Happy Holidays!! Here you’ll find a simple flaky pie crust recipe for any and all of the pies you might be making during the festive season. But I recommend this delectable Sweet Potato Pie recipe for sure. If you love all things sweet potato— casserole, candied yams, baked sweet potato, etc.— then you will absolutely enjoy this pie. The crust takes no time to make so if you prepare it the day before and chill it overnight, you can whip together the filling the next day in just a few minutes. After just about an hour of baking, you’ll be drooling over this mouthwatering, southern classic. Serve it warm or cold with a dollop of whipped cream and your tummy will thank you. Full of flavor and spice, I’ll be surprised if this bad boy lasts a week in any home!

Sweet Potato Pie + Flaky Crust - Standard 9


For the crust

1 1/4 cups (150g) all-purpose flour

1/4 teaspoon salt

1/2 cup (115g) butter, chilled and diced

1/4 cup (60mL) ice water + 2 teaspoons

For the pie filling

1 unbaked pie crust

1 lb sweet potato, mashed

1/2 cup (115 g) butter

1 cup (200 g) sugar

1/2 cup (235 mL) milk

2 eggs

1 tsp vanilla extract

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon



For the crust

  1. In a large bowl, combine flour and salt.

  2. Using a pasty blender or forks, cut in cold butter until mixture resembles pea sized crumbs.

  3. Stir in the ice cold water, ONE tablespoon at a time (about 4 tbsps) until mixture forms a ball. Dough may be slightly sticky. If it’s dry, add cold water 1 teaspoon at a time.

  4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.

  5. On a floured surface (or between two sheets of parchment paper), roll dough out to fit a 9 inch pie dish.

  6. Press the dough evenly into the bottom and sides of the pie dish.

  7. Cook it according to the filling directions.

For the filling

  1. Preheat oven to 400F (205C).

  2. Using a whisk or electric mixer, blend together sweet potato, sugar, butter, and milk until smooth. Add eggs one at a time until well combined. Mix in vanilla extract, nutmeg and cinnamon.

  3. Pour filling into unbaked pie crust. Bake uncovered for 55-60 minutes or until an inserted toothpick comes out clean. Cool completely.

  4. Serve at room temperature or chilled (with whipped cream). Enjoy!

*recipe modified from these sources (1)(2).

Please leave any questions or reviews in the comments below. When you make this recipe tag @bakingbucket #bakingbucket on Instagram so I can see and share your posts! Happy baking 🙂