North Carolina Sweet Potato Pie Recipe
Warm, cozy, and unmistakably North Carolina: satin custard, cinnamon freckles, and a crust with just the right snap. Travels well, vanishes fast.
Equipment
- 1 inch pie pan
- 1 baking sheet to roast sweet potatoes
- aluminmun foil
- 1 mixer or masher
- thermometer
- 1 ricer or sieve if desired
Ingredients
Crust (or use a 9-inch store-bought shell)
- 1 1/4 cups all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tbsp ice water
Filling
- 2 cups roasted and mashed sweet potatoes (about 2 to 3 medium-sized sweet potatoes)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup evaporated milk
- 2 large eggs, room temp, lightly beaten
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp tsp freshly grated nutmeg
- 1/4 tsp fine sea salt (a generous pinch)
Optional Flavor Boosts
- 1-2 tbsp molasses (deeper, old-school flavor)
- 1/4 tsp ground ginger or a pinch of allspice (extra warmth)
- 1/2 cup sweetened shredded coconut (coastal nod; reduce granulated sugar by 2 Tbsp)
Instructions
Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and place on a foil-lined sheet.
- Roast 45–60 minutes, until a skewer or knife slides in easily and some syrupy spots appear.
- Split open and let steam off for 10 minutes. Scoop flesh; press through a ricer or fine sieve for a silky, non-stringy puree. Measure 2 cups.
Make the Crust
- In a bowl, whisk flour and salt. Cut in butter until the mix looks like coarse crumbs with pea-size bits.
- Drizzle in ice water, tossing just until dough holds together.
- Form into a disk, wrap, and chill for 30 minutes.
- Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp; chill 20 minutes.
- Optional (crisper bottom): Heat oven to 375°F (190°C). Dock crust, line with parchment, fill with pie weights. Par-bake 12–15 minutes; remove weights and bake 5 minutes more to dry. Cool slightly.
Mix the Filling
- Reduce oven to 350°F (175°C).
- In a large bowl, beat sweet potato and softened butter until smooth.
- Add granulated and brown sugars; mix to combine.
- Whisk evaporated milk, eggs, and vanilla together separately; stir into the bowl.
- Add cinnamon, nutmeg, salt, and any optional boosts. Mix just until creamy—don’t over-aerate. (Strain batter if you want ultra-silky.)
Assemble & Bake
- Set the pie pan on a preheated sheet pan (helps the bottom crisp).
- Pour in filling; smooth the top.
- Bake 50–60 minutes on the lower-third rack, shielding the crust edge if it browns fast. The center should jiggle like set Jell-O and read 175–180°F on an instant-read thermometer. It will puff slightly, then settle.
Cool & Serve
- Cool on a rack for 2 hours to fully set. Serve at room temp or chilled, plain or with lightly sweetened whipped cream.
Notes
Pro Tips (Winston-Salem baker energy)
- Roast > boil: Roasting concentrates flavor and keeps moisture in check.
- Ricer = silk: Pressing the puree through a ricer or sieve eliminates strings.
- Clean slices: Let it cool fully; use a warm, thin knife wiped between cuts.
- No soggy bottom: Par-bake the crust or keep the pie on a hot sheet pan.