Holiday season calls for a creamy Sweet Potato Pie to satisfy guests sweet tooth. My recipe is a blend of sweet and savory flavors that complement the buttery flaky crust and the creamy filling with nutmeg, cloves, ginger, and cinnamon. I love serving this delicious comforting pie for Thanksgiving and Christmas parties.<\/p>\n Holiday season is always like a marathon of gatherings, and I love it! Between catching up with old college friends, meeting families from the kids school events, and heading to the big pre Christmas, Thanksgiving, and Friendsgiving reunions, there is always something happening. I take these moments as an excuse to make all kinds of sweet potato desserts<\/em>, and honestly, I have never met anyone who does not enjoy sweet potatoes. This year I am planning to show up with my sweet potato cheesecake bars<\/a> and my creamy sweet potato pie cupcakes<\/a> because they are adorable, and I already know everyone will be drooling over them.<\/p>\n And since I am hosting Thanksgiving this year, I am planning to make this impressive sweet potato pie to join my holiday table along with the other goodies I will talk about in the serving suggestion section below. I am very careful with planning my Thanksgiving menu, and I always start organizing everything well in advance. Making dessert ahead is always a win for me, and this sweet potato pie is perfect because I can prepare it 2 days before the celebration. I only use simple baking staples along with the sweet potatoes, such as flour, butter, sugar, and eggs. With my easy step by step instructions, you can have it in the oven in about one hour and finish cooking it an hour later. I hope you give this a try!<\/p>\n Making the dough:<\/strong> I add the flour, sugar, and salt to my food processor and mix them to combine. Then I add the diced butter and pulse until the mixture looks dry and crumbly, and I finish by adding ice water and pulsing just until small clumps form.<\/p>\n Roll:<\/strong> I divide the dough into two balls, press them into discs, cover them with plastic wrap, and chill them for one hour.<\/p>\n Prepare the sweet potatoes:<\/strong> While the dough chills, I boil the potatoes in a large saucepan for about 45 to 50 minutes over medium heat. I cool them under very cold water, remove the skin, cut them into chunks, and place them in a large bowl, then I beat them on medium high until they are smooth.<\/p>\n Mix:<\/strong> I add the rest of the filling ingredients to the bowl and beat everything together until the mixture is well combined.<\/p>\n Prep the pan:<\/strong> I heat the oven to 350 degrees F while I roll out one of the chilled dough discs into a 12\u2033 circle. I place the dough into a 9\u2033 pie dish, tuck it in gently, trim the extra dough, and flute the edges.<\/p>\n Bake:<\/strong> I spread the filling into the crust and brush the edges with the egg wash, then bake the pie for 55 to 60 minutes. The center should have a light jiggle and a toothpick inserted in the middle should come out clean.<\/p>\n Serve:<\/strong> I let the pie cool for one hour and then serve it with a generous spoon of my homemade whipped cream. Look at the pie, it is simple irresistible. Yum!<\/p>\n Whenever I make this sweet potato pie recipe, I focus on keeping everything as cold as possible because that is the secret to a flaky crust. I add the ice water slowly until the dough just holds together, and I try not to add extra flour so the crust stays tender. I work fast on a cool surface and use a fork to gently smear the dough so the butter pieces stay the size of peas, since those little chunks are what create steam pockets that bake into light layers. If the dough starts to warm up or feel sticky, I chill it again for a few minutes, and this small step always helps my crust rise nicely and bake with the best texture.<\/p>\n I enjoy bringing this sweet potato pie to the table after a plate of my oven roasted turkey<\/a> because the flavors match so well for Thanksgiving. I usually pair it with my pumpkin mac and cheese<\/a> and some bacon wrapped green beans<\/a>, and the pie finishes the dinner in such a comforting way. My kids always ask me to make my sweet potato fritters<\/a> too, so I often add them when we have a larger group or when we want a little extra treat on the table.<\/p>\n For drinks, I try to keep things fun and easy for everyone. I shake up cranberry margaritas<\/span><\/a> for the adults, and I mix cranberry mocktails<\/span><\/a> for the kids and anyone who wants a sweet drink without alcohol. These little touches make our holiday dinners so relaxed, and the sweet potato pie fits right in with all the happy chatter around the table. Feel free to browse more yummy ideas on my blog. <\/p>\n A shrinking crust often means the dough warmed up too much or was mixed more than needed. I chill it well before rolling and shape it gently so it holds its form. Once it is in the pie dish, I tuck it in softly and let it rest in the fridge for a few minutes, and this keeps it steady when it bakes.