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Ina Garten Sweet Potato Pie

Ina Garten Sweet Potato Pie recipe
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A refined, Southern-style sweet potato pie with a silky, spiced filling and a flaky, buttery crust. The filling is delicately balanced—not overly sweet—with warm notes of cinnamon, nutmeg, and orange zest that complement the earthy sweet potatoes perfectly.

Ingredients

Scale
  • For the Pie Crust:
  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (1 stick / 113g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 3–4 tablespoons ice water
  • For the Sweet Potato Filling:
  • 1 1/2 pounds (680g) sweet potatoes (about 2 medium), scrubbed
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (120ml) heavy cream
  • 2 large eggs
  • 4 tablespoons (57g) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg, freshly grated preferred
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon finely grated orange zest
  • For Finishing:
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Preheat your oven to 400°F / 204°C. Prick the sweet potatoes all over with a fork. Place them on a baking sheet and roast for 45-60 minutes, or until very tender when pierced with a knife. This dry-heat roasting concentrates the sweet potato flavor and evaporates excess moisture, resulting in a more intense, less watery filling compared to boiling. Let the potatoes cool completely before handling.
  2. While the potatoes roast, make the pie dough. In a food processor, pulse the flour, salt, and sugar to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse meal with pea-sized butter pieces. The cold butter is essential for creating steam pockets during baking, which yields a flaky crust.
  3. With the processor running, slowly add the ice water, one tablespoon at a time, until the dough just begins to clump together. Stop when you can pinch the dough and it holds its shape. Over-processing or adding too much water will develop gluten and make the crust tough.
  4. Turn the dough out onto a lightly floured surface. Gently gather and press it into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling relaxes the gluten, firms the butter, and prevents the crust from shrinking during baking.
  5. On a floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Roll from the center outward, turning the dough a quarter turn after each roll to maintain an even circle. Carefully transfer the dough to a 9-inch pie plate by rolling it loosely around your rolling pin and unrolling it over the plate.
  6. Gently lift and press the dough into the plate without stretching it. Trim the overhang to about 1 inch. Fold the edge under itself to create a thick rim, then crimp as desired. Prick the bottom and sides all over with a fork. Freeze the crust for 15 minutes. This final chill solidifies the butter and helps the crust hold its shape.
  7. Preheat the oven to 375°F / 190°C. Line the frozen crust with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes. Carefully remove the parchment and weights, then brush the entire interior (bottom and sides) with the egg wash. Return to the oven for 5 more minutes. This step, called ‘sealing’ the crust, creates a moisture barrier to prevent a soggy bottom. The crust should look dry and lightly golden. Set aside to cool. Reduce oven temperature to 350°F / 177°C.
  8. Scoop the cooled, roasted sweet potato flesh from the skins into a large bowl; you should have about 2 cups. Mash thoroughly with a potato masher or fork until completely smooth. Any lumps will create an uneven texture in the final pie.
  9. To the sweet potato, add the brown sugar, heