The Best Sweet Potato Pie Recipe - Southern Holiday Favorite

The Ultimate Sweet Potato Pie Recipe

Sweet potato pie is a beloved traditional dessert, especially around the holidays like Thanksgiving and Christmas. With its smooth, creamy filling and flaky crust, this southern classic is a crowdpleaser and a staple on many holiday tables. But not all sweet potato pie recipes are created equal. If you want to make the best sweet potato pie that will have everyone begging for seconds, follow this tried and true recipe.

Choosing the Right Sweet Potatoes

The key to amazing sweet potato pie is starting with the right sweet potatoes. Go for organic sweet potatoes whenever possible for better flavor. Look for sweet potatoes that are uniform in size and free of bruises or soft spots. The two most common varieties used for pies are the orange-fleshed and the white-fleshed sweet potato. Both yield great results, but orange sweet potatoes have a richer, deeper flavor that makes for an exceptional pie.

Pre-Baking the Sweet Potatoes

Before you can start on your pie filling and dough, you need perfectly cooked sweet potatoes. The best way is to pre-bake them whole and unpeeled. Start by scrubbing the sweet potatoes and piercing them a few times with a fork. Place them on a lined baking sheet and bake at 400°F for 50-60 minutes, until very tender when pierced. Allow the baked potatoes to cool until easy enough to handle. Then simply scoop out the flesh into a bowl, discarding the skins.

Spices and Flavorings

While sweet potatoes have a nice natural sweetness, you'll want to addwarm spices and flavorings to truly make the pie filling pop. Ground cinnamon, ginger, nutmeg, and allspice complement the potatoes perfectly. Vanilla extract and maple syrup or brown sugar also enhance the flavor. Finally, for a signature creamy texture, mix in evaporated milk. The spices strike the ideal balance of sweet and spice.

Choosing the Right Pie Crust

A flaky, crispy pie crust provides the perfect complement to the rich, smooth filling. You can use an easy store-bought pie dough, or make your own from scratch for the absolute best results. A homemade crustwith butter for flavor and shortening for flaky texture cannot bebeaten. Chill the dough well before rolling it out and lining your pie dish. For extra flair, add a decorative edge or cutouts to the top crust.

Putting It All Together

Once your potatoes are cooked and mashed, it's time to assemble the pie. Mix together the potatoes, sugar, spices, evaporated milk, eggs, and any other flavoringsuntil smooth. Pour the filling into your prepared unbaked pie crust. Top with a second pie crust or decorative cutouts as desired. Brush the top crust lightly with milk or egg wash. Bake at 400°F until the crust is golden brown, about 50-60 minutes.

Serving Your Sweet Potato Pie

Allow your golden, bubbling pie to cool completely before slicing. Serve generous slices with whipped cream or ice cream for a little something extra. Drizzle the plate with caramel or chocolate sauce if you want to gild the lily. Store any leftovers covered in the refrigerator for 3-4 days. Enjoy this southern favorite on its own or alongside other classic holiday desserts.

Tips for the Best Sweet Potato Pie

Now that you have the basic recipe down, let's go over some tips and tricks for taking your sweet potato pie up a notch:

Enhance the Filling

- For deeper flavor, roast the sweet potatoes instead of boiling. This caramelizes the natural sugars.

- Add warm spices like 1/2 tsp each cinnamon, ginger, nutmeg, and allspice.

- Stir in vanilla, maple syrup, or brown sugar to taste for sweetness.

- For silky texture, mix in 1 can evaporated milk.

- Beat in 2 eggs to help set the filling.

- For an orange-hued filling, use orange-fleshed sweet potatoes.

Flawless Pie Crust

- Chill the dough thoroughly before rolling for easy handling.

- Use a mix of butter for flavor and shortening for flakiness.

- Roll out the dough generously to line the pie dish evenly.

- crimp the edges or decorate with cutouts for a polished presentation.

- Brush egg wash on the top crust before baking for a golden sheen.

- Protect the edges with foil or a pie shield if browning too quickly.

Finishing Touches

- Cool pie completely before slicing for clean slices.

- Serve with whipped cream, vanilla ice cream, or caramel sauce.

- Garnish slices with toasted pecans for crunch.

- Add a dollop of whipped cream and a sprinkle of cinnamon to each slice.

- For easy slicing, use a thin, sharp knife dipped in hot water.

- Store tightly wrapped in the fridge for 3-4 days.

Frequently Asked Questions

What can I use instead of sweet potatoes?

Sweet potatoes are the key ingredient that makes this pie unique. You could potentially substitute pumpkin or butternut squash, but the flavor will not be the same. Your best bet is to stick with sweet potatoes.

How do I know when the pie is done baking?

The pie is fully baked when the crust is golden brown and the filling is set. Insert a toothpick or knife into the center - it should come out clean with no wet crumbs sticking when done.

Can I make the pie ahead of time?

Yes, you can prepare the unbaked pie up to a day in advance. Cover it tightly and store in the refrigerator until ready to bake. Allow the chilled pie to sit at room temperature for 15-20 minutes before baking.

Should I use white or orange sweet potatoes?

Both work well, but orange sweet potatoes will provide a richer taste and color. Go with orange-fleshed sweet potatoes if you want that classic deep orange pie filling.

What if my pie crust gets too dark?

If the edges or top of the crust brown too quickly while baking, cover them loosely with strips of foil to slow down browning. Check frequently to avoid burning.

How do I get clean slices of pie?

Be sure the pie is completely cool before slicing to get neat slices. Use a very sharp knife dipped in hot water and wipe it clean between each slice.

Can I freeze any leftover pie?

Absolutely! Tightly wrap slices of any uneaten pie individually in plastic wrap then foil. Freeze for 2-3 months and thaw overnight in the fridge before serving.

FAQs

Can I make sweet potato pie without evaporated milk?

Evaporated milk helps create the classic creamy texture, but you can substitute regular milk or half-and-half in a pinch. The pie may turn out a bit more dense.

What temperature should I bake the sweet potato pie at?

Bake at 400°F for 50-60 minutes to ensure the filling sets and the crust browns perfectly. Cover the edges with foil if browning too fast.

How do I know if my sweet potatoes are done baking?

Test by piercing with a fork. Sweet potatoes are fully baked when very tender all the way through. The flesh should pull away easily from the skin.

Can I use homemade or canned sweet potatoes?

Fresh baked or roasted sweet potatoes work best. Canned sweet potatoes will likely result in a mushier, wetter filling texture.

What's the difference between yams and sweet potatoes?

Yams have rough brown skin and orange flesh. Sweet potatoes have smooth tan skin and flesh that ranges from white to orange. Both can be used for pie.