<\/p>\n<\/p><\/div>\n I choose fresh sweet potatoes because they mash smoother and have a natural sweetness that really stands out in the pie. They also bake into a rich color that makes the whole dessert look inviting. When I work with fresh sweet potatoes, the filling always tastes fuller and more comforting for my family.<\/p>\n<\/p><\/div>\n I check the center with a gentle jiggle and look for just a little movement. Then I slide a toothpick into the middle, and if it comes out clean, I know the pie is ready. The edges will look set and steady, and the top will have a soft shine that lets me know it is time to cool it before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Loved this recipe<\/a>?<\/strong> I\u2019d love to hear from you! \ud83d\udc9b Leave a 5-star rating \u2b50\ufe0f<\/strong> in the recipe card below and share your thoughts in the comments<\/strong> \u2013 I read and appreciate every single one!<\/p>\n Let\u2019s stay connected! Follow me on Facebook<\/a>, Instagram<\/a>, Pinterest<\/a>, and YouTube<\/a><\/strong> for more delicious, sweet and savory<\/strong> recipes. Have a question? Ask in the comments, and I\u2019ll be happy to help! \ud83d\ude0a with love Catalina!<\/p>\n<\/div>\n<\/div>\n<\/div>\n Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.<\/span><\/p>\n<\/li>\n Add very cold diced butter and pulse again until the mixture looks dry and like coarse crumbs.<\/span><\/p>\n<\/li>\n Add ice water and pulse just until moist, small clumps are formed. Pause and toughen the dough with your fingers. If it sticks together, you have added enough water. If it’s still too dry, add more water, a teaspoon at a time. Be careful not to add too much water, or the dough will be sticky.<\/span><\/p>\n<\/li>\n Make a ball and place the dough onto a clean work surface. Divide it in half, form two balls, and press them into two disks. Cover with plastic wrap and refrigerate for 1 hour before using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n Place sweet potatoes in a large saucepan and cover with water. Bring to a boil over medium heat and boil for 45-50 minutes or until super soft when tested with a fork.<\/span><\/p>\n<\/li>\n![\"Sweet](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2022\/11\/sweet-potato-pie-recipe-680x1020.jpg.webp)
\n<\/picture>\n<\/figure>\n![\"A](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2022\/11\/sweet-potato-pie-680x453.jpg.webp)
\n<\/picture>\n<\/figure>\nWhy you will love this recipe<\/h2>\n
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What you will need<\/h2>\n
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\n<\/picture>\n<\/figure>\nFor the crust:<\/h3>\n
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Filling:<\/h3>\n
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Egg wash:<\/h3>\n
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For the garnish:<\/h3>\n
How to make <\/h2>\n
![\"Making](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2024\/08\/dough-680x1020.jpg\")
<\/figure>\n![\"Chopped](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2024\/08\/sweet-potatoes-680x1020.jpg\")
<\/figure>\n![\"Sweet](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2024\/08\/filling-680x1020.jpg\")
<\/figure>\n![\"Homemade](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2024\/08\/crust-2-680x1020.jpg\")
<\/figure>\n![\"Pouring](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2024\/08\/pour-and-bake-680x1020.jpg\")
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<\/figure>\nExpert tip<\/h2>\n
Chill for flakiness<\/h3>\n
More tips to consider:<\/h4>\n
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![\"Sliced](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2022\/11\/homemade-sweet-potato-pie-680x1020.jpg.webp)
\n<\/picture>\n<\/figure>\nRecipe variations and add-ins:<\/h2>\n
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![\"Homemade](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2024\/08\/easy-sweet-potato-pie-680x1020.jpg\")
<\/figure>\nServing suggestions:<\/h2>\n
How to store leftovers:<\/h2>\n
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![\"A](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2024\/08\/sweet-potato-pie-recipe-680x1020.jpg\")
<\/figure>\nFrequently asked questions<\/h2>\n
![\"A](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2022\/11\/best-sweet-potato-pie-680x1020.jpg.webp)
\n<\/picture>\n<\/figure>\nMore Thanksgiving desserts:<\/h2>\n
![\"sweet](\"https:\/\/sweetandsavorymeals.com\/wp-content\/uploads\/2022\/11\/sweet-potato-pie-recipe.jpg.webp)
\n<\/picture>\n<\/div>\nCrust:<\/h4>\n
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Sweet Potato Filling:<\/h4>\n
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Egg Wash:<\/h4>\n
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Pie Crust:<\/h4>\n
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Filling:<\/h4>\n
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