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Sweet Potato Cream Pie Recipe

Sweet Potato Cream Pie Recipe

Learn how to make the best homemade Sweet Potato Cream Pie with this easy baking recipe. Featuring a silky-smooth sweet potato custard infused with warm spices, nestled in a buttery homemade crust and topped with freshly whipped cream. The perfect alternative to traditional pumpkin pie!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic Sweet Potato Cream Pie with a perfectly crimped golden-brown crust, displaying a vibrant orange-amber filling with a silky surface. A cross-section reveals the velvety sweet potato custard layer beneath a cloud of pillowy whipped cream dusted with cinnamon. The pie sits on a weathered wooden cake stand, bathed in soft natural window light that highlights its glossy surface. Scattered whole sweet potatoes, cinnamon sticks, and star anise create context around the base, while a single slice pulled away shows the perfect clean cut and creamy texture. A vintage fork rests beside the slice, topped with a small dollop of the filling and cream.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pie Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">For the Sweet Potato Filling:</li><li class="ingredients-single-item">500g sweet potatoes (about 2 medium-sized)</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">150g brown sugar, packed</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">3 tbsp powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie crust. In a large bowl or food processor, combine 200g flour, 1/2 tsp salt, and 1 tbsp sugar. Add the cold cubed butter and pulse or use a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pockets will create flaky layers as they melt during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together when pinched (you may not need all the water). Cold ingredients and minimal handling prevent gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This rest period allows the gluten to relax and the butter to firm up, preventing crust shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the sweet potatoes. Preheat your oven to 200°C. Wash and prick the sweet potatoes several times with a fork. Place directly on the oven rack and bake for 45-60 minutes until completely tender when pierced with a knife. The slow roasting develops their natural sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the sweet potatoes are cool enough to handle, peel off the skins and place the flesh in a large bowl. Mash thoroughly until no lumps remain, then measure out 450g of mashed sweet potato for the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the chilled dough on a lightly floured surface to a 30cm circle about 3mm thick. Transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the excess, leaving a 2cm overhang, then fold and crimp the edges decoratively. Refrigerate for 30 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat the oven to 190°C. Line your chilled pie crust with parchment paper and fill with baking beans or weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the bottom is just beginning to color. This partial baking ensures the crust won't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C. In a large bowl, whisk together the mashed sweet potato, heavy cream, milk, brown sugar, eggs, vanilla extract, and all the spices until completely smooth. For the silkiest texture, pass the mixture through a fine-mesh sieve to remove any fibrous bits.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the sweet potato filling into the par-baked crust. If your crust edges are browning too quickly, cover them with aluminum foil or a pie shield. Bake for 45-50 minutes, until the filling is mostly set but still has a slight wobble in the center (like gelatin). The internal temperature should reach 74°C.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 2 hours or overnight. The residual heat will continue cooking the filling as it cools, and the texture will set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, prepare the whipped cream topping. In a well-chilled bowl, combine the cold heavy cream, powdered sugar, vanilla extract, and cinnamon. Beat on medium speed until soft peaks form, then increase to high speed just until stiff peaks form. Be careful not to overwhip as the cream can quickly turn grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spread or pipe the whipped cream over the completely cooled pie. For an extra touch, dust lightly with additional cinnamon or garnish with candied pecans. Serve immediately or refrigerate until ready to enjoy. This pie tastes even better after the flavors have had time to meld, so making it a day ahead is perfect!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sweet Potato Cream Pie?

This pie requires all-purpose flour, salt, sugar, butter and ice water for the crust; sweet potatoes, heavy cream, milk, brown sugar, eggs, vanilla and spices (cinnamon, nutmeg, ginger, cloves) for the filling; and heavy cream, powdered sugar, vanilla and cinnamon for the topping.

How to cook Sweet Potato Cream Pie at home?

Learn how to cook Sweet Potato Cream Pie by first blind-baking a homemade butter crust, then filling it with a silky custard made from roasted sweet potatoes, cream, warming spices and eggs. Bake until just set with a slight wobble, cool completely, then top with cinnamon-spiced whipped cream for a luxurious dessert that rivals traditional pumpkin pie.

