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Alton Brown Sweet Potato Pie - recipe card

Alton Brown Sweet Potato Pie

  • Author: Anabelle McLean
  • Prep Time: 35
  • Cook Time: 110
  • Total Time: 145
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

A silky, spiced sweet potato filling nestled in a flaky, buttery crust. This Southern classic balances earthy sweetness with warm cinnamon, ginger, and nutmeg for a deeply comforting dessert.

Ingredients

Scale
  • For the crust:
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 6 tablespoons (85g) cold unsalted butter, cut into 1/4-inch cubes
  • 3 to 4 tablespoons ice water
  • For the filling:
  • 1 pound (about 2 medium) sweet potatoes, scrubbed
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) evaporated whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 400°F (204°C). Place the sweet potatoes directly on the middle oven rack and bake until very soft when squeezed, about 45 to 60 minutes. A paring knife should slide through without resistance. Remove and let cool until safe to handle, then peel and discard skins. Mash the flesh with a fork until smooth; you need 2 cups (about 450g). Set aside. Leave the oven on for the crust.
  2. While the sweet potatoes bake, make the crust. In a medium bowl, whisk together the flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 3 tablespoons ice water over the mixture and stir with a fork until the dough begins to clump. If it seems dry, add the remaining tablespoon of water, a teaspoon at a time, until it holds together when squeezed.
  3. Turn the dough onto a lightly floured surface and shape into a disk about 4 inches wide. Wrap in plastic and refrigerate for at least 30 minutes (or up to 3 days). This firms the butter and relaxes gluten, ensuring a tender, flaky crust.
  4. On a lightly floured work surface, roll the chilled dough into a 12-inch circle, turning it occasionally to prevent sticking. Drape it over a 9-inch pie plate, gently pressing into the bottom and sides. Trim the overhang to 1/2 inch, then tuck the excess under and crimp the edge with your fingers or a fork. Prick the bottom and sides with a fork every inch. Freeze for 15 minutes to set the shape.
  5. Line the frozen crust with parchment paper or foil and fill with pie weights or dried beans. Bake at 400°F (204°C) for 15 minutes. Remove the weights and paper, then continue baking until the bottom is dry and lightly golden, about 5 to 7 minutes more. Let cool on a wire rack. Reduce the oven temperature to 350°F (177°C).
  6. In a large bowl, whisk together the mashed sweet potatoes, melted butter, and 1 cup sugar until smooth. Add the eggs one at a time, whisking well after each addition. Whisk in the evaporated milk, vanilla, cinnamon, ginger, nutmeg, and remaining 1/4 teaspoon salt until fully combined. The mixture should be thick but pourable.
  7. Pour the filling into the pre-baked crust, spreading it evenly. Place the pie on the middle rack of the oven (still at 350°F / 177°C) and bake until the filling is set around the edges but the center jiggles slightly when gently shaken, about 45 to 55 minutes. A knife inserted 1 inch from the edge should come out clean; the center will continue to set as it cools.
  8. Cool the pie completely on a wire rack, at least 2 hours. The filling will firm up as it cools. Do not refrigerate until fully cool, or the crust may become soggy.
  9. Once cool, the pie can be served at room temperature or chilled. For clean slices, chill the pie for at least 1 hour before cutting with a sharp knife wiped clean between cuts.
  10. Store leftovers in the refrigerator, loosely covered with foil or plastic wrap, for up to 4 days. To reheat individual slices, place on a baking sheet in a 300°F (149°C) oven for 10 to 12 minutes, or microwave on low power in 15-second bursts until just warm. The pie can be frozen whole or in slices for up to 2 months; wrap tightly in plastic and foil, then thaw overnight in the refrigerator before serving.

Notes

Store leftover pie in the refrigerator, covered, for up to 4 days. To freeze, wrap the cooled pie (or individual slices) tightly in plastic wrap, then foil, for up to 2 months; thaw overnight in the fridge. Reheat slices in a 300°F (149°C) oven for 10–12 minutes or in a microwave on low in 15-second bursts.

Nutrition

  • Calories: 860
  • Sugar: 56g
  • Sodium: 431mg
  • Unsaturated Fat: 15g
  • Trans Fat: 46g
  • Carbohydrates: 103g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 163mg

Keywords: sweet potato pie, southern pie, Alton Brown, sweet potato dessert, fall dessert, Thanksgiving pie, homemade pie crust, spiced sweet potato, baked pie

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Find it online: https://bellesbestbites.com/alton-brown-sweet-potato-pie/