Homemade pie inspires intense loyalties. In the fall, classic Southern sweet potato pie rivals pumpkin pie, apple pie, and pecan pie—and some autumnal tables only feel complete with one of each. Sweet potato pie thrived in the South due to the plant’s predilection to grow in warm climates. Some recipes get a tad tipsy from rum, whiskey, praline liqueur, or Frangelico. But our best sweet potato pie recipe keeps things simple except for a twist at the end.
A cross between sweet potato pudding and a classic custard pie, this version from Toni Tipton-Martin’s Jubilee begins with fresh sweet potatoes (sometimes called yams, though they’re technically not the same thing) you’ll roast yourself, then cool and peel. The buttery pie crust is made with lard in addition to unsalted butter for an extra flaky texture. Chill it in the pie pan while the creamy filling comes together—an electric mixer cuts down on prep time, helping the still-warm baked sweet potatoes easily meld into a purée. Pour the filling into the crust and start baking. Halfway through the cook time, we add a crunchy, caramelized pecan praline topping for good measure. You can certainly make the pie without the topping, but why would you? Once cooled, you can serve this showstopping sweet potato pie at room temperature or chilled. It would make an excellent addition to your Thanksgiving dessert spread. Whipped cream totally optional.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
Step 3
Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
Step 4
When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.
Step 5
Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.
Editor’s note: This recipe was originally published in ‘Jubilee’ and first appeared on Epicurious in November 2020. For more of our best sweet potato recipes, head this way →
Leave a Review
Reviews (10)
Back to TopThis was a very good pie and I will, most likely, make it again. I gave it only 4 stars because IMO, the praline topping is NOT optional. Without the praline topping the pie would have been inoffensive but nothing special. The praline topping gives it more dimension in both texture and flavor and takes it from "ok" to "oooh, what is that?"
Richenza
9/13/2022
Absolutely delicious. I would use just a little less nutmeg, but that’s a personal taste. I used in a coconut/almond crust and it was a great compliment.
Anonymous
Indianapolis
11/7/2021
Fabulous flavor and texture! I increased the pecan halves in the praline topping to 2/3 cup because there weren’t enough for our taste and used a Pillsbury refrigerated crust. For the filling I let the skinned hot sweet potatoes melt the butter in the mixing bowl instead of melting it separately. I made it early for Thanksgiving but it may not last that long! This is a keeper and even better than pumpkin pie.
cyin2020
Overland Park, KS
11/24/2020
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