Brown Sugar Sweet Potato Pie

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Scratch-made all-butter 4-ingredient pie crust with a roasted sweet potato vanilla and spice filling topped with real maple whipped cream.



Pie Crust:

  • 1 ¾ cups all-purpose flour + more for dusting
  • ¼ teaspoon coarse salt
  • 8 tablespoons (1 stick) cold butter, cubed
  • 5-7 tablespoons ice water

Pie Filling:

  • ¾ cup dark brown sugar
  • 1 tablespoon all-purpose flour or cornstarch
  • 1 ½ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 2 ½ cups pureed or mashed sweet potatoes
  • 12-ounce can evaporated milk
  • 2 teaspoons pure vanilla extract

Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract


  1. Whisk together flour and salt in a large mixing bowl. Add cubed butter and use a pastry cutter to cut the butter into the flour until pea-sized granules form. Add ice water, 1 tablespoon at a time, until it forms pea-sized moist granules. Alternatively, pulse the flour and butter cubes in a food processor, drizzing the ice water in through the vegetable shoot, until it forms pea-sized moist granules. Transfer the mixture onto a floured cutting board and work into a ball. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
  2. In a large mixing bowl, stir together brown sugar, flour, cinnamon, ginger, salt, nutmeg and cloves. Use a hand mixer to beat in eggs, one at a time, until fluffy. Beat in the sweet potatoes until smooth. Slowly beat in evaporated milk and vanilla extract. Set aside. 
  3. Preheat oven to 425 degrees.
  4. Remove cold dough from the plastic wrap and place on the floured cutting board. Use a rolling pin to roll it into a ¼ inch thick round. Place into a deep-dish pie plate. Trim the edges into a perfect circle, hanging over about ¼ inch. Fold the edges under and pinch the edges using your thumbs.
  5. Pour the sweet potato mixture into the crust. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 and bake an additional 30-40 minutes or until pie is no longer jiggly and crust is lightly browned. Let completely cool. 
  6. In the bowl of a stand mixer, whip heavy cream on high speed. Drizzle in sugar, maple syrup, vanilla and salt and continue to whip until stiff peaks form. Taste and adjust the flavorings, if necessary. Dollop whipped cream on each slice of pie and serve. 


Filling Tip: Peel and cube 2-3 large sweet potatoes and boil until very tender. Alternatively, wrap the sweet potatoes in foil and roast at 400 degrees for about an hour or until very tender. Let cool, then peel and mash or puree the sweet potatoes. Another option is to use canned pureed sweet potatoes.