Here’s a classic Double-Crusted Sweet Potato Pie recipe — creamy, spiced sweet potato filling encased in a flaky homemade crust. Perfect for fall or any time you crave a cozy dessert.
⭐ Double-Crusted Sweet Potato Pie
Ingredients
For the Crust (makes top and bottom)
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold butter, cubed
- 6–8 tbsp ice water
(Or use store-bought pie crust for ease.)
For the Sweet Potato Filling
- 2 cups mashed sweet potatoes (about 2 medium, roasted or boiled)
- ¾ cup brown sugar
- ½ cup heavy cream (or half-and-half)
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of salt
Instructions
1. Make the Crust
- In a large bowl, mix flour, salt, and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough just holds together.
- Divide dough in half, flatten into disks, wrap in plastic, and chill 30 minutes.
2. Preheat Oven
- Preheat to 375°F (190°C).
3. Roll Out Dough
- Roll one disk into a circle slightly larger than a 9-inch pie pan.
- Fit into the pan and trim edges, leaving ~½ inch overhang.
4. Make Filling
- In a bowl, combine mashed sweet potatoes, brown sugar, cream, eggs, vanilla, and spices.
- Mix until smooth and creamy.
5. Assemble Pie
- Pour filling into the bottom crust.
- Roll out the second dough disk and place on top.
- Trim excess dough and crimp edges to seal.
- Cut a few slits on top to vent steam.
6. Bake
- Bake 45–55 minutes, until crust is golden and filling is set (slightly jiggly in center is fine).
- If the edges brown too fast, cover them with foil.
7. Cool & Serve
- Cool to room temperature, then refrigerate at least 2 hours before slicing for clean pieces.
- Serve plain or with whipped cream or ice cream.
Tips
- For a sweeter, more custardy filling, add ¼ cup maple syrup.
- For a flakier crust, use half butter, half shortening.
- Make mini pies with tart pans for cute individual servings.
If you want, I can also give a spiced pecan topping version, a gluten-free crust version, or a no-cream sweet potato custard version.
