My Grandma’s Sweet Potato Pie
This sweet potato pie recipe has been a family favorite at Thanksgiving for over 30 years. Creamy, perfectly sweet, and just so darn good!
Equipment
- 1 large pot for boiling potatoes
- 1 approx. 10 inch / 25 cm tart or pie pan
Ingredients
Homemade crust
- 2 cups spooned and levelled all purpose flour 250g
- 8 Tbl cold salted butter 120g
- 4 Tbl cold water 50ml
- 1 egg yolk
Filling
- 1.5 lbs approx. orange sweet potatoes 680g
- 4 Tbsp unsalted butter 55g
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- ⅓ to ½ cup white sugar 70g, adjust according to desired sweetness
- pinch of salt
- ⅓ cup whole milk 80ml
Instructions
- Prepare the crust: If using my homemade crust recipe, make it a few hours ahead (or the night before).
You'll find detailed instructions above, in the body of this blog post. - Cook the sweet potatoes: Add whole sweet potatoes to a pot of boiling water and cook until fork-tender, at least 40 minutes. While they cook, bring the eggs, butter, and milk to room temperature.
- Preheat and par-bake: Preheat the oven to 350°F / 180°C (conventional heat) or 325°F / 170°C (fan). Even if you're using store-bought crust, par-bake it in a 10-inch / 25-cm pie or tart pan for about 15 minutes, until lightly golden.
- Make the filling: Peel off the skins of the cooked sweet potatoes with a fork and discard. Mash the flesh in a large mixing bowl until completely smooth. Add the butter, eggs, baking powder, vanilla, sugar, and salt. Mix until well combined. Stir in the milk until smooth.
- Bake the pie: Pour the filling into the par-baked crust. Bake in the middle of the oven for 30–45 minutes, until the top develops a few dark golden-brown spots.
- Cool and rest: Let the pie cool completely, then refrigerate for at least 24 hours for the best flavor.
- Serve: Bring to room temperature or gently warm before serving. Enjoy this family favorite!