Sweet Potato Pie
- 30m Prep Time
- 1h 15mCook Time
- 3h Ready In
A classic soul food dessert with a vanilla-infused crust and creamy sweet potato filling. The secret ingredient is ground ginger for added warmth.
Ingredients
- Vegetable oil for greasing
- 296 ml all-purpose flour
- 59.1 ml cold salted butter diced or shredded
- 59.1 ml butter-flavored shortening
- 29.6 ml granulated sugar
- 4.93 ml vanilla extract
- 2.46 ml kosher salt
- 22.2 ml ice water
- 3 medium sweet potatoes peeled and chopped
- 237 ml granulated sugar
- 4.93 ml ground cinnamon
- 2.46 ml ground nutmeg
- 1.23 ml ground ginger
- 2 eggs
- 118 ml evaporated milk
- 14.8 ml vanilla extract
- 237 ml salted butter softened
Nutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.7 mg
- Iron: 1.05 mg
- Magnesium: 16.2 mg
- Phosphorus: 74.1 mg
- Potassium: 181 mg
- Zinc: 0.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 296 ml all-purpose flour
- 59.1 ml butter-flavored shortening
- 29.6 ml granulated sugar
- 4.93 ml vanilla extract
- 2.46 ml kosher salt
- 22.2 ml ice water
- 237 ml granulated sugar
- 4.93 ml ground cinnamon
- 2.46 ml ground nutmeg
- 1.23 ml ground ginger
- 2 eggs
- 118 ml evaporated milk
- 14.8 ml vanilla extract
Prepare
- Vegetable oil, for greasing
- 59.1 ml cold salted butter, diced or shredded
- 3 medium sweet potatoes, peeled and chopped
- Soften 237 ml salted butter
Let's Cook
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Step 1.
Preheat the oven to 325°F. Lightly grease a 9-inch pie pan with vegetable oil.
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Step 2.
In a large mixing bowl, combine 1¼ cups all-purpose flour, ¼ cup cold salted butter (diced or shredded), ¼ cup butter-flavored shortening, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, and 1½ tablespoons ice water. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.
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Step 3.
While the dough chills, in a medium pot over high heat, add 3 medium sweet potatoes (peeled and chopped) and about 4 to 6 cups of water. Boil until the potatoes are fork-tender, about 15-20 minutes. Drain the water and let the potatoes cool.
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Step 4.
Once the sweet potatoes are cool, transfer them to a large mixing bowl and whisk until creamy. Sprinkle in 1 cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. Mix well. Then add 2 eggs, ½ cup evaporated milk, 1 tablespoon vanilla extract, and 1 cup (2 sticks) salted butter (softened). Whisk until the filling is creamy and airy. Set aside.
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Step 5.
Remove the dough from the refrigerator. On a floured flat surface, roll out the dough to fit the pie pan. Place the dough into the greased pie pan and bake the pie shell for 7 to 10 minutes at 325°F.
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Step 6.
Remove the pie shell from the oven. Increase the oven temperature to 350°F. Pour the sweet potato filling into the shell and smooth the top. Bake for 45 to 50 minutes, until the filling is set (the center should be slightly jiggly but not liquid). Let the pie cool to room temperature before serving.