Sweet Potato Pie

A classic Southern dessert featuring smooth, spiced sweet potato filling in a flaky homemade crust. This rich and creamy pie combines mashed red-skinned sweet potatoes with brown sugar, warm spices, and a buttery pastry crust.

8 servings

2 hr 10 min

Published October 4, 2025

Ingredients

•1⅓ cups all purpose flour
•1 tablespoon sugar
•½ teaspoon salt
•6 tablespoons chilled unsalted butter
•2 tablespoons chilled solid vegetable shortening
•3 tablespoons ice water
•2 large red-skinned sweet potatoes
•1 cup golden brown sugar
•1 cup whipping cream
•3 large eggs
•1 teaspoon vanilla extract
•¾ teaspoon ground cinnamon
•¼ teaspoon ground mace
•¼ teaspoon salt
•1 large egg white
•beaten to blend

Cooking Instructions

1.
Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
35 min
2.
Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)
15 min
3.
Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
20 min
4.
Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
15 min
5.
Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)
45 min

Ingredients

•1⅓ cups all purpose flour

•1 tablespoon sugar

•½ teaspoon salt

•6 tablespoons chilled unsalted butter

•2 tablespoons chilled solid vegetable shortening

•3 tablespoons ice water

•2 large red-skinned sweet potatoes

•1 cup golden brown sugar

•1 cup whipping cream

•3 large eggs

•1 teaspoon vanilla extract

•¾ teaspoon ground cinnamon

•¼ teaspoon ground mace

•¼ teaspoon salt

•1 large egg white

•beaten to blend

Cooking Instructions

Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.

35 min

Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)

15 min

Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.

20 min

Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.

15 min

Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)

45 min