American
Southern Sweet Potato Pie
Roasted sweet potatoes, brown sugar, butter, and warm spice form a smooth, deeply flavored filling inside a crisp, fully baked pastry shell.
8 servings · 35 minutes prep · 135 minutes cook
Ingredients
Roasted Sweet Potato Filling
- 2 pounds orange-fleshed sweet potatoes
- 5 tablespoons unsalted butter, melted
- 2/3 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 3/4 cup evaporated milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal kosher salt
Crust
- 1 unbaked 9-inch pie crust, fitted into a metal pie plate and chilled
Directions
Roast and Par-Bake
- Heat the oven to 400°F (205°C). Pierce the sweet potatoes, wrap loosely in foil, and roast on a sheet pan for 55 to 70 minutes until completely yielding. Cool 20 to 30 minutes, until safe to handle and the flesh is warm but no longer steaming; peel and measure 2 cups (454 g) flesh.
- Line the chilled crust with foil and fill it evenly with ceramic or metal pie weights, or dry rice or beans reserved only for blind-baking. Bake 18 minutes, carefully lift out the foil and weights, then bake 6 to 8 minutes more until the base looks dry and just begins to color. Reduce the oven to 350°F (175°C).
Mix the Filling
- Mash or puree the measured sweet potato until no fibers or lumps remain. Whisk in the melted butter, brown sugar, granulated sugar, evaporated milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt just until uniform. Avoid beating in foam.
- Pour into the warm crust and tap the plate lightly to release large bubbles.
Bake and Cool
- Bake on a sheet pan for 42 to 50 minutes. Shield the edge if needed. The outer filling should be set and the center should wobble within a 2-inch circle; it will register about 175°F (79°C).
- Cool on a rack for 90 minutes. Before 2 hours have elapsed from the end of baking—or 1 hour when the room is above 90°F (32°C)—transfer the uncovered pie to the refrigerator. Chill for at least 2 hours until fully set, then cover and refrigerate for up to 4 days.
