Southern Sweet Potato Pie
This Southern Sweet Potato Pie is the definition of comfort food. Featuring a from-scratch buttery crust and a filling that is roasted (not boiled!) for maximum flavor, this pie is silky, perfectly spiced, and far superior to any store-bought version.
Ingredients
1 1/2 cups all-purpose flour
1 tsp granulated sugar
1/2 tsp kosher salt
10 Tbsp cold unsalted butter, cubed
3 to 4 Tbsp ice water
2 large (14 oz each) sweet potatoes
1/2 cup packed light brown sugar
6 Tbsp unsalted butter, softened
2 large eggs
3/4 cup heavy whipping cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1/4 tsp ground ginger
Sweetened whipped cream for serving
Instructions
1. Pulse flour, sugar, and salt in food processor. Add cold butter and pulse until pea-sized.
2. Drizzle in water and pulse until dough clumps. Form into a disk and refrigerate for 1 hour.
3. Roll dough to 12-inches, place in 9-inch pie plate, and parbake with weights at 425°F for 15 mins.
4. Roast sweet potatoes at 425°F for 45-60 mins until soft. Peel and puree until smooth.
5. Combine puree with brown sugar, butter, eggs, cream, and spices in processor until velvety.
6. Pour filling into crust and bake at 350°F for 40-50 mins until edges are set but center is wobbly.
7. Cool completely for 2 hours before slicing and serving with whipped cream.
Notes
Roasting the potatoes instead of boiling them prevents a watery filling and intensifies the natural sweetness.
Make sure your butter is ice-cold for the flakiest crust.
Chill the pie completely before slicing to ensure clean, beautiful layers.
Find it online: https://pinchofwarmthbakes.com/southern-sweet-potato-pie/