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Deep Dish Sweet Potato Pie — fresh roasted sweet potatoes whipped smooth with brown sugar, sweetened condensed milk, and fragrant fall spices.
Happy November and almost Thanksgiving to all you fine folk! I get so excited in the fall because of all of the amazing flavors this time of year brings. From sage to pumpkin pie spice, this is my favorite eating season. I’m even more excited to finally share my Deep Dish Sweet Potato pie recipe with y’all. It’s a simple southern-style pie made with freshly roasted sweet potatoes sweetened by condensed milk.
Sweet potato pie ingredients and equipment
Sweet potatoes– I bake or microwave my potatoes to avoid extra water from boiling. Boiling sweet potatoes weakens the taste.
Sweetened condensed milk– The condensed milk does double duty by reducing the added sugar and replacing the evaporated milk.
Dark brown sugar
Package pie crust
9.5” deep-dish pie plate (affil link)
Leaf cookie cutter
Prepared pie crust
I used a 9.5” deep dish pie plate and a regular box of double-crust 9” pie crust for the base and the decorative leaves. For one dough to fit over the plate properly, it has to come to room temperature before rolling to the appropriate size. I rolled the first crust to nearly 11” in diameter using a baking mat (affil link) as my guide. With the second crust, I cut out leaves using a fall-themed cookie cutter and placed them around the pie.
How to make sweet potato pie
This sweet potato pie couldn’t be easier to make. Everything is place into s bowl and blended until smooth.
Then the filling is poured into the pie shell.
An egg wash glazes the edges of the crust.
Bake the pie at 325° for an hour and 15 minutes. Allow it to cool completely before serving.
- Use a food processor for a smoother filling. For demonstrative purposes I used a hand mixer to beat the ingredients together but using a food processor will produce a much smoother pie.
- Tent the edges of the pie plate with aluminum foil about halfway through cooking to avoid overcooking the crust.
- Let the pie rest overnight before serving if you can. It allows the flavors come together. Sweet potato pie is always better the next day!
Sweet potato pie is tasty as is but sometimes a dollop of cinnamon whipped cream or a drizzle of Brown Sugar Caramel is a nice addition.
LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!
Deep Dish Sweet Potato Pie
- 1 3/4 lb roasted sweet potatoes about 3-4 large potatoes
- 14 oz can sweetened condensed milk
- 1/2 c dark brown sugar
- 1 c unsalted butter melted
- 3 eggs
- 2 tsp vanilla
- 2 tsp pumpkin spice
- 1/2 tsp kosher salt
- 14 oz pk pie crust 2 count at room temperature
- Egg wash 1 beaten egg + 1 tbsp water
- Preheat the oven to 325°. Prepare the pie crust the rolling the crust on a baking mat to 11 inches using a rolling pin. Carefully roll the dough across the rolling pin and transfer it onto the pie plate. Press the dough into the plate, trimming the edges of overlap.
- Use the second crust if desired to cut out leaf-shaped pieces of dough. Reserve these shapes for topping the filling.
- In a stand mixing bowl or food processor, add the pie ingredients. Beat or pulse until smooth. Pour the filling into the prepared crust. Then decorate the edges with the dough cutouts. Beat the final egg with the tablespoon of water. Brush the dough with the egg wash.
- Bake slowly at 325 for 1 hour and 15 minutes. Remove the pie from the oven to cool completely; overnight is recommended.