Sweet Potato Pie
Sweet potato pie comes from the American South and sits close to pumpkin pie, but the filling is denser and smoother, with an earthy, buttery flavour from the sweet potatoes and plenty of nutmeg. The sweet potatoes boil in about 20 minutes, the same time the crust needs to par-bake, and beating the mash with an electric mixer pulls out the stringy fibres. Bake it until the very centre still jiggles; it finishes setting on the counter.
Published
- Prep Time
- 30 mins
- Cook Time
- 1 hr 20 mins
- Cool
- 2 hrs
- Total Time
- 3 hrs 50 mins
- Servings
- 8 servings
How do you make Sweet Potato Pie?
To make sweet potato pie, peel, cube and boil 600 g (1 1/4 lb) sweet potatoes until very soft, then beat 450 g (2 cups) of the mash with melted butter, brown and white sugar, nutmeg, cinnamon, evaporated milk and 2 eggs. Pour it into a par-baked 23 cm (9 inch) deep-dish crust and bake at 175°C (350°F) for 50-60 minutes, until the centre barely wobbles. Cool for 2 hours.
- Total time
- 3 hrs 50 mins
- Calories
- 375 per serving
- Protein
- 6 g
- Yield
- 8 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Crust
Filling
To serve
Equipment
23 cm (9 inch) deep-dish pie plate · Parchment paper · Pie weights or dried beans · Baking sheet · Medium pot · Large mixing bowl · Electric mixer
Quick Directions
Boil the sweet potatoes
Peel the sweet potatoes and cut them into 4 cm (1 1/2 inch) chunks.
Par-bake the crust
Blind-bake the crust at 200°C (400°F) for 20 minutes, then lower the oven to 175°C (350°F).
Make the filling
Weigh 450 g (2 cups) of the warm sweet potato into a large bowl and beat it with an electric mixer on medium speed for 1-2 minutes, until smooth.
Bake until just set
Bake at 175°C (350°F) for 50-60 minutes, until the very centre still jiggles slightly.
Cool
Cool the pie on a rack for 2 hours; the centre firms up as it cools.
Step-by-Step Instructions
Every step for making sweet potato pie, written out in full.
Boil the sweet potatoes
Peel the sweet potatoes and cut them into 4 cm (1 1/2 inch) chunks. Put them in a pot, cover with cold water by 2.5 cm (1 inch) and bring to a boil. Simmer for 15-20 minutes, until a knife slides into the biggest piece with no resistance. Drain well and return them to the hot pot for 1-2 minutes so the surface water steams off.
Par-bake the crust
While the sweet potatoes cook, heat the oven to 200°C (400°F) with a rack in the lower third. Fit the crust into the pie plate, crimp the edge and chill it for 15 minutes. Line it with parchment, fill with pie weights or dried beans and bake for 15 minutes. Lift out the parchment and weights and bake for 5 minutes more, until the base looks dry. Lower the oven to 175°C (350°F).
Make the filling
Weigh 450 g (2 cups) of the warm sweet potato into a large bowl and beat it with an electric mixer on medium speed for 1-2 minutes, until smooth. Pull off any stringy fibres that wind around the beaters. Beat in the melted butter, both sugars, nutmeg, cinnamon, ginger and salt, then the evaporated milk and vanilla. Add the eggs one at a time, beating on low just until smooth.
Bake until just set
Set the crust on a baking sheet, pour in the filling and smooth the top. Bake for 50-60 minutes, until the edges are set and slightly puffed and the very centre still jiggles a little when you nudge the pan. A thin knife pushed in 2.5 cm (1 inch) from the centre should come out clean, and the centre reads about 80°C (175°F) on an instant-read thermometer. If the crust browns too fast, cover the edge with strips of foil.
Cool
Cool the pie on a rack for 2 hours; the centre firms up as it cools. Serve at room temperature with whipped cream, or cover and refrigerate.
Recipe Tips
- Boil the sweet potatoes until they are completely soft. Firm pieces leave small lumps in the filling that beating will not remove.
- Weigh the mash. Sweet potatoes vary a lot in size, and extra mash gives a heavier filling that takes longer to set. Eat any leftover with butter and salt.
- For the smoothest filling, press the mash through a sieve instead of beating it.
- Take the pie out while the very centre still jiggles. Overbaking makes the filling crack and turn grainy.
- The filling is an egg and milk custard, so refrigerate the pie once it has cooled.
Variations
- Brown the butter in a small pan until it smells nutty and has brown flecks, then cool it for 5 minutes before adding it to the mash.
- Roast the sweet potatoes whole at 200°C (400°F) for 45-60 minutes, until very soft, instead of boiling them. Scoop out the flesh and measure 450 g (2 cups).
- Use the same amount of whole milk or 10-12% cream in place of the evaporated milk.
- Replace 1/2 tsp of the vanilla with 1 tbsp bourbon.
Nutrition (per serving)
| Calories | 375 |
|---|---|
| Protein | 6 g |
| Carbs | 47 g |
| Fat | 18.5 g |
| Saturated fat | 10 g |
| Fibre | 2 g |
| Sugar | 24 g |
| Sodium | 320 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours of baking, for up to 4 days.
- Freezer
- Freeze the baked, cooled pie, well wrapped, for up to 1 month. Thaw overnight in the fridge; the crust softens slightly.
Sweet Potato Pie FAQs
What is the difference between sweet potato pie and pumpkin pie?
Both are spiced custard pies baked in a pastry crust. Sweet potato pie uses mashed sweet potatoes, so the filling is denser and smoother, with a buttery, earthy flavour and usually more nutmeg. Pumpkin pie is lighter and is most often spiced with cinnamon, ginger and cloves.
How do I know when sweet potato pie is done?
The edges are set and slightly puffed, and the very centre still jiggles a little when you nudge the pan. A thin knife pushed in 2.5 cm (1 inch) from the centre comes out clean, and the centre reads about 80°C (175°F). The pie firms up as it cools.
Why did my sweet potato pie crack?
It was overbaked or cooled too quickly. Take it out of the oven while the very centre still jiggles, and let it cool slowly on a rack away from drafts.
Can I use canned sweet potatoes?
Yes. Drain canned sweet potatoes (sometimes labelled yams), rinse them if they were packed in syrup and mash 450 g (2 cups) until smooth. If they were in syrup, cut the granulated sugar to 25 g (2 tbsp).
Does sweet potato pie need to be refrigerated?
Yes. The filling is a custard made with eggs and milk, so refrigerate the pie within 2 hours of baking. Covered, it keeps for up to 4 days in the fridge.
Can I make sweet potato pie ahead?
Yes. Bake it 1-2 days ahead, cool it completely, then cover and refrigerate. Serve it cold, or let slices stand at room temperature for 30 minutes first.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
