a lighter pie, leave your sweet potato mash a little bit chunky.
• If the crust begins to brown, cover it with aluminum foil for the remainder of the baking time to keep it from burning.
• When the pie is finished baking, it should puff up a bit and jiggle slightly in the center. If it jiggles too much, it needs more time!
• For the cleanest cuts, chill the pie completely in the refrigerator and wipe off the knife with a damp cloth between cuts.
• The pie crust can be made, wrapped, and stored in the refrigerator for up to 5 days before baking, or roll it out into a pie pan and freeze it wrapped in 2 layers of plastic wrap and 1 layer of foil for up to 3 months. Let thaw in the refrigerator overnight before using.
• You can bake the potatoes, make the filling, and store it tightly covered in plastic wrap in the refrigerator up to 3 days before baking.

Storage:Store sweet potato pie tightly covered with plastic wrap in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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