Sweet Potato Pie
This delectable Sweet Potato Pie is always a welcome fall tradition with a tender flaky crust and the perfect balance of autumn spices. I like to serve it with fresh whipped cream and a light dusting of cinnamon. This sweet flavorful southern pie is a friend and family favorite and is always a hot commodity at holidays, family gatherings and potlucks.



  • 1/2 cchilled butter cut in small cubes

  • 1 1/2 cflour

  • 1/2 tspsalt

  • 1/2 cchilled water


  • 1 1/4 lbsweet potatoes

  • 1/2 cunsalted butter

  • 1 cbrown sugar

  • 2 largeeggs

  • 1/2 cwhipping cream

  • 2 1/2 Tbspflour

  • 1 1/2 tspvanilla extract

  • 1 1/2 Tbspground cinnamon

  • 1/2 tspground ginger

  • 1/4 tspground nutmeg

  • 1/4 tspground cloves


  • 1 largeegg

  • 1 Tbspwater

How to Make Sweet Potato Pie

  1. Combine butter, flour, and salt. Using a pastry blender cut in the butter until very crumbly. Add chilled water a few tablespoons at a time mixing with a fork until the dough pulls together. Cover and chill for at least 2 hours.
  2. Boil the sweet potatoes until soft. Allow to cool and gently peel their skins with your fingers. Using a handheld or stand mixer beat sweet potatoes with butter, brown sugar, eggs, cream, vanilla, cinnamon, ginger, nutmeg and cloves until blended and creamy.
  3. Gently roll the piecrust out to a 12 inch circle on a lightly floured surface. Fold the piecrust or roll it around your rolling pin to move it to the pie plate. Gently tuck the crust into the pie pan, trim the edge about an an inch over the side, tuck the excess dough in along the edge and flute it.
  4. Spread the sweet potato mixture into the prepared pie crust. Beat the egg and water together. Brush the edges of the crust with the egg wash. Bake at 350 degrees for 55-60 hour or until set. Cool for at least 2 hours before slicing.
    The pie will still have a little wiggle to it when it is done.


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