Yields: 8-10 servings

Prep Time: 45 minutes (plus cooling)

Cook Time: 1 hour 10 minutes

Inactive Time: 4 hours (for chilling and setting)

Total Time: Approx. 6 hours

Intensity: Intermediate

Ingredients

For the Pie Crust:

1 ¼ cups (160g) all-purpose flour

½ teaspoon salt

1 tablespoon (15g) granulated sugar

½ cup (1 stick or 115g) unsalted butter, cold and cubed

3-4 tablespoons ice water

For the Sweet Potato Filling:

2 pounds (about 2 large) orange-fleshed sweet potatoes

½ cup (1 stick or 115g) unsalted butter, softened

¾ cup (150g) packed light brown sugar

½ cup (100g) granulated sugar

2 large eggs, room temperature

½ cup (120ml) heavy cream or evaporated milk

1 teaspoon vanilla extract

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground allspice or cloves

½ teaspoon salt

For the Candied Pecan Topping (Optional):

1 cup (100g) pecan halves

2 tablespoons pure maple syrup

1 tablespoon light brown sugar

1 pinch of salt and cayenne pepper (optional, for a spicy kick)

For Serving:

Whipped cream

Instructions

Roast the Sweet Potatoes (The Flavor Foundation)

Preheat and Prep: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes. Using a fork, prick them all over about a dozen times. This allows steam to escape and prevents them from bursting.

Roast: Place the sweet potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips. Roast for 45-60 minutes, or until they are very tender and you can easily pierce them with a fork. The skins will be caramelized and fragrant.

Cool and Peel: Remove the sweet potatoes from the oven and let them cool until they are safe to handle. Slice them in half and scoop the fluffy, orange flesh into a large bowl. Discard the skins. This roasting method, as opposed to boiling, concentrates the flavor and eliminates excess water, which is the secret to a non-watery, intensely flavorful pie filling.

Prepare the Pie Crust

Combine Dry Ingredients: While the sweet potatoes are roasting, whisk the flour, salt, and sugar in a medium bowl.

Cut in Butter: Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add Water: Sprinkle the ice water over the mixture, one tablespoon at a time, and mix with a fork until the dough just begins to clump together. You may not need all the water.

Form and Chill: Turn the dough out onto a lightly floured surface and gently knead it into a disc. Do not overwork it. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes.

Roll and Shape: On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press it into the bottom and sides. Trim and crimp the edges as desired. Place the crust back in the refrigerator while you make the filling.

Create the Filling & Assemble

Reduce Oven Temperature: Lower the oven temperature to 350°F (175°C).

Mash Potatoes: Ensure your roasted sweet potato flesh is completely smooth. Use a potato ricer, food mill, or a fork to mash them thoroughly. You should have about 2 cups of puree.

Cream Butter and Sugars: In a large mixing bowl, using an electric mixer or a sturdy whisk, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Incorporate Wet Ingredients: Beat in the eggs, one at a time, mixing well after each addition. Then, mix in the heavy cream and vanilla extract.

Add Sweet Potatoes and Spices: Add the sweet potato puree to the wet ingredients and mix until combined. Finally, add all the spices—cinnamon, nutmeg, ginger, allspice, and salt—and mix until the filling is uniform and silky.

Bake: Pour the filling into the unbaked pie shell and smooth the top with a spatula. Place the pie on a baking sheet to catch any potential drips.

Bake to Perfection: Bake for 55-70 minutes, or until the edges of the filling are set, and the center still has a slight jiggle (it will firm up as it cools). A toothpick inserted near the center should come out mostly clean.

the Candied Pecans & Final Assembly

Prepare Topping: In the last 10 minutes of the pie’s baking time, prepare the candied pecans. In a small skillet over medium heat, combine the pecans, maple syrup, brown sugar, and a pinch of salt (and cayenne, if using). Cook for 3-5 minutes, stirring constantly, until the syrup bubbles and coats the pecans. Immediately remove from the heat and spread them on a piece of parchment paper to cool and harden.

Cool Completely: Once the pie is baked, transfer it to a wire rack. Allow it to cool completely at room temperature for at least 3-4 hours. This step is non-negotiable for a clean slice.

Garnish and Serve: Just before serving, roughly chop the candied pecans and sprinkle them over the pie. Slice and serve each piece with a generous dollop of freshly whipped cream.

Last of the Recipe

Storage Instructions:
Cover the cooled pie loosely with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. The candied pecans are best stored separately in an airtight container at room temperature to maintain their crunch.

A Final Chef’s Note:
What distinguishes a good sweet potato pie from an outstanding one is the patience needed to roast the potatoes and cool the pie completely. A pie created with love and attention will have deep, caramelized overtones from the roasting process and a solid, creamy texture from the right cooling. Savor this refined taste of tradition.

Nutrition Information

Serving Size: 1 slice (1/10th of pie, without whipped cream)
Calories: 485
Total Fat: 27g

Saturated Fat: 14g

Trans Fat: 0g
Cholesterol: 95mg
Sodium: 280mg
Total Carbohydrates: 58g

Dietary Fiber: 3g

Total Sugars: 33g

Includes 30g Added Sugars
Protein: 6g
Vitamin D: 1mcg
Calcium: 65mg
Iron: 2mg
Potassium: 310mg