This Silky Smooth Sweet Potato Pie is a Thanksgiving classic with a rich, creamy filling and a perfectly spiced butter crust. Each bite delivers the cozy flavors of sweet potatoes and warm spices with a hint of vanilla. Follow this step-by-step recipe for a pie that’s sure to become a holiday favorite!
Ingredients
For the Crust:
- 2 ¼ cups all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- ½ tsp cinnamon
- 1 cup (226g) cold butter, cubed
- ¼ cup ice water
For the Filling:
- 2 large sweet potatoes
- ¾ cup brown sugar (light or dark)
- 1 tsp vanilla extract
- 2 eggs + 1 egg yolk
- ¼ tsp ground ginger
- ¼ tsp freshly grated nutmeg
- ½ cup (120ml) cream
- Optional: ¼ cup bourbon or rum, and/or zest of 1 orange for added flavor depth
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Place the sweet potatoes on a baking sheet, pierce their tops with a fork, and bake for about 40 minutes or until they’re tender.
- Once baked, set aside to cool. Remove skins once they’re easy to handle and slice the sweet potatoes.
Step 2: Make the Pie Crust
- In a food processor, combine the flour, granulated sugar, salt, and cinnamon. Pulse a few times to mix.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- With the processor running, slowly drizzle in the ice water just until the dough begins to come together.
- Turn the dough out onto a pastry mat, form it into a disk, wrap it in plastic wrap, and chill in the freezer for 15-20 minutes.
Step 3: Roll Out the Dough and Blind Bake
- Preheat the oven to 425°F (220°C).
- Roll out the chilled dough on a lightly floured surface to about a ¼ inch thickness.
- Carefully transfer the dough to your pie dish, trimming and shaping the edges as desired.
- To blind bake, line the crust with parchment paper, then add a layer of foil and pie weights or dried beans on top.
- Bake the crust for 15 minutes, then remove it from the oven and allow it to cool slightly.
Step 4: Prepare the Pie Filling
- In a food processor, combine the sweet potato slices, brown sugar, vanilla extract, eggs, egg yolk, ginger, nutmeg, cinnamon, and cream.
- For additional flavor, add bourbon or rum and/or orange zest if desired.
- Blend the mixture until smooth and creamy.
Step 5: Assemble and Bake
- Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
- Optional: For a beautiful golden crust, brush the edge of the pie with an egg wash made by whisking 1 egg with 1 tablespoon of cream or milk.
- Cover the edges with foil or a pie crust shield to prevent over-browning.
- Reduce the oven temperature to 350°F (175°C) and bake the pie for 45-50 minutes. The center should jiggle slightly but will set as it cools.
Step 6: Serve & Enjoy
- Let the pie cool completely before slicing.
- Serve with a dollop of whipped cream and savor the creamy, spiced flavors of this Thanksgiving favorite!
Serving Suggestions
This pie is delicious on its own but is even better with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It’s a wonderful addition to your Thanksgiving dessert table or as a sweet treat during the holiday season.
Storage Tips
- Room Temperature: Store at room temperature for up to 2 days.
- Refrigeration: Store in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes
- Blind Baking Tip: Blind baking prevents a soggy crust, ensuring that the pie crust remains crisp under the filling.
- Sweet Potato Prep: Baking sweet potatoes enhances their natural sweetness, but you can also boil them if you’re short on time.
- Optional Additions: Adding a touch of bourbon or orange zest can elevate the flavor, making it perfect for special occasions.
Frequently Asked Questions
1. Can I make the crust ahead of time?
Yes, you can make the crust a day in advance. Wrap it tightly and store in the fridge until ready to use.
2. Can I use canned sweet potatoes?
Fresh sweet potatoes yield the best flavor and texture, but you can use canned if you’re short on time. Be sure to drain them well.
3. What’s the best type of cream to use?
Heavy cream or half-and-half works best for a rich, smooth filling.
4. Can I make this pie without alcohol?
Absolutely! The bourbon or rum is optional and can be omitted without affecting the pie’s texture.
5. Can I add more spices?
Yes! Feel free to add extra cinnamon, nutmeg, or a dash of cloves for additional warmth.
6. How do I keep the crust edges from burning?
Cover the crust edges with foil or a pie shield to prevent over-browning during baking.
7. Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend for the crust.
8. How can I make this dairy-free?
Substitute the butter with a plant-based alternative, and use coconut milk instead of cream.
9. Should I serve the pie warm or chilled?
Sweet potato pie is delicious both ways! Let it cool completely before slicing for clean slices, but you can reheat it slightly if you prefer.
Enjoy the warm, comforting flavors of this Silky Smooth Sweet Potato Pie—each bite is a taste of Thanksgiving magic that will be a sure hit on any dessert table!
