Introduction

Roasted Sweet Potato Pie is a classic dessert that combines creamy, spiced sweet potatoes with a flaky pie crust. Perfect for autumn gatherings or any time you want a comforting, flavorful treat. This recipe highlights the natural sweetness of roasted sweet potatoes enhanced with warm spices and a hint of fresh orange juice.

A pumpkin pie sits on a round metal pie pan, showing one smooth top layer of rich brown pumpkin filling with a slightly darker edge where it meets the crust. The crust forms one even layer with a golden color and a fork-pressed pattern along the rim, creating a textured border around the pie. The pie is placed on a white marbled surface, and part of a dark cloth and some silver forks are visible near the pan. There is a brown sweet potato in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch pie crust, (homemade or store-bought)

1 ½ pounds sweet potatoes*, (about 2 cups mashed after roasting)

6 tablespoons unsalted butter, (melted)

1 cup (200 g) granulated sugar

⅓ cup (67 g) light brown sugar, (packed)

3 large eggs, (room temperature)

½ cup (153 g) evaporated milk, (room temperature)

½ cup (119 g) heavy cream, (room temperature)

1 tablespoon vanilla extract

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground allspice

½ teaspoon kosher salt

1 tablespoon fresh orange juice

Whipped cream, (for serving)

Instructions

Step 1: Preheat oven to 400°F (205°C). Pierce sweet potatoes several times with a fork and place on a baking sheet. Roast until fork-tender, about 50-60 minutes. Set aside to cool slightly.

Step 2: While sweet potatoes are roasting, roll out the pie dough and fit it into a 9-inch pie dish. Lightly dock the bottom with a fork and chill the crust in the refrigerator for 20-30 minutes.

Step 3: Increase oven temperature to 425°F (220°C). Line the chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

Step 4: Remove foil and weights, then bake for another 5 minutes until the crust is lightly golden. Let cool completely on a wire rack.

Step 5: Lower oven temperature to 325°F (163°C).

Step 6: Once sweet potatoes are cool enough to handle, peel off the skins and mash with melted butter in a blender, food processor, or large mixing bowl until smooth.

Step 7: Add granulated sugar and light brown sugar to the mashed sweet potatoes, stirring to combine.

Step 8: Add eggs one at a time, whisking gently after each addition just until incorporated. Avoid overmixing to prevent cracks.

Step 9: Stir in evaporated milk, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, allspice, salt, and fresh orange juice.

Step 10: For the smoothest texture, pour the filling through a fine mesh strainer into another bowl.

Step 11: Pour the filling into the cooled pie crust.

Step 12: Bake for 65-80 minutes, checking at 65 minutes. The edges should be set, and the center should have a slight jiggle.

Step 13: Let the pie cool on a wire rack for 2-3 hours, then refrigerate for at least 2 hours before slicing.

Step 14: Serve topped with whipped cream if desired.

Tips & Variations

Use a fork to pierce the sweet potatoes before roasting to ensure even cooking.

Chilling and blind baking the crust prevents a soggy bottom and ensures it stays crisp.

Adding fresh orange juice brightens the flavor and balances sweetness.

For a vegan version, substitute butter with coconut oil and use a dairy-free milk alternative, skipping eggs or using a flax egg.

To add texture, sprinkle chopped pecans on top before baking or as a garnish.

FAQs

Can I use canned sweet potato instead of roasting fresh ones?

While canned sweet potatoes can be used, roasting fresh sweet potatoes enhances the flavor and texture, giving the pie a richer and more natural taste.

How do I prevent the pie from cracking?

To avoid cracks, mix the filling gently to incorporate minimal air and bake at a moderate temperature. Also, letting the pie cool gradually on a wire rack helps prevent sudden temperature changes that cause cracking.