sweet potato pie

5 from 3 votes

A sweet potato pie with a velvety smooth filling and is baked in a flaky pie crust! With a hint of lemon, vanilla, and warm spices to compliment the sweet potatoes!

Prep Time30

Cook Time35

Cooling Time2

Total Time3 5

Course: Dessert

Cuisine: American

Keyword: pie recipe, southern pie, sweet potato, thanksgiving dessert

Servings: Slices

Author: Lindsey Farr

Ingredients

¼ cup unsalted butter softened
1 cup granulated sugar
2 cups sweet potatoes cooked & mashed
3 large eggs room temperature
¼ cup milk
2 teaspoons lemon zest grated
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon whole nutmeg freshly ground or use ground nutmeg
1 unbaked 9-inch pie crust

US Customary - Metric

Instructions

Partially bake the Pie Crust: Preheat the oven to 350°F, roll out the pie dough and line a 9 inch pie pan. Chill at least 1 hour. Place a piece of crumpled parchment paper in side and fill with pie weights or beans. Bake in preheated oven for 15-20 minutes or until the sides begin to turn a golden brown. Remove the parchment with the weights. You can set it aside to cool or use it warm.
Warm the milk in a sauce pot over low heat on the stovetop or in the microwave. Keep warm.
Scrub and wash the sweet potato skins well. Prick a few times with a fork for roasting or peel and cut into large pieces for boiling.
You can boil the peeled potatoes or roast them (350°F) in a baking dish covered with foil until soft and easily pierced with a fork, cake tester, or knife.
Wait until just cool enough to handle and remove the skins. You can simply squeeze it out or scoop it with a spoon. Place the hot sweet potato flesh in a stand mixer bowl fitted with the paddle attachment or in a large mixing bowl.
Beat the butter and sweet potatoes in the bowl of a stand mixer on medium speed or with an electric mixer. The hot potatoes will melt the butter and make a smooth mixture.
Gradually add sugar, beating well after each addition until smooth.
Add the eggs, one at a time; beat after each addition and scrape down the bowl.
Add the warm milk, lemon zest, lemon juice, vanilla, and nutmeg to the sweet potato mixture; stir until fully combined. You can also use a whisk.
Pour the mixture into the partially baked pastry shell. The mixture will still be a little warm, which is ideal.
Bake the pie at 350°F until a knife inserted into the center comes out clean, about 35-40 minutes.
Cool to room temperature before refrigerating. Chill for 2 hours or overnight before slicing and serving. The pie is delicious at room temperature or cold.

Notes

Yield – 1, 9-inch pie
Presentation—Allow the pie to cool at room temperature and then in the refrigerator for at least two hours before slicing it. This will ensure the filling is fully set, giving you a beautiful slice.
Flavor Tips—For the best flavor, roast the sweet potatoes until the sugar starts to caramelize.
Storage – Store the cooled sweet potato pie well-wrapped or in an airtight container at room temperature for 4 days, 2 weeks in the refrigerator or 2 months in the freezer.

Nutrition