Ingredients

For the Pie Crust:

1 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup cold salted butter, cut into cubes

3-4 tablespoons ice cold water

Or use one 9-inch store-bought pie crust

For the Sweet Potato Filling:

2 cups cooked, peeled sweet potatoes (about 2 large)

4 tablespoons brown butter (butter browned and cooled)

1/2 cup brown sugar (light or dark)

1/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup evaporated milk

1 teaspoon vanilla extract

2 large eggs

2 tablespoons all-purpose flour

Pinch of salt

Instructions

Step 1: Prepare the pie crust. If making from scratch, combine flour, cinnamon, nutmeg, sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice cold water, one tablespoon at a time, mixing until dough is crumbly but holds together when pressed. Shape into a disk, wrap in plastic, and refrigerate for 1 hour. If using store-bought crust, skip to step 4.

Step 2: Preheat oven to 425°F (220°C). Pierce the sweet potatoes with a fork and bake on a parchment-lined sheet for 35-45 minutes until tender. Let cool, then peel and mash with a potato ricer or masher until smooth. Remove any stringy fibers.

Step 3: Brown the butter in a small pan over medium heat until golden and fragrant. Set aside to cool. In a large bowl, combine mashed sweet potatoes, browned butter, brown sugar, white sugar, evaporated milk, spices, vanilla extract, flour, and salt. Mix well, then add eggs and gently mix until fully incorporated.

Step 4: Roll out the chilled pie dough on a floured surface to about 1/4 inch thick. Fit it into a 9-inch pie pan and trim excess dough. Crimp edges as desired, then prick the bottom with a fork to prevent bubbling.

Step 5: Line the crust with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake at 425°F for 17-20 minutes until edges start to turn golden. Remove weights and parchment, then bake an additional 12-13 minutes until the bottom is golden.

Step 6: Pour the sweet potato filling into the prebaked crust. Reduce oven temperature to 350°F (175°C) and bake for 35-40 minutes until the center is slightly jiggly but set.

Step 7: Remove from oven and let cool completely on a wire rack before serving.

Tips & Variations

Use fresh roasted sweet potatoes instead of canned puree for a smoother, thicker filling.

Press the mashed sweet potatoes through a fine mesh sieve for an ultra-smooth texture.

Avoid overmixing the filling to prevent a gummy texture; mix until just combined.

For convenience, a ready-made 9-inch pie crust works perfectly.

Pie weights can be replaced with uncooked rice or dry beans when blind baking the crust.

Using a potato ricer helps achieve the ideal smoothness but a good masher works well too.

FAQs

Can I use canned sweet potato puree instead of fresh sweet potatoes?

Although possible, fresh roasted sweet potatoes are preferred because canned puree contains more water, which can result in a thinner filling that doesn’t set as well.

How do I prevent the pie crust from becoming soggy?

Blind baking the crust with pie weights before adding the filling helps keep the crust crispy and prevents sogginess. Also, pricking holes in the crust base allows steam to escape.