The Heart of the Pie
Let’s talk about the sweet potato. It is not just an orange vegetable. It is pure sunshine. Baking it fills your whole kitchen with a warm, sweet smell. Doesn’t that smell amazing? I think it is the heart of this whole pie.
You mash them while they are still warm. You mix in a little butter. This matters because warm potatoes soak up flavors like a happy sponge. It makes the filling silky and rich. My grandkids always sneak a spoonful from the bowl. I still laugh at that.
A Little Secret for the Crust
Now, the crust can be scary. But we have a trick. After you shape it in the pan, you chill it. Then you freeze it for a bit. This two-step process is our secret. It stops the crust from shrinking down in the oven.
Why does this matter? A shrunken crust cannot hold all our lovely filling. We want every bit of that spiced goodness to fit. So trust this old kitchen tip. It works every single time.
The Spices Tell a Story
The filling gets its magic from spices. We use fresh nutmeg. It tastes brighter than the powder from a jar. A little bourbon and molasses go in too. They are like old friends visiting for the holidays.
Fun fact: nutmeg comes from a hard seed inside a fruit. People have loved its taste for hundreds of years. Mixing these flavors creates a memory. Every bite feels like a hug. What is your favorite holiday spice? Tell me in the comments.
The Brown Sugar Surprise
Here is my favorite part. You sprinkle brown sugar in the warm pie shell. Then you pour the filling right on top. As the pie bakes, that sugar melts. It makes a delicious, caramel-like layer at the bottom.
I learned this from my neighbor Ida years ago. It was her grandmother’s trick. That sweet surprise makes the pie extra special. Do you have a family trick like this? I would love to hear about it.
Knowing When It’s Done
Baking the pie is simple. You watch for the edges to set. The very center should still have a little jiggle. Like a wobbly pudding. It will firm up as it cools on the counter.
This is the hard part. You must let it cool for two whole hours. It fills the house with such a good smell. The waiting is tough! But it makes the slice perfect. Do you find it hard to wait for dessert to cool?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached all-purpose flour | 1 ¼ cups | For pie dough |
| Table salt | ½ tsp + ¼ tsp | ½ tsp for dough, ¼ tsp for filling |
| Granulated sugar | 1 tbsp + 1 cup | 1 tbsp for dough, 1 cup for filling |
| Unsalted butter, chilled | 4 tbsp | Cut into ¼-inch pieces for dough |
| Vegetable shortening, chilled | 3 tbsp | For pie dough |
| Ice water | 4 – 5 tbsp | For pie dough |
| Sweet potatoes | 2 lbs (about 5 small/medium) | For filling |
| Unsalted butter, softened | 2 tbsp | For filling |
| Large eggs | 3 | For filling |
| Egg yolks | 2 | For filling |
| Fresh ground nutmeg | ½ tsp | For filling |
| Bourbon | 2 – 3 tbsp | For filling |
| Molasses | 1 tbsp | Optional, for filling |
| Vanilla extract | 1 tsp | For filling |
| Whole milk | ⅔ cup | For filling |
| Packed dark brown sugar | ¼ cup | For filling |
Instructions
Step 1: Let’s make the pie dough. Pulse the flour, salt, and sugar in your food processor. Scatter the cold butter pieces over the top. Pulse it five times, just for a second each. Add the shortening. Pulse four more times until it looks like coarse crumbs. Turn it all into a medium bowl.
Step 2: Now, sprinkle 4 tablespoons of ice water over your crumbs. Use a spatula to fold it in. Squeeze a bit in your hand. Does it stick together? If it’s too dry, add one more tablespoon of water. (Using ice water keeps the dough flaky). Gently press the dough into a ball, then flatten it into a disk. Wrap it up and let it rest in the fridge.
Step 3: Time to roll the crust. Let your dough disk sit out until it’s soft enough to roll. Roll it out on a floured surface into a big circle. I still laugh at my first lopsided crust! Fold the dough gently into quarters. Unfold it into your pie plate. Ease it into the corners without stretching.
Step 4: Trim the extra dough, leaving a little overhang. Tuck that edge under itself to make a thick rim. Then, pinch it with your fingers to make a pretty fluted edge. This is my favorite part. Chill the crust in the fridge, then the freezer. (This two-step chill stops shrinking). What’s your favorite crust design? Share below!
Step 5: Heat your oven to 375 degrees. Line your cold pie shell with foil. Fill it with pie weights or dry beans. Bake it for about 20 minutes. Carefully lift out the foil and weights. Bake it for 9 more minutes until light gold. Your kitchen will smell wonderful. Take it out and turn the oven down to 350.
Step 6: Let’s cook the sweet potatoes. Prick them with a fork. Microwave them on paper towels for 5 minutes. Flip them and cook 5 more minutes. Let them cool a bit. Scoop the soft, orange flesh into a bowl. Mash in the butter while they’re warm. A few little lumps are just fine, I promise.
