If you’re a fall pie enthusiast, you’ll definitely enjoy this homemade sweet potato pie recipe. A classic all butter pie crust with a creamy dark brown sugar sweetened filling. Flavored with fresh ginger, cinnamon, nutmeg, and spiced rum.
My version is not too sweet, balanced with just enough spice, for a smooth velvet texture. The dark brown sugar offers a soft caramel flavor, while the spiced rum compliments the rich sweet potatoes.
Pie Ingredients
All Butter Pir Crust
Homemade Butter Pie Crust is flaky, buttery, and of course tastes amazing because its made from scratch. I make the full double pie crust and divide into two halves. One half for the bottom crust and the second for making the decorative leaf toppings.
Sweet Potatoes
Fresh sweet potatoes mashed with warm butter are obviously the most important ingredient. A little more dense than its cousin pumpkin pie, but equally deserving of being devoured.
Heavy Cream and Coconut Milk
Mix these two together for a smooth creamy texture. The coconut milk adds slight flavor to couple with the rum. Neither are overpowering with coconut and the pie maintains its lovely spiced flavor.
Coconut Spiced Rum
Spiced Rum is the ultimate compliment to this holiday pie. I partnered with Blue Chair Bay Rum to bring you a twist on the classic and I knew immediately that I want to incorporate their Coconut Spiced Rum into my filling. A white rum boasting notes of coconut enhanced with cinnamon, nutmeg, and cloves. It’s like this rum was made for pie!
I’m all about using quality ingredients in my bakes and Blue Chair Bay Rum is just that. Made with sugar cane molasses and all natural ingredients, their barrel aged rum is deliciously smooth. I keep my kitchen stocked with several flavors at all times.
Dark Brown Sugar
Brown sugar is my favorite sweetener, I seem to always grab dark over light. The extra molasses adds caramel undertones and transforms the filling to a richer golden color.
Egg Yolks
Eggs add structure to the pie filling. I have decided to use more yolks for a wonderful custard texture.
All Purpose Flour
To help thicken my filling, I like to add a couple tablespoons of flour. Once the pie has cooled it is much easier to slice and serve.
How to Make Homemade Sweet Potato Pie
Usually when making a custard pie I prefer to partially bake the bottom crust. But, I don’t think its needed with this recipe. I chill my pie before baking, use a metal pie tin and the bottom crust cooked perfectly. If you don’t have a metal pie pam, don’t worry it will bake throughly.
- Make your pie dough ahead time. Divide in half, making two discs, wrap in plastic wrap and allow to chill in the fridge for 45 min-hr.
- Create decorative pie leaves by rolling out one half of the pie dough onto a lightly floured surface. Use a fall leaf or stencil to trace and cut out leaf designs. Gently score the leaves with a knife to mimic natural leaf veins. Place leaves on a parchment paper lined tray and set in the fridge to chill until ready to decorate pie.
- Roll out second half of pie dough and line your pie pan. Leave an inch of overhanging dough and then carefully fold back under itself to create a thicker layer along the edge or lip of the pan. Place the pan into the fridge to chill.
- Prepare your sweet potatoes by peeling, chopping into cubes and boiling for about 30-35 minutes until super soft. Stir in the melted butter and brown sugar. Use an immersion blender or stand blender to puree until smooth. This is an important step for a silky pie filling. Let the filling cool slightly.
- Make filling by whisking heavy cream, coconut milk, beaten eggs, rum, spices, and flour in a medium bowl. Pour cream mixture into the mashed sweet potatoes. Transfer to a large blender and mix until smooth.
Tips for a Successful Pie
- Make pie dough one or two days before.
- Blend the filling for a perfectly smooth texture.
- You can also make and assemble the entire pie the night before. Loosely cover with aluminum foil and refrigerate over night to bake the next day. Remove pie from fridge and place directly into preheated oven.
- Don’t over bake! Check the center of you pie for a slight ‘wobble’ in just the center. The pie will continue to cook as it cools.
How to Store Baked Pie
- Cool pie completely before chilling. If you set a hot pie in the fridge, it will cool to quickly causing a crack and/or condensation.
- Wrap pie with aluminum foil or plastic wrap and refrigerate for 4-5 days of freshness.
- Make sure wrapping is air tight before freezing. Frozen sweet potato pie will remain fresh for up to 2 months. Thaw in the fridge for 10-12 hours before slicing.
This Recipe is Sponsored by Blue Chair Bay Rum. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
Homemade Sweet Potato Pie
Ingredients
Homemade Pie Crust Recipe
- Egg Wash 1 egg beaten with 1 teaspoon of water
Filling
- 2 cups mashed fresh sweet potatoes (about 2 medium potatoes)
- ¾ cup dark drown sugar packed
- 2 tablespoons unsalted butter melted
- 1 large egg
- 3 large egg yolks
- ½ cup (120 ml) heavy cream
- ½ cup (120 ml) coconut milk full fat
- 3 tablespoons Blue Chair Bay Coconut Spiced Rum
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon fresh ginger grated
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 tablespoons all purpose flour
Instructions
- Make the Homemade Pie Crust recipe, which yields two single pie doughs. Divide in half, making two discs, wrap in plastic wrap and refrigerate for 45 min-hr.
- Remove one disc from the fridge to make the decorative pie leaves. Sprinkle working surface lightly with flour and rolling out to ¼-1/8 inch thickness. Use a real fall leaf from outside or a stencil to trace and cut out leaf designs. Take a sharp knife and gently scratch designs into the leaves. Place leaves on a parchment paper lined tray and set in the fridge to chill until ready to decorate pie.
- Roll out the second half of the pie dough and gently lower into your pie pan. Don't trim any of the of overhanging dough. Instead carefully fold it back under itself to create a thicker layer along the edge or lip of the pan. Place the pan into the fridge to chill for 20 minutes.
- Peel two medium sweet potatoes and chop into cubes. Place into a large sauce pan or small pot, add enough water to submerge the pieces. Boil on medium high for about 30-35 minutes until super soft. Remove from heat and stir in brown sugar and melted butter. Use an immersion blender or stand blender to puree until smooth. Set aside to cool.
- Make filling by whisking heavy cream, coconut milk, beaten eggs, rum, spices, and flour in a medium bowl. Pour cream mixture into the mashed sweet potatoes. Transfer to a large blender and mix until smooth.
- Remove pie pan from fridge and pour in the filling. Level with an offset spatula.
- Remove decorative pie dough leaves from the fridge. Arrange them onto the edge of the pie crust by brushing the bottoms lightly with cold water and softly pressing them onto the bottom layer of dough.
- Brush the leaves with egg wash and then sprinkle with sparkling or coarse sugar,
- Place the filled pie into the fridge to chill for an hour. This extra chilling step helps the crust maintain its shape during baking.
- Preheat oven to 375 F (190 C). Remove pie form the fridge and place pan onto a cookie sheet. Transfer to the middle rack of the oven and bake for 15 minutes.
- Reduce heat to 350 F (180 C) and bake for an additional 30-35 minutes. The pie is baked with the outer edges of the pumpkin pie are set and the very center is still slightly jiggly. If there is a wave or big ripple when you nudge the pan, bake the pie for an additional 8-10 minutes.
- Remove pie pan from the oven and set directly into wire cooling rack. Allow pie to cool completely before serving 2-3 hrs. Cover with foil and refrigerate.
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