The Heart of the Pie
This pie is about more than food. It is about warmth. It is about sharing. The sweet potato is a humble, earthy thing. But it becomes something magical here.
I think that is a good lesson. Simple things can hold the most joy. That matters. This pie fills your kitchen with the best smells. Cinnamon, nutmeg, and brown sugar. Doesn’t that smell amazing?
A Little Story for You
My grandson once helped me make this. He was in charge of poking the sweet potatoes with a fork. He took his job very seriously. He said they looked like little porcupines.
We laughed so much. I still smile at that. Cooking together makes the food taste better, I swear. Do you have a favorite kitchen memory? I would love to hear it.
Why We Par-Bake the Crust
This step seems extra. But it is so important. We bake the empty crust first. This is called par-baking.
It stops the crust from getting soggy. A soggy bottom is a sad pie. A crisp, flaky crust matters. It makes every bite perfect. Fun fact: Sprinkling sugar in the hot crust makes a sweet, crunchy layer. It’s a secret trick!
The Magic of the Filling
Do not peel the potatoes. Cook them in their skins. The skin keeps all the good flavor inside. Then you just scoop the soft flesh out.
The sour cream is my special touch. It makes the filling rich and smooth. It also adds a little tang. That tang balances all the sweet spice. What is your must-have pie spice? Is it cinnamon or something else?
Patience is a Virtue
The pie must cool completely. I know, it is hard to wait. The smell is so tempting. But if you cut it warm, the filling will run.
Letting it set matters. It gives you neat, beautiful slices. This teaches patience. Good things come to those who wait. Do you find it hard to wait for treats to cool?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Pie dough, single-crust | 1 (9-inch) | |
| Light brown sugar | 1 ¼ cups packed (8 ¾ ounces/248 grams) | |
| Sweet potatoes, unpeeled | 1 ¾ pounds (794 grams) | |
| Salt | ½ teaspoon | |
| Unsalted butter | 4 tablespoons | |
| Ground cinnamon | ½ teaspoon | |
| Ground nutmeg | ¼ teaspoon | |
| Sour cream | 1 cup | |
| Large eggs plus large yolks | 3 eggs + 2 yolks | |
| Bourbon | 2 tablespoons | Optional |
| Vanilla extract | 1 teaspoon |
Instructions
Step 1: First, get your oven ready. Move a rack to the middle and heat it to 375 degrees. Roll your pie dough into a big circle. Gently lay it in your pie plate. I still laugh at that messy first time I tried this. (A little flour on the counter stops sticking!)
Step 2: Now, shape the pretty edge. Trim the extra dough hanging over. Tuck it under and pinch it all around. This makes a lovely, thick crust. Wrap the whole plate in plastic and freeze it for 15 minutes. A firm crust won’t shrink in the oven.
Step 3: Time to bake the crust empty. Line the cold shell with parchment paper. Fill it with pie weights or dried beans. Bake until the edges look golden. Then, take out the weights and bake a bit more. Let it cool completely. What’s a fun item you use as a pie weight? Share below!
Step 4: Let’s make the filling. Prick your sweet potatoes with a fork. Microwave them until they’re super soft. Be careful, they’re hot! Scoop the orange flesh into a food processor. Add sugar, salt, and the lovely melted butter with spices. (Cool potatoes a bit so you don’t cook the eggs!)
Step 5: Finish the silky filling. Add the sour cream, eggs, and vanilla. A splash of bourbon is nice, but optional. Process it all until it’s perfectly smooth. Doesn’t that smell amazing? Pour this beautiful mixture into your waiting crust.
Step 6: Bake your pie at 350 degrees. It’s done when the edges are set but the middle still jiggles a little. Let it cool completely on a rack. This takes patience, about two hours. I know, waiting is the hardest part!
Creative Twists
This pie is wonderful as written. But sometimes, a little change is fun. Here are three ideas for you. Maple Swap: Use pure maple syrup instead of some brown sugar. Nutty Topping: Sprinkle chopped pecans on top before baking. Ginger Zing: Add a pinch of ground ginger with the cinnamon. Which one would you try first? Comment below!
Serving & Pairing Ideas
A slice of this pie is a celebration all by itself. I love a dollop of whipped cream on top. A sprinkle of cinnamon makes it extra pretty. For a real treat, a small scoop of vanilla ice cream melts just right. To drink, a cup of hot spiced cider is perfect. For the grown-ups, a glass of creamy bourbon is a cozy match. Which would you choose tonight?
Keeping Your Pie Cozy & Tasty
Let’s talk about keeping your pie perfect. Once cooled, cover it with plastic wrap. It will be happy in the fridge for three days. You can also freeze the whole pie for two months. Just wrap it tightly in plastic and foil.
To reheat, warm a slice in a 300-degree oven for 15 minutes. This brings back its cozy spice smell. I once tried reheating in the microwave. The crust got soggy! The oven is much better.
You can bake the filling ahead. Make it two days before and keep it chilled. Pour it into the crust when you are ready. This saves you time on a busy day.
Why does this matter? Good storage keeps flavors bright. It means you can share joy with less stress. Have you ever tried storing it this way? Share below!
Simple Fixes for Pie Problems
Even grandmas have kitchen troubles. Here are three common issues and easy fixes. First, a soggy bottom crust. Always pre-bake your crust with pie weights. This creates a strong shield for the wet filling.
Second, cracks on top of your pie. Do not over-bake it. Pull it out when the center still jiggles a bit. I remember when my first pie cracked. I baked it too long! The pie was still delicious.
Third, lumps in your filling. Make sure your sweet potatoes are very soft. Process them in the food processor until completely smooth. This makes the texture like silk.
Fixing these builds your cooking confidence. It also makes every bite taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free pie crust from the store. It works just fine.
Q: Can I make it ahead?
A: Absolutely. Bake the pie fully, let it cool, and refrigerate. Serve it cold or reheated.
Q: What can I use instead of bourbon?
A: Use two tablespoons of apple juice. It adds a nice, sweet fruitiness.
Q: Can I double the recipe?
A: You can make two pies! Do not try to put double filling in one crust. It will overflow.
Q: Is the bourbon important?
A: It is optional. It adds a warm, deep flavor. The pie is wonderful with or without it. Which tip will you try first?
A Final Word from My Kitchen
I hope you love making this spiced sweet potato pie. It fills your home with the best holiday smells. *Fun fact: Sweet potatoes are actually roots, not potatoes!*
This recipe is about sharing warmth. Every slice tells a story of care. I would love to hear your story.
Tell me all about your baking adventure in the comments. Have you tried this recipe? I am here, cheering you on from my counter.
Happy cooking!
—Elowen Thorn.
Spiced Sweet Potato Holiday Pie
Description
A rich and spiced holiday classic, this Sweet Potato Pie features a smooth, creamy filling with notes of cinnamon, nutmeg, and optional bourbon in a flaky crust.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
- Trim overhang to ½ inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Wrap dough-lined pie plate loosely in plastic and freeze until dough is firm, about 15 minutes.
- Line chilled pie shell with 2 (12-inch) squares of parchment paper, letting parchment lie over edges of dough, and fill with pie weights. Bake until lightly golden around edges, 18 to 25 minutes. Carefully remove parchment and weights, rotate crust, and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes. Remove from oven. Let crust cool completely. Sprinkle ¼ cup sugar over bottom of crust; set aside. Reduce oven temperature to 350 degrees.
- Meanwhile, prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surface is slightly wet, 15 to 20 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. When cool enough to handle, scoop flesh into bowl of food processor. Add salt and remaining 1 cup sugar and process until smooth, about 60 seconds, scraping down sides of bowl as needed.
- Melt butter with cinnamon and nutmeg in microwave, 15 to 30 seconds; stir to combine. Add spiced butter; sour cream; eggs and yolks; bourbon, if using; and vanilla to potatoes and process until incorporated, about 10 seconds, scraping down sides of bowl as needed.
- Pour potato mixture into prepared pie shell. Bake until filling is set around edges but center registers 165 degrees and jiggles slightly when pie is shaken, 35 to 40 minutes. Let pie cool completely on wire rack, about 2 hours. Serve.
Notes
- Nutritional information is referenced in the text with ‘View Nutritional Information’ but the specific nutrition facts are not provided in the given text. Calculated calories are an estimate.