Description
This double crusted sweet potato pie is a rich, creamy, and perfectly spiced Southern dessert wrapped in a flaky, golden crust. It combines the warmth of roasted sweet potatoes with butter, brown sugar, cinnamon, and nutmeg. This pie is perfect for the holidays, Sunday dinners, or anytime you crave a comforting homemade treat.
This traditional recipe serves 8 people, and each slice is 523 kcal. With simple step-by-step instructions, even beginners can master this delicious pie.
Ingredients
For the Sweet Potato Filling:
- 2 ½ pounds sweet potatoes (about 4 large)
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons dark rum (optional, for extra depth of flavor)
For the Double Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- ¼ cup ice water (more if needed)
- 1 large egg yolk + 1 tablespoon water (for egg wash)
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and roast them on a baking sheet for 50-60 minutes until fork-tender.
- Once cooled, remove the skins and mash until smooth.
Step 2: Prepare the Pie Dough
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
- Divide the dough into two equal discs, wrap in plastic wrap, and chill for at least 30 minutes.
Step 3: Make the Sweet Potato Filling
- In a large bowl, combine the mashed sweet potatoes, melted butter, brown sugar, granulated sugar, eggs, and vanilla.
- Stir in heavy cream, buttermilk, lemon juice, zest, and spices. Mix until smooth and well combined.
Step 4: Assemble the Pie
- Preheat the oven to 375°F (190°C).
- Roll out one pie crust on a floured surface to fit a 9-inch pie dish. Place it in the dish and trim the edges.
- Blind bake by lining the crust with parchment paper and filling it with pie weights. Bake for 10 minutes, then remove the weights and let cool.
- Pour the sweet potato filling into the partially baked crust.
- Roll out the second crust and place it over the filling. Trim the edges and crimp them together.
- Brush the top crust with egg wash and sprinkle with turbinado sugar for a golden finish.
Step 5: Bake the Pie
- Bake the pie at 375°F for 55-65 minutes, until the crust is golden brown and the filling is set.
- Let the pie cool for at least 2 hours before slicing.
Notes
Use Roasted Sweet Potatoes – Roasting enhances the sweetness and prevents excess moisture. Chill Your Dough – This ensures a flaky crust. Do Not Overmix the Filling – Overmixing can make the filling dense. Egg Wash is Essential – It gives the pie a glossy, golden finish. Let the Pie Cool Before Serving – This helps the filling set properly.
- Prep Time: 30 min
- Category: Desserts
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 523 kcal
- Sugar: 35g
- Fat: 24g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 6g