Fresh sweet potatoes, cinnamon, and brown sugar make this pie a rich treat.

Makes one 9" pie


  • 1 cup all-purpose flour
  • ¼ tsp. baking powder
  • ¼ tsp. kosher salt
  • 6 Tbsp. (¾ stick) cold butter, diced
  • ⅓ cup sour cream
  • 1 pound (2 medium) sweet potatoes, baked and peeled
  • 1 cup packed dark brown sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ¼ tsp. ground nutmeg
  • 1 tsp. salt
  • 4 eggs
  • 1 cup heavy cream
  • ¼ cup (½ stick) butter, melted and cooled slightly


Active time: 25 minutes
Total time: 2 hours 25 minutes

To make crust: In a medium bowl, stir together flour, baking powder, and salt. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.

Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before rolling out.

Preheat oven to 425°. Roll dough on a lightly floured surface into a circle slightly larger than the 9-inch pie pan. Fit dough into pie pan and trim edges. Line dough with aluminum foil and pie weights (or dried beans). Bake 15 minutes. Remove pie crust from oven and carefully remove foil and weights. Cool pie crust on a rack.

To make filling: Preheat oven to 350°. In a food processor fitted with a metal blade, puree sweet potatoes. In a large bowl, mix together brown sugar, cinnamon, allspice, nutmeg, and salt, breaking up any lumps. In a medium bowl, whisk together eggs and cream. Stir pureed sweet potatoes into brown sugar mixture. Add egg and cream mixture, stir to combine thoroughly, then mix in melted butter. Pour filling into par-baked pie crust. Bake approximately 45 minutes, until filling is set in the center.


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