Dessert: United States – Alabama, Southern United States – Sweet Potato Pie

Serving Size: 8

Approximate Time

Prep 30 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- For the crust (single 9-inch pie crust):
  - 1 1/4 cups (160 g) all-purpose flour
  - 1/2 tsp (3 g) salt
  - 1/2 cup (113 g) unsalted butter, cold, cubed
  - 3–4 tbsp (45–60 ml) ice water
- For the filling:
  - 2 cups (440 g) mashed cooked sweet potato (from about 2 medium sweet potatoes, approx. 1 1/2 lb / 680 g raw)
  - 3/4 cup (150 g) granulated sugar
  - 1/4 cup (50 g) packed light brown sugar
  - 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  - 3 large eggs, approx. 150 g
  - 1 cup (240 ml) evaporated milk (or whole milk for a lighter version)
  - 2 tsp (4 g) ground cinnamon
  - 1/2 tsp (1 g) ground nutmeg
  - 1 tsp (5 ml) vanilla extract
  - 1/2 tsp (3 g) fine salt
  - Optional: whipped cream or lightly sweetened whipped cream for serving

Instructions

Short Description:
A classic Southern sweet potato pie with a smooth, warmly spiced filling baked in a flaky single crust. Aromas of cinnamon, nutmeg, and a touch of vanilla highlight the natural sweetness of locally grown Alabama sweet potatoes.

Regional Notes:
This Alabama version emphasizes warm spices—ground cinnamon and nutmeg—and a hint of vanilla, giving a sweeter, aromatic profile typical of the region. Using roasted, locally grown sweet potatoes concentrates the flavor and yields a richer filling than boiled potatoes used in some other regional variations.

1. Preheat the oven to 400°F (205°C). If roasting sweet potatoes, scrub and pierce them with a knife, place on a baking sheet, and roast 45–60 minutes until very tender; cool slightly, peel, and mash until smooth. Alternatively, boil peeled sweet potatoes in salted water until fork-tender, drain, and mash. Measure 2 cups (440 g) mashed.
2. Make the crust: In a large bowl combine 1 1/4 cups (160 g) flour and 1/2 tsp (3 g) salt. Cut in 1/2 cup (113 g) cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Sprinkle 3 tbsp (45 ml) ice water over the mixture and toss; add more water, 1 tbsp (15 ml) at a time, until dough holds together when pressed. Form into a disk, wrap, and chill 20 minutes.
3. Roll the chilled dough on a lightly floured surface to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie dish. Trim and crimp the edges; refrigerate while you prepare the filling. Reduce oven temperature to 350°F (175°C).
4. In a large bowl, whisk together 2 cups (440 g) mashed sweet potato, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, and 1/2 tsp (3 g) salt until smooth.
5. Add 1/2 cup (115 g) melted butter, 3 large eggs (approx. 150 g), 1 cup (240 ml) evaporated milk, 2 tsp (4 g) ground cinnamon, 1/2 tsp (1 g) ground nutmeg, and 1 tsp (5 ml) vanilla extract. Whisk until fully combined and the mixture is silky; for an ultra-smooth filling, pulse briefly in a blender or use an immersion blender.
6. Pour the filling into the prepared unbaked crust and smooth the top. Place the pie on a baking sheet to catch any drips.
7. Bake at 350°F (175°C) for 45–55 minutes, or until the center is set with a slight jiggle (a knife inserted near the center should come out mostly clean). If the crust browns too quickly, tent the edges with foil after 25 minutes.
8. Remove the pie from the oven and cool on a wire rack to room temperature, about 2 hours; then chill at least 2 hours (overnight improves flavor and texture).
9. Serve slices chilled or at room temperature, topped with whipped cream if desired. Store refrigerated for up to 4 days.