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Sweet Potato Pie

10/22/2026
Butter
Total time: 180 min
Servings: 8
Freshly baked sweet potato pie with whipped cream topping in bowl next to it on wooden table
Butter Milk

What’s as warm and true as flannel but as light and rich as chiffon? It’s our velvety Sweet Potato Pie. We love how the potatoes’ natural sweetness takes a turn for the cozy with the addition of cinnamon and nutmeg.

And lactose-free milk unites the ingredients into a melt-in-your-mouth experience that goes easy on the gut. Sweet Potato Pie is a delicious Southern classic and is absolutely perfect to enjoy this fall and Thanksgiving. Whether served hot or cold, it's a family tradition.

This recipe is an excellent source of vitamin A and folate, and a good source of protein, iron, iodine and choline.
 

Nutrition information
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Ingredients:

Pie Crust Ingredients

  • 1/2 Cup Cold Unsalted Butter , cut into 1/2-inch pieces
  • 3 to 4 Tablespoons Cold Water
  • 1 1/4 Cups All Purpose Flour
  • 1 1/2 Teaspoons Granulated Sugar
  • 1/4 Teaspoon Salt
See preparation

Pie Filling Ingredients

  • 2 Large Egg , room temperature
  • 1 Large Egg Yolk , room temperature
  • 2 Cups Mashed Cooked Sweet Potatoes , cooled*
  • 1 Cup Lactose-Free Dairy Milk , room temperature
  • 1/4 Cup Unsalted Butter , melted, cooled
  • 3 Tablespoons Light Brown Sugar , packed
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Lemon Zest , grated
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Allspice
See preparation

Directions:

Pie Crust Directions

  1. Freeze the butter pieces on plate for 15 to 20 minutes; refrigerate the cold water.
  2. Combine flour, granulated sugar, salt and allspice in a food processor; pulse a few times to mix. Add butter; pulse just until mixture resembles coarse meal. Add cold water and process until a dough starts to form. Gather dough into a ball; shape into a disk and wrap in plastic wrap. Refrigerate at least 1 hour. 
  3. Roll dough on a lightly floured surface into an 11-inch round. Ease dough into a 9-inch pie dish. Trim overhang to 3/4 inch, fold overhang under itself and crimp as desired. Pierce the bottom of pie shell all over with a fork. Refrigerate until firm, at least 1 hour.
  4. Preheat oven to 375 degrees. Line pie shell with aluminum foil; fill with pie weights or dried beans. Bake  until foil easily lifts from the shell, 20 to 22 minutes. Remove foil and weights. Bake until the crust is golden brown, about 12 minutes longer; cover the rim of the pie shell with foil when it starts to brown. Remove to a wire rack and cool. 
     

Pie Filling Directions

  1. Lower heat oven to 350 degrees. Whisk eggs and egg yolk in a large bowl to blend. Whisk in sweet potatoes until blended. Whisk in milk, melted butter, brown sugar, cinnamon, lemon zest, vanilla, salt, ginger and nutmeg. 
  2. Pour into pie shell. Bake on center rack until filling is set, about 50 minutes. Cool on a wire rack.
     

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