Sweet Potato Pie Recipe (2024)

3 to 4 tablespoons cold water

1 1/4 cups all purpose flour

1 1/2 teaspoons granulated sugar

1/4 teaspoon salt

2 large egg, room temperature

1 large egg yolk, room temperature

2 cups mashed cooked sweet potatoes, cooled*

1 cup lactose-free dairy milk, room temperature

1/4 cup unsalted butter, melted, cooled

3 tablespoons light brown sugar, packed

1 teaspoon ground cinnamon

1 teaspoon lemon zest, grated

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1. Freeze the butter pieces on plate for 15 to 20 minutes; refrigerate the cold water.
2. Combine flour, granulated sugar, salt and allspice in a food processor; pulse a few times to mix. Add butter; pulse just until mixture resembles coarse meal. Add cold water and process until a dough starts to form. Gather dough into a ball; shape into a disk and wrap in plastic wrap. Refrigerate at least 1 hour.
3. Roll dough on a lightly floured surface into an 11-inch round. Ease dough into a 9-inch pie dish. Trim overhang to 3/4 inch, fold overhang under itself and crimp as desired. Pierce the bottom of pie shell all over with a fork. Refrigerate until firm, at least 1 hour.
4. Preheat oven to 375 degrees. Line pie shell with aluminum foil; fill with pie weights or dried beans. Bake until foil easily lifts from the shell, 20 to 22 minutes. Remove foil and weights. Bake until the crust is golden brown, about 12 minutes longer; cover the rim of the pie shell with foil when it starts to brown. Remove to a wire rack and cool.
   

1. Lower heat oven to 350 degrees. Whisk eggs and egg yolk in a large bowl to blend. Whisk in sweet potatoes until blended. Whisk in milk, melted butter, brown sugar, cinnamon, lemon zest, vanilla, salt, ginger and nutmeg.
2. Pour into pie shell. Bake on center rack until filling is set, about 50 minutes. Cool on a wire rack.
   

Tips:

*Pierce the sweet potatoes in several places with a knife. Bake in a 375 degree oven until tender, about 1 hour. Cool slightly. Remove potato skins. Mash the potatoes, or for a smoother texture, whip the potatoes with an electric mixer. The potatoes can be refrigerated up to one day ahead. Bring to room temperature before using.

Serve pie with whipped cream or lactose-free vanilla ice cream.