The Heart of the Pie
Let’s talk about sweet potatoes. They are not just orange lumps. They are sunshine from the earth. When you bake them, their smell fills the whole house. It smells like a warm hug. Doesn’t that smell amazing?
Mashing them while warm is my favorite part. You add the butter and it just melts right in. I leave a few little lumps on purpose. It makes the filling feel real and homemade. This matters because good food should have a little character, just like people.
A Little Story About Crust
I was so scared of pie crust as a girl. My first one was tough as an old boot. My grandma saw my sad face. She said, “Fiona, your hands are too warm. You’re hugging the dough to death.” I still laugh at that.
Now I know the secret. Keep everything cold. Chill the dough twice. Don’t stretch it in the pan. A tender crust is a gift you give yourself. It’s worth the extra time. Do you have a kitchen fear you finally overcame?
The Magic in the Middle
The filling is where the magic happens. You whisk the eggs and sugar. Then you add the bourbon and spices. It smells like a holiday in a bowl. *Fun fact: the nutmeg and bourbon are old friends. They bring out the sweet potato’s flavor instead of hiding it.
Sprinkling brown sugar on the hot crust is my trick. It makes a thin, sweet layer on the bottom. This matters. It keeps the crust crisp under the creamy filling. No one likes a soggy bottom! What’s your favorite secret kitchen trick?
Patience is a Virtue
The baking part tests your patience. You wait until the edges are set. But the center should still have a little jiggle. It will finish setting as it cools. Taking it out too early is the biggest mistake.
Then comes the hardest part. You must let it cool completely. I know, I know. You want to slice it right away. But trust me. A cooled pie slices cleanly. The flavors settle and become friends. It tastes better this way.
Your Turn at the Table
This pie is more than dessert. It is a piece of history. Sweet potatoes grew here long before we did. Making this pie connects us to that long story. That is a beautiful thing to think about.
Now I want to hear from you. Do you like your sweet potato pie plain, or with a big cloud of whipped cream on top? Tell me your favorite way to eat it. I love learning from all of you.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached all-purpose flour | 1 ¼ cups | For the pie dough |
| Table salt | ½ teaspoon + ¼ teaspoon | ½ tsp for dough, ¼ tsp for filling |
| Granulated sugar | 1 tablespoon + 1 cup | 1 tbsp for dough, 1 cup for filling |
| Unsalted butter, chilled | 4 tablespoons | Cut into ¼-inch pieces for dough |
| Vegetable shortening, chilled | 3 tablespoons | For the dough |
| Ice water | 4 – 5 tablespoons | For the dough |
| Sweet potatoes | 2 pounds (about 5 small/medium) | For the filling |
| Unsalted butter, softened | 2 tablespoons | For the filling |
| Large eggs | 3 | For the filling |
| Egg yolks | 2 | For the filling |
| Fresh ground nutmeg | ½ teaspoon | For the filling |
| Bourbon | 2 – 3 tablespoons | For the filling |
| Molasses | 1 tablespoon | Optional, for the filling |
| Vanilla extract | 1 teaspoon | For the filling |
| Whole milk | â…” cup | For the filling |
| Packed dark brown sugar | ¼ cup | For sprinkling in crust |
Instructions
Step 1: Let’s make the crust. Pulse the flour, salt, and sugar together. Add the cold butter and shortening. Pulse until it looks like coarse crumbs. Tip it all into a medium bowl. (Keep everything cold for a flaky crust!)
Step 2: Sprinkle ice water over your crumbs. Use a spatula to fold it in. Squeeze a bit in your hand. Does it stick together? If not, add one more spoon of water. Form the dough into a flat disk and wrap it up. It needs a good chill in the fridge.
Step 3: Roll your dough into a big circle. Fold it gently into quarters. Unfold it into your pie plate. Don’t stretch the dough, just let it settle in. Trim and crimp the edges pretty. Then it goes back to the fridge, and even the freezer!
Step 4: Preheat your oven. Line the cold crust with foil. Fill it with pie weights or dried beans. Bake it until it’s set. Then, take the weights out and bake a little more. See that light golden color? Perfect. Set it aside to cool a bit.
Step 5: Now for the sweet potatoes. Poke them and microwave until soft. Let them cool just enough to handle. Scoop the warm, orange flesh into a bowl. Mash in the butter right away. I still laugh at how the butter melts so nicely.
Step 6: Whisk the eggs, sugar, nutmeg, and salt together. Stir in the bourbon, molasses, and vanilla. Doesn’t that smell amazing? Whisk in the milk last. Now, gently mix this into your sweet potatoes. You want it smooth and lovely.
Step 7: Warm your crust for five minutes. Sprinkle brown sugar on the bottom. This makes a sweet, caramelly surprise. Pour your filling right over the sugar. What’s your favorite pie filling flavor? Share below!
Step 8: Bake your pie until the edges are set. The very center should still have a little jiggle. It will finish setting as it cools. Let it cool completely on a rack. This is the hardest part, waiting for a slice!