Step 7: In another bowl, whisk the eggs, yolks, sugar, nutmeg, and salt. Stir in the bourbon, molasses, and vanilla. Doesn’t that smell amazing? Whisk in the milk. Now, gently mix this into your sweet potatoes. Go slow so it’s nice and smooth.
Step 8: Warm your pie crust for 5 minutes. Sprinkle the brown sugar evenly on the bottom. Pour your filling right over the sugar. Bake for about 45 minutes. The edges will be set, but the center will have a little jiggle. Let the pie cool completely on a rack. This is the hardest part—waiting!
Creative Twists
This pie is perfect as-is. But sometimes, a little change is fun. Try one of these easy ideas. They add a special touch without much extra work.
Swap the nutmeg for a pinch of cardamom. It gives a warm, floral note that feels very festive.
Add a handful of mini marshmallows on top before baking. They toast up into a gooey, sweet blanket.
Mix a tablespoon of orange zest into the filling. The bright citrus makes the spices sing. Which one would you try first? Comment below!
Serving & Pairing Ideas
This pie is a star all by itself. But a few little extras make it a feast. A dollop of freshly whipped cream is my go-to. A sprinkle of cinnamon on top looks so pretty. For a real treat, a small scoop of vanilla ice cream melts just right.
What to drink? For the grown-ups, a small glass of creamy bourbon is lovely. It echoes the flavor in the pie. For everyone, a mug of warm spiced apple cider is perfect. The cozy spices match the pie so well. Which would you choose tonight?
Keeping Your Pie Perfect
Let’s talk about keeping your pie lovely. Cool it completely first. Then, wrap it tight in plastic. It will be happy in the fridge for four days. You can also freeze the whole pie for two months.
To reheat, warm a slice in a low oven. This keeps the crust crisp. I once tried the microwave. The crust got soggy! A low oven is always better.
You can make the filling ahead. Just store it in the fridge for a day. This matters because it makes holiday cooking easier. You can focus on family, not fuss. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, a soggy bottom crust. Always pre-bake your shell with weights. This creates a strong barrier. I remember when I skipped this step. The filling soaked right in!
Second, cracks in the filling. Do not over-bake it. The center should still jiggle a little. It sets as it cools. This matters for a smooth, beautiful slice.
Third, a tough pie dough. Do not add too much water. And handle the dough gently. This matters for a tender, flaky crust. It builds your baking confidence. 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 flour blend for the crust.
Q: How far ahead can I make it? A: The baked pie is best within two days. The dough can be made two days ahead.
Q: What can I use instead of bourbon? A: Use apple cider or orange juice. The flavor will be different, but still good.
Q: Can I double the recipe? A: Yes, for two pies. Mix the filling in a bigger bowl. *Fun fact: Sweet potatoes are actually a root, not a yam!*
Q: Is the molasses needed? A: No, it is optional. It just adds a deeper, cozy flavor. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this pie. It is full of warm, spiced memories. The smell alone will fill your home with joy. I would love to hear about your baking adventure.
Please tell me all about it in the comments. Have you tried this recipe? Sharing our stories makes the kitchen feel warmer. Thank you for spending this time with me.
Happy cooking!
—Elowen Thorn.
Holiday Spiced Sweet Potato Pie
Description
The Best Sweet Potato Pie
Ingredients
Pie Dough:
Sweet Potato Filling:
Instructions
- In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine. Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
- Sprinkle 4 tablespoons ice water over mixture. With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of hand; add up to 1 tablespoon more ice water if necessary. Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4-inch disk. Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.
- Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until malleable). Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk about 1/8 inch thick. Fold dough in quarters, then place dough point in center of 9-inch pie plate; unfold dough.
- Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Trim edge to 1/2 inch beyond pan lip. Tuck rim of dough underneath itself so that folded edges are about 1/4 inch beyond pan lip; flute dough. Refrigerate pie shell for 40 minutes, then freeze for 20 minutes. (This two-step process helps to reduce shrinkage of the crust during baking.)
- Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 18-inch square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil. Bake, leaving foil and weights in place until dough dries and lightens in color, 17 to 20 minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. Bake until light golden brown, about 9 minutes longer. Remove from oven; reduce oven temperature to 350 degrees.
- Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave. Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. (If potatoes are too hot to handle comfortably, fold double layer of paper towels into quarters and use to hold potato half). Repeat with remaining sweet potatoes; you should have about 2 cups. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
- Whisk together eggs, yolks, sugar, nutmeg, and salt in medium bowl; stir in bourbon, molasses (if using), and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
- Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.
Notes
- For a smoother filling, you can puree the sweet potato mixture in a food processor after adding the egg mixture. Store leftovers covered in the refrigerator for up to 3 days.