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Sweet Potato Pie

A smooth and silky sweet potato pie

This sweet potato pie recipe is straight from the Kitchen of Edith Spain. My Grandma was such a big part of my life, and her cooking and baking has greatly influenced this blog. I love that my mom still had her original sweet potato pie recipe that I can now share with all of you.

This sweet potato pie is like velvet. It is creamy and smooth and sweet and delicious. Aside from the pie crust, which I do think is pretty easy, the filling for this pie is so simple.

Boiled sweet potatoes mixed with butter, sugar, and evaporated milk; spiced with cinnamon and nutmeg.

Yum. And if you have leftover pie filling, put it in a baking dish and bake it according to the instructions below. It becomes this amazing sweet potato soufflé is wonderful for breakfast the next morning. Trust me!

I am also introducing a new pie crust with this recipe. This crust is an all butter crust that includes an egg and white distilled vinegar. It is an enriched pie dough that has a bit more structure due to the addition of the egg. I wanted something that was going to be able to stand up to the wet sweet potato pie filling, but is just as flakey and buttery as the pie dough I use for my Apple and Peach pie.


🏷 Time: 4 hours (1 hour active)

🏷 Serves 24 people, makes 2 pies



Pie Crust

  • 3c AP Flour

  • 1tsp Salt

  • 1TBSP Sugar

  • 1.5c Butter, cubed

  • 1 egg

  • 1TBSP Distilled White Vinegar

  • 2TBSP Cold Water

Sweet Potato Filling

  • 6 Sweet Potatoes

  • 1c Sugar

  • 1tsp Cinnamon

  • 1/2tsp Nutmeg

  • 3/4c Butter, room temperature

  • Pinch of Salt

  • 1tsp Vanilla

  • 2 Eggs, room temperature

  • 1c Evaporated Milk


Pie Crust

  • Cut butter into 1/4 inch cubes and place in refrigerator

  • Add egg to a small bowl and lightly beat it

  • Add flour, salt, and sugar to a food processor and pulse 2 to 3 times to combine all ingredients

  • Add butter to food processor and pulse until mixture looks like sand. There shouldn't be an large chunks of butter or flour

  • Add lightly beaten egg, vinegar, and cold water. Process until a dough ball begins to form and pulls away from the side of the processor

  • Wrap dough in plastic wrap and refrigerate for 30 minutes to 2 hours

Pie Filling

  • Boil whole sweet potatoes with the skins on until soft, about 45 minutes.

  • If you have an instant pot: - Fill the bowl insert with 1 cup of water - Place whole sweet potatoes on trivet - Cook under high pressure for 15 minutes - Naturally release the pressure, and remove sweet potatoes

  • Place sweet potatoes in an ice bath. Once cool remove the skins

  • In the base of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy

  • On low speed, add eggs to the butter mixture one at a time, fully incorporating after each addition

  • Add salt, cinnamon, nutmeg, and vanilla, and mix until fully incorporated. Set aside

  • In a blender, add sweet potatoes and evaporated milk. Blend until smooth

  • Fold the sweet potatoes in with the butter mixture until mixture is consistent

The Assembly

  • Preheat oven to 450°F

  • Pull pie dough out of refrigerator and cut in half

  • Roll out the first half to 1/6in thickness, and large enough to hang over your pie dish. If you are making two pies, roll out the second half of dough and cover the next pie dish

  • Press the pie dough into the pie dish - You will want to make sure the pie dough fully gets into the corners of the pie dish. Leave the overhang, we will cut it after we fill it

  • Pour sweet potato mixture into each pie dish and smooth the top with a knife or an icing spatula

  • Trim the excess pie dough using a knife. At this point you can either crimp the edges or leave as is

  • Bake for 10 minutes at 450°F

  • Reduce heat to 325°F and bake for an additional 45 minutes

  • The pie is done when there is only a slight jiggle in the middle

  • Allow to cool completely before cutting and serving



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