How to Make a Sweet Potato Pie

Ingredients

• 3 medium Sweet Potatoes (deep orange, smaller potatoes are sweeter; baked then peeled)
• 1/2 cup Brown Sugar (packed)
• 1/4 cup Granulated White Sugar
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1 tsp Pure Vanilla Extract
• 1 tbsp Lemon Juice (freshly squeezed)
• 1/4 cup Unsalted Butter (room temperature, melted but not hot)
• 1 cup Half-and-Half (room temperature)
• 2 Large Eggs (room temperature)
• 2 tbsp All-Purpose Flour (sifted; helps thicken filling)
• 1/4 tsp Salt
• 1 9‑inch Pie Crust (store‑bought, thawed completely before filling)

Instructions

1. Bake Sweet Potatoes

   Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet, prick each potato 9 times with a fork or knife, and bake for about 45 minutes until they are tender and the skins are lightly caramelized.

   Time: PT45M

   Temperature: 400°F

2. Cool and Peel

   Remove the potatoes from the oven and let them cool on a rack for 15 minutes. Once cool enough to handle, peel off the skins and discard any strings.

   Time: PT15M

3. Blend Sweet Potato Flesh

   Transfer the peeled sweet potato flesh to a mixing bowl and use a hand mixer on medium speed to puree until completely smooth.

   Time: PT5M

4. Add Sugars, Spices, and Flavorings

   To the pureed sweet potatoes add brown sugar, white sugar, ground cinnamon, ground nutmeg, vanilla extract, and lemon juice. Mix on low until fully incorporated.

   Time: PT5M

5. Incorporate Butter and Half‑and‑Half

   Stir in the melted (but not hot) butter followed by the room‑temperature half‑and‑half. Mix until the mixture is glossy and homogeneous.

   Time: PT3M

6. Add Eggs and Flour

   Add the eggs one at a time, mixing well after each addition. Finally, sift in the flour and a pinch of salt, mixing just until combined. The custard should be smooth, fluffy, and slightly thick.

   Time: PT5M

7. Blind‑Bake the Pie Crust

   Place the thawed pie crust in the 9‑inch pie dish. Line it with parchment paper and fill with pie weights or dried beans. Bake at 350°F for 5–7 minutes, then remove the weights and parchment.

   Time: PT7M

   Temperature: 350°F

8. Bake the Filled Pie

   Pour the sweet potato custard into the pre‑baked crust, smoothing the top with a spatula. Return the pie to the oven and bake at 350°F for 45 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken.

   Time: PT45M

   Temperature: 350°F

9. Cool and Set

   Allow the pie to cool on a rack for 30 minutes, then transfer to the refrigerator and let it set for at least 3 hours (or overnight) before slicing.

   Time: PT3H30M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Sweet Potatoes: Butternut squash (same amount)
• Instead of Brown Sugar: Dark muscovado sugar
• Instead of Granulated White Sugar: Coconut sugar
• Instead of Ground Cinnamon: Ground pumpkin spice
• Instead of Ground Nutmeg: Ground allspice
• Instead of Pure Vanilla Extract: Maple extract
• Instead of Lemon Juice: Apple cider vinegar (1 tsp)
• Instead of Unsalted Butter: Margarine
• Instead of Half-and-Half: Whole milk + heavy cream (3/4 cup + 1/4 cup)
• Instead of Large Eggs: Egg replacer (2 tbsp each)
• Instead of All-Purpose Flour: Gluten‑free flour blend (same amount)
• Instead of Salt: Sea salt
• Instead of 9‑inch Pie Crust: Homemade crust

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Pie Dish (9‑inch)
• Hand Mixer
• Mixing Bowl
• Knife
• Fork
• Peeler
• Measuring Cups and Spoons
• Spatula
• Cooling Rack (optional)
• Timer

Critical Steps — Do Not Skip

• Prick and bake sweet potatoes until caramelized
• Blend sweet potatoes to a completely smooth puree
• Ensure all dairy ingredients are at room temperature before mixing
• Blind‑bake the crust to avoid sogginess
• Let the pie set for several hours before serving

Chef Tips from the Video

• Prick each sweet potato exactly 9 times – this is the number Delilah uses for even steam release.
• Room‑temperature ingredients blend more smoothly and prevent curdling.
• Taste the custard before adding eggs; adjust sweetness or spice level now.
• If you prefer a firmer slice, increase the flour to 3 tbsp.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days

Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months

Room temperature: Do not store at room temperature for more than 2 hours

Make-Ahead Tips

• Blind‑bake the crust a day ahead and store it covered in the fridge
• The custard can be prepared up to 2 hours before baking; keep it refrigerated
• After baking, let the pie cool completely before refrigerating

Frequently Asked Questions