Can I make this pie ahead of time for Thanksgiving?

Absolutely! This sweet potato pie actually benefits from being made 1-2 days ahead as the flavours develop and meld together. Prepare and bake the pie completely, cool it, then refrigerate covered. Add the whipped cream topping just before serving for the freshest presentation.

What's the secret to achieving a silky-smooth custard filling?

The secret lies in properly cooking your sweet potatoes until completely tender, thoroughly mashing them, and then passing the custard mixture through a fine-mesh sieve to remove any fibrous bits. Using room temperature eggs and properly incorporating the cream also helps create that velvety texture.

How can I prevent my pie crust from becoming soggy?

To prevent a soggy bottom, blind bake your crust before adding the filling. Line the chilled dough with parchment and pie weights, bake for 15 minutes, then remove weights and bake 5-7 minutes more until just golden. The partial pre-baking creates a barrier against the wet filling.

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Place directly on the oven rack and bake for 45-60 minutes until completely tender when pierced with a knife. The slow roasting develops their natural sweetness." }, { "@type": "HowToStep", "name": "Mash Sweet Potatoes", "text": "When the sweet potatoes are cool enough to handle, peel off the skins and place the flesh in a large bowl. Mash thoroughly until no lumps remain, then measure out 450g of mashed sweet potato for the filling." }, { "@type": "HowToStep", "name": "Roll Out Dough", "text": "Roll out the chilled dough on a lightly floured surface to a 30cm circle about 3mm thick. Transfer to your pie dish, gently pressing it into the corners without stretching the dough. Trim the excess, leaving a 2cm overhang, then fold and crimp the edges decoratively. Refrigerate for 30 minutes to prevent shrinkage." }, { "@type": "HowToStep", "name": "Blind Bake", "text": "Preheat the oven to 190°C. Line your chilled pie crust with parchment paper and fill with baking beans or weights. 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The internal temperature should reach 74°C." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the pie to cool completely on a wire rack for at least 2 hours or overnight. The residual heat will continue cooking the filling as it cools, and the texture will set properly." }, { "@type": "HowToStep", "name": "Make Whipped Cream", "text": "When ready to serve, prepare the whipped cream topping. In a well-chilled bowl, combine the cold heavy cream, powdered sugar, vanilla extract, and cinnamon. Beat on medium speed until soft peaks form, then increase to high speed just until stiff peaks form. Be careful not to overwhip as the cream can quickly turn grainy." }, { "@type": "HowToStep", "name": "Finish and Serve", "text": "Spread or pipe the whipped cream over the completely cooled pie. For an extra touch, dust lightly with additional cinnamon or garnish with candied pecans. Serve immediately or refrigerate until ready to enjoy. This pie tastes even better after the flavors have had time to meld, so making it a day ahead is perfect!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-04-15", "reviewBody": "Perfect balance of spices, not too sweet! The silky texture is absolutely divine and worth all the effort. I'll be making this for every holiday from now on.", "name": "Perfect Spice Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-18", "reviewBody": "Better than grandma's (don't tell her)! The sweet potato filling has the most amazing flavor and the whipped cream topping with that hint of cinnamon is the perfect complement.", "name": "Family Secret Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-04-20", "reviewBody": "Converted my pumpkin-pie-loving husband! He said he'll never go back to pumpkin after trying this sweet potato version. The texture is so much silkier and the flavor more complex.", "name": "Pumpkin Pie Conversion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Jørgensen", "datePublished": "2024-04-22", "reviewBody": "Silky texture worth every minute! The instructions were so clear and detailed that even though I'm not an experienced baker, my pie turned out perfectly. The sieving step is crucial!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Jamal Washington", "datePublished": "2024-04-25", "reviewBody": "This is now our new Thanksgiving tradition! The cream topping with that hint of cinnamon really elevates it beyond a basic sweet potato pie. My kids demolished it in one sitting!", "name": "New Holiday Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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