Creative Twists
You can make this pie your own. Try a gingersnap crust instead of the regular one. Just crush the cookies and mix with butter. Or, swap the nutmeg for a pinch of cinnamon and cardamom. It tastes like a cozy hug. For a fun topping, add mini marshmallows for the last five minutes of baking. They get all toasty and sweet. Which one would you try first? Comment below!
Serving & Pairing Ideas
This pie is wonderful all on its own. A dollop of fresh whipped cream is classic. A sprinkle of toasted pecans adds a nice crunch. For a drink, a small glass of cream sherry is a nice grown-up match. For the kids, I love warm apple cider. It just feels right with pie. Which would you choose tonight?
Keeping Your Sweet Potato Pie Perfect
Let your pie cool completely on the rack first. Then, cover it loosely with plastic wrap. It will be happy in the fridge for about four days. You can also freeze a whole pie for later. Just wrap it tightly in plastic and foil first.
I once sent a frozen pie home with my grandson. He said it tasted just-baked months later! To reheat, warm a slice in a low oven. This keeps the crust crisp. A microwave will make it soggy.
Batch cooking the filling is a great trick. Make a double batch and freeze one portion. You will have a head start on your next pie. This matters because good food should be shared easily. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Pie Problems
Is your filling too runny? Your sweet potatoes might have been too wet. Next time, mash them in a pan. Let some steam cook off for a few minutes. This makes the filling set up nicely.
I remember when my crust shrank badly. I had stretched the dough to fit the pan. Now I gently press it in. Always chill the crust before baking. This matters for a tall, pretty edge.
Does your pie have cracks on top? It baked just a little too long. Take it out when the center still jiggles slightly. It will set as it cools. This matters for a smooth, creamy texture. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free flour blend for the crust. It works just fine.
Q: Can I make it ahead? A: Absolutely. Bake the pie one day before you need it. Keep it covered in the fridge.
Q: What if I don’t have bourbon? A: Use extra vanilla or a tablespoon of orange juice. The flavor will still be wonderful.
Q: Can I double the recipe? A: You can make two pies. I do not recommend making one giant deep-dish pie.
Q: Is the molasses important? A: It is optional but lovely. It adds a deep, cozy flavor. *Fun fact: Molasses is what gives brown sugar its color and taste!* Which tip will you try first?
From My Kitchen to Yours
I hope this recipe becomes a favorite in your home. It holds so many good memories for me. The smell of it baking is pure comfort. I would love to hear about your baking adventure.
Please tell me all about it in the comments. Have you tried this recipe? Share a picture or tell me who you shared it with. Your stories are my favorite thing to read.
Happy cooking!
—Fiona Brooks.
Ultimate Sweet Potato Pie Recipe
Description
A classic dessert featuring a flaky homemade crust and a rich, spiced sweet potato filling with a hint of bourbon.
Ingredients
Pie Dough
Sweet Potato Filling
Instructions
- For the Crust: Combine the flour, salt, and sugar in a food processor with a few quick pulses. Add the chilled butter pieces and pulse five times, about one second each. Add the shortening and pulse another four times, until the mixture looks like coarse meal with small, pea-sized bits of butter. Transfer to a medium bowl.
- Sprinkle 4 tablespoons of ice water over the mixture. Using a folding motion with a spatula, mix until the dough just begins to clump together when squeezed. Add an extra tablespoon of water if needed. Turn the dough out, gather it into a ball, and flatten it into a 4-inch disk. Wrap in plastic and chill for at least 30 minutes.
- Once chilled, let the dough soften slightly if very firm. Roll it out to a 12-inch circle. Fold it into quarters, place the point in the center of a 9-inch pie plate, and unfold.
- Gently fit the dough into the plate without stretching. Trim the overhang to ½ inch, then tuck it under itself to create a thicker edge. Crimp the edge as desired. Refrigerate for 40 minutes, then freeze for 20 minutes.
- Preheat the oven to 375°F. Line the chilled shell with a doubled piece of heavy-duty foil and fill with pie weights. Bake on the middle rack for 17-20 minutes. Carefully remove the foil and weights, then bake for another 9 minutes until light golden. Set aside and reduce oven temperature to 350°F.
- For the Filling: Pierce the sweet potatoes and microwave them on paper towels for about 10 minutes total, turning halfway, until tender. Let cool for 10 minutes. Scoop the flesh into a bowl, discarding the skins. While still warm, mash in the butter, leaving some small lumps.
- In a separate bowl, whisk the eggs, yolks, sugar, nutmeg, and salt. Stir in the bourbon, optional molasses, and vanilla, then whisk in the milk. Gradually blend this mixture into the sweet potatoes.
- To Assemble and Bake: Warm the par-baked crust in the oven for about 5 minutes. Sprinkle the brown sugar evenly over the bottom. Pour the filling over the sugar.
- Bake at 350°F for approximately 45 minutes, until the edges are set but the center still jiggles slightly. Cool completely on a wire rack before serving.
Notes
- For a smoother filling, puree the sweet potato mixture in a food processor or blender. The pie can be made a day ahead; store covered in the refrigerator.
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