Sweet Potato Pie is a classic and beloved dessert that is a staple in Southern American cuisine. It features a smooth and creamy filling made from roasted sweet potatoes, infused with warm spices like cinnamon, ginger, cloves, and allspice, all nestled in a flaky and buttery pie crust. Topped with a dollop of freshly whipped cream, this pie offers a delightful blend of sweet and spiced flavors that make it a favorite during holiday gatherings and year-round celebrations.

The history of Sweet Potato Pie traces back to the early African American culinary traditions in the Southern United States. Sweet potatoes were a common staple in the region, and enslaved Africans used them to create a variety of dishes, including pies.

The roots of Sweet Potato Pie can be traced back to African yam and sweet potato pies, which were similar to their American counterparts. Enslaved African cooks adapted their traditional recipes to the available ingredients in the New World, incorporating local sweet potatoes and adding spices and flavorings brought over from their homelands.

Over time, Sweet Potato Pie became an integral part of Southern cuisine, especially during special occasions and holidays like Thanksgiving and Christmas. Its popularity spread beyond the African American community, becoming a beloved dessert across the United States.

Today, Sweet Potato Pie is cherished as a symbol of comfort and homey goodness. It holds a special place in the hearts of many, evoking cherished memories of family gatherings and celebrations.

INGREDIENTS

Sweet Potatoes:

• Large sweet potatoes

Crust:

• 13 ounces cold, unsalted butter
• 21 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 cup ice water
• 1 tablespoon lemon juice or red wine vinegar

Filling:

• 1/3 cup each granulated and brown sugar
• 2 large eggs
• 1 teaspoon each cinnamon and ginger
• 1/2 teaspoon each cloves and allspice
• Pinch of salt
• 1/2 cup heavy cream
• Whipped cream for topping

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C) and line a baking sheet with foil. Spray it with nonstick cooking spray or lightly oil it.
2. Cut the sweet potatoes in half and place them cut-side down on the baking sheet. Roast them in the oven until soft, about 45 minutes to an hour.
3. Once the sweet potatoes are cool enough to handle, scoop the flesh from the skins and place it in a bowl. Mash the sweet potato flesh by hand or puree it in a food processor for a smoother result. Set it aside.
4. For the crust, cut the cold butter into small cubes and place them in the freezer. Combine the flour, sugar, and salt in the bowl of a food processor and pulse a few times to mix. Add the chilled butter to the dry ingredients and process until the mixture resembles coarse meal.
5. Combine the lemon juice or vinegar and ice water and add six tablespoons of the mixture to the ingredients in the food processor. Pulse several times until combined. If the dough holds together, you do not need to add more liquid. If it is still dry, add more liquid, one-half tablespoon at a time.
6. Remove the dough to a bowl or a well-floured board and knead it until it forms a ball. Divide the dough into two and wrap each half well in plastic wrap. Place one half of the dough in the refrigerator to relax for at least a half-hour, and reserve the other half for another use.
7. Prior to rolling out the dough, strike it with your rolling pin to flatten. This will soften it further. Turn the oven up to 375°F (190°C) and grease the bottom and sides of an 8-inch pie plate.
8. Dust a pastry board or mat and your rolling pin with flour. Roll the dough out, rotating it and turning it frequently and adding more flour as necessary to keep it from sticking, until it is the size of your pie plate and between 1/8 and 1/2 of an inch thick.
9. Carefully center the pie dough in the plate and press it into the bottom and sides. Trim or fold over any excess dough around the edges and make a pretty crimped crust by pinching with your fingers. Place the crust in the refrigerator until ready to use.
10. In a standing mixer, combine two cups of mashed sweet potato puree, sugars, eggs, and spices. Whisk until combined. Add the cream and whisk again.
11. Pour the filling into the chilled pie crust and bake for 45 minutes until set.
12. Cool the pie on a wire rack. Allow it to cool completely before cutting.
13. To make whipped cream, add heavy cream to the bowl of a standing mixer and beat at high speed. Gradually add maple sugar and beat until the cream forms stiff peaks.
14. Serve each slice of Sweet Potato Pie with a dollop of whipped cream.

Sweet Potato Pie is a delightful and soul-warming dessert that captures the essence of Southern comfort. The roasted sweet potatoes infuse the filling with a natural sweetness and a vibrant orange color, while the blend of warm spices adds depth and complexity to the flavor profile. Topped with freshly whipped cream, this pie is the perfect treat for celebrating special moments or simply savoring the joys of life.