
Dessert recipe
Sweet Potato Pie Recipe
A practical, source-aware recipe for sweet potato pie, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- 1 1/3 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 2 tablespoons chilled solid vegetable shortening, cut into small pieces
- 3 tablespoon (or more) ice water
- 2 large red-skinned sweet potatoes (yams; 1 3/4 pounds)
- 1 cup (packed) golden brown sugar
- 1 cup whipping cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon salt
- 1 large egg white, beaten to blend
Method

Step 1: For crust for Sweet Potato Pie. 1For crust
For crust

Step 2: For filling for Sweet Potato Pie. 2For filling
For filling
Why this dish belongs here
The history behind the method
This dessert builds on the history of the andean tuber that crossed the pacific to polynesia, rode the columbian exchange into africa and asia, and now powers 2026 sweet potato fries, toast, and bowls, linking the dish to sweet potato’s longer story in food culture.