white sweet potato pie recipe
The Best white sweet potato pie recipe
What I love most about this pie is how versatile it is. You can serve it warm with a dollop of whipped cream or chilled straight from the fridge, and it’s just as good either way. Plus, white sweet potatoes pack a nutritional punch—they’re loaded with fiber, vitamin C, and potassium, so I don’t feel guilty letting the kids have an extra slice. The texture is smooth and custardy, almost like a cross between pumpkin pie and cheesecake, but with its own unique flavor. If you’re looking for a dessert that’s easy, crowd-pleasing, and a little different from the usual, this is the one to try.
Creamy White Sweet Potato Pie
A rich and velvety pie made with white sweet potatoes, warm spices, and a flaky crust. This Southern-inspired dessert is perfect for holidays or any special occasion, offering a unique twist on the classic sweet potato pie.
🥘Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tbsp ice water
- 2 cups mashed white sweet potatoes (about 2 medium potatoes)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup evaporated milk
- ½ cup chopped pecans
- 2 tbsp brown sugar
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
Prepare the crust: In a large bowl, combine flour and salt. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. -
3
Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp as desired. Prick the bottom with a fork and chill in the refrigerator for 15 minutes. -
4
Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Set aside to cool slightly. -
5
Prepare the filling: In a large bowl, whisk together the mashed white sweet potatoes, melted butter, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth. Stir in the evaporated milk. -
6
Pour the filling into the pre-baked crust. Smooth the top with a spatula. -
7
Optional: In a small bowl, mix the chopped pecans, brown sugar, and melted butter. Sprinkle the topping evenly over the filling. -
8
Bake for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean. If the crust begins to brown too quickly, cover the edges with aluminum foil. -
9
Allow the pie to cool completely on a wire rack before slicing and serving. Serve at room temperature or chilled.
🔧Equipment
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- 9-inch pie dish
- Potato masher or fork
- Whisk
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy White Sweet Potato Pie Works
❓ Frequently Asked Questions About Creamy White Sweet Potato Pie
1. Can I use regular sweet potatoes instead of white sweet potatoes for this pie?
Yes, you can substitute regular orange sweet potatoes, but the flavor and texture will be slightly different. White sweet potatoes are less sweet and have a creamier texture, while orange sweet potatoes are sweeter and denser. Adjust the sugar and spices to taste if using orange sweet potatoes.
2. How do I prevent my sweet potato pie from cracking?
To avoid cracks, avoid overmixing the filling and don’t overbake the pie. Bake until the center is just set (a slight jiggle is fine). Let the pie cool gradually—don’t place it in the fridge immediately. A well-chilled filling before baking can also help.
3. Can I make this pie ahead of time?
Absolutely! Sweet potato pie tastes even better after chilling for a day. You can bake it 1–2 days ahead and store it in the refrigerator. For longer storage, freeze the pie (without whipped cream) for up to 2 months.
4. What’s the best way to store leftover white sweet potato pie?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.
5. Can I use a store-bought pie crust instead of making one from scratch?
Yes, a high-quality store-bought pie crust works well. Blind-bake it according to the package instructions before adding the filling. If you prefer a homemade crust, a buttery, flaky recipe will complement the pie nicely.