Ah, a Double-Crusted Sweet Potato Pie—a classic twist on the Southern favorite with a flaky top crust enclosing a rich, spiced sweet potato filling. Here’s a detailed recipe for making it from scratch:
Double-Crusted Sweet Potato Pie Recipe
Ingredients:
For the pie crust (enough for top and bottom):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar (optional, for slightly sweet crust)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the sweet potato filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and peeled)
- ¾ cup brown sugar, packed
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- 2 large eggs
- ½ cup evaporated milk (or whole milk)
- 2 tsp vanilla extract
Optional topping:
- 1 egg, beaten (for egg wash)
- Sugar for sprinkling
Instructions:
1. Prepare the pie crust:
- In a large bowl, mix flour, salt, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together. Divide in half, shape into disks, and refrigerate at least 30 minutes.
2. Prepare the sweet potato filling:
- Mash the cooked sweet potatoes until smooth.
- Stir in brown sugar, salt, cinnamon, nutmeg, and ginger.
- Beat in eggs, milk, and vanilla until fully incorporated.
3. Assemble the pie:
- Roll out one disk of dough into a circle slightly larger than your 9-inch pie pan. Place it in the pan and trim edges.
- Pour the sweet potato filling into the crust.
- Roll out the second dough disk and place it over the filling. Trim excess dough and pinch edges to seal.
- Cut a few small slits in the top crust to allow steam to escape. Brush with egg wash and sprinkle sugar on top if desired.
4. Bake:
- Preheat oven to 375°F (190°C).
- Bake for 45–55 minutes until crust is golden and filling is set.
- If the edges brown too quickly, cover them with foil.
5. Cool & serve:
Allow the pie to cool at least 1–2 hours so the filling can set fully before slicing. Serve plain or with a dollop of whipped cream.
This pie is sweet, creamy, and perfectly spiced, with a satisfyingly flaky double crust.
If you like, I can also give a shortcut version using premade pie crusts and canned sweet potatoes, which is almost as good and much faster for the holidays. Do you want me to do that?
