Easy Sweet Potato Pie

For a classic holiday dessert, make this easy Sweet Potato Pie recipe. The rich custard and flaky crust are irresistibly delicious!

Course Dessert

Cuisine American

Prep Time 1 35

Cook Time 55

Total Time 2 30

Servings slices

Calories 490kcal

For Baking (recommended): Preheat oven to 400℉ and prepare a foil lined sheet pan. Bake for 1 ½ hour until fork tender.
*Roasting the sweet potatoes adds a layer of caramel flavor, as the dry heat concentrates the sugars in the sweet potato.
For boiling: Bring a large pot of water to a boil. Boil potatoes 45 minutes to an hour until fork tender. Cool them in a strainer to make sure any excess liquid drains away.

While the potatoes bake/boil and cool, make your pie crust.
In a small bowl, whisk together the sour cream and egg yolk until combined, set aside.
In the work bowl of a food processor, pulse the flour, sugar, and salt a few times to combine.
Add the butter and pulse until butter is in pea size pieces, about 10 pulses, do not over mix.
Add half the sour cream and egg mixture and pulse about 5 times until combined, add the remaining sour cream mixture and pulse/process until it comes together completely.
Gather the dough together into a smooth ball, wrap tightly with plastic wrap, refrigerate for 30 minutes.
While the pie crust chills, make the sweet potato filling.

Once the potatoes have cooled slightly, about 20 minutes, remove the skins and add the sweet potato pulp to a food processor or blender.
Puree the sweet potatoes with the remaining filling ingredients (butter, sugar, eggs, heavy cream, salt, baking powder, vanilla, spices). Blend until just combined and smooth.

Par-bake the sour cream pie crust. Preheat the oven to 425℉. Prick the pie shell all over with a fork. Cut a square piece of parchment just slightly larger than the pie plate and place on top of the crust.
Fill the parchment paper shell/crust with pie weights or dried beans, then bake for 15 minutes. Remove pie weights and continue baking the crust for another 5 minutes.
Remove crust from the oven and let it cool.
When the pie crust is cool, reduce the oven heat to 375℉. Place the prebaked crust on a baking sheet and pour in the filling. Place in the oven and bake for 40-55 minutes, or until the center is set, but slightly wobbly.
If the crust is getting too dark, you can cover it with foil or a pie shield. Cool for at least 1 hour. This pie is best when chilled for at least 2 hours in the refrigerator, then sliced.

4 medium-sized sweet potatoes should yield about 3 cups of cooked potato. It’s best to cook an extra one or two, just in case.
If you choose to boil the sweet potatoes, you should cool them in a strainer to make sure any excess liquid drains away. Roasting the sweet potatoes adds another layer of caramel flavor as the dry heat concentrates the sugars in the sweet potato.

Tips from Liz

To prevent crust from burning, cover the edges of the crust with either foil or a pie crust shield.

To make pie crust without a food processor, use a pastry cutter for each step in place of the food processor. Switch to using your hands after the second addition of sour cream mixture to bring the dough together.

If your pastry dough seems dry, add a tablespoon more water at a time if the crust is cracking or isn’t sticking together well. Knead the water in thoroughly before adding more.

Ingredient Substitutions

If you don't like ginger, good substitutes are ground cardamom, allspice, or ground cloves.
What if I don't have dark brown sugar? You can substitute light brown sugar or white sugar for the brown sugar, but the pie won't have the same depth of flavor. You could also make your own brown sugar by adding a tablespoon of molasses to 1 cup of granulated sugar and mixing it well.
In place of heavy cream, you can substitute evaporated milk or half & half for the heavy cream, but don't use low fat milk, as it will make the custard filling watery.
Can I use canned sweet potatoes? Yes! You’ll need about 24 ounces.
Can I use a store bought pie crust? Absolutely! Bake according to package directions, and follow recipe as written.

Store leftover pie tightly wrapped with plastic wrap, in the refrigerator for up to 3 days.

Our sour cream pie crust recipe makes two crusts. You can save the second crust for another use, or double this recipe to make two pies!