Classic Homemade Sweet Potato Pie

Name: Classic Homemade Sweet Potato Pie
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 10
Ingredients: 500 g sweet potatoes; 320 g sheet of shortcrust pastry; 125 g Butter; 250 g caster sugar; 150 ml whole milk; 3 eggs; 0.5 tsp ground cinnamon; 1 tsp vanilla bean paste; 1 pinch grating of nutmeg

A silky-smooth, spiced dessert that captures the essence of comfort food. This classic sweet potato pie features a buttery shortcrust base and a rich, velvety filling flavored with cinnamon, nutmeg, and vanilla.

Servings10 Portions

Prep Time20 Mins

Cook Time85 Mins

Difficulty

Intermediate

Ingredients

sweet potatoes
500 g
sheet of shortcrust pastry
320 g
Butter
125 g
caster sugar
250 g
whole milk
150 ml
eggs
3
ground cinnamon
0.5 tsp
vanilla bean paste
1 tsp
grating of nutmeg
1 pinch

Step-by-Step Instructions

Prepare the sweet potatoes: Place the whole, unpeeled sweet potatoes in a large pot of boiling water over medium-high heat. Boil for approximately 30 minutes, or until the potatoes are very tender when pierced with a sharp knife. Drain thoroughly and let them cool for about 10 minutes before peeling.

Blind bake the pastry: Preheat your oven to 180°C (160°C fan/gas 4). Carefully line a 23cm fluted tart tin with the shortcrust pastry. Cover the pastry with baking parchment and fill with baking beans. Bake for 20 minutes, then remove the parchment and beans and bake for an additional 5 minutes until the base is crisp.

Mix the filling: Place the peeled sweet potatoes in a large bowl with the butter. Use a potato masher to blend them until completely smooth. Add the caster sugar, whole milk, eggs, ground cinnamon, a grating of nutmeg, and vanilla bean paste. Whisk the mixture until it is uniform and creamy.

Final bake and set: Pour the sweet potato filling into the pre-baked pastry case, smoothing the surface with a spatula. Bake for 50–55 minutes until the pastry is golden, the surface is lightly browned, and the center is set. Allow the pie to cool completely in the tin before transferring to a serving plate.

Chef's Tips

For an ultra-smooth texture, pass the mashed sweet potatoes through a fine-mesh sieve before mixing in the other ingredients. This pie is delicious served at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.