Dessert: United States – North Carolina (Southern United States) – North Carolina Sweet Potato Pie

Serving Size: 8

Approximate Time

Prep 30 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 25 min

Ingredients

- For the crust (makes one 9-inch crust): 1 1/4 cups (155 g) all-purpose flour
- 1/2 tsp (2.5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch pieces
- 2 to 4 tbsp (30–60 ml) ice water
- For the filling: 2 cups (450 g) mashed cooked sweet potato (from about 2 lb / 900 g raw sweet potatoes, scrubbed and roasted or boiled)
- 3/4 cup (150 g) packed light brown sugar
- 3 large eggs
- 1 cup (240 ml) evaporated milk
- 4 tbsp (57 g) unsalted butter, melted and cooled
- 1 tsp (2.6 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1/4 tsp (0.5 g) ground ginger (optional)
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- Optional for serving: whipped cream — 1 cup (240 ml) heavy cream + 2 tbsp (25 g) powdered sugar + 1 tsp (5 ml) vanilla extract

Instructions

Short Description:
A classic Southern dessert featuring naturally sweet, vibrant orange North Carolina sweet potatoes mashed smooth and baked in a flaky butter crust with warm spices like cinnamon and nutmeg.

Regional Notes:
This North Carolina version highlights locally grown sweet potatoes known for their deep orange color and natural sweetness; the filling is spiced simply (cinnamon, nutmeg) and baked in a flaky butter crust, reflecting traditional Southern preparations rather than pumpkin-style spice blends.

1. Preheat oven to 400°F (200°C). Prick whole sweet potatoes with a fork and roast on a foil-lined baking sheet until very tender, 45–60 minutes depending on size. Alternatively, boil peeled chunks until fork-tender, 20–25 minutes. Cool, peel (if roasted) and mash until very smooth; measure 2 cups (450 g) and set aside.
2. Reduce oven temperature to 350°F (175°C). If making crust from scratch, combine flour, salt, and sugar in a bowl. Cut in cold butter with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Sprinkle ice water, 1 tablespoon at a time, over the flour-butter mixture and toss until the dough just holds together. Gather into a disk, wrap in plastic, and chill 15 minutes.
4. On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie plate. Trim and crimp the edges; refrigerate crust while you finish the filling. (If using a store-bought unbaked 9-inch crust, place it in the pie plate and refrigerate.)
5. In a large bowl, whisk the mashed sweet potato until smooth. Add brown sugar, eggs, evaporated milk, melted butter, cinnamon, nutmeg, ginger (if using), vanilla, and salt. Whisk until fully combined and glossy, with no sugar pockets.
6. Pour the filling into the chilled pie crust and smooth the top. Place the pie on a baking sheet to catch any drips.
7. Bake at 350°F (175°C) until the center is set but still slightly jiggly (it will firm as it cools), 45–55 minutes. If the crust or edges brown too quickly, cover the edges with foil after 25–30 minutes.
8. Remove the pie from the oven and let cool on a wire rack at room temperature for at least 2 hours to set. For cleaner slices, chill at least 2 hours more before serving.
9. If making whipped cream, whip heavy cream with powdered sugar and vanilla to soft peaks and serve a dollop with each slice. Store leftover pie covered in the refrigerator up to 4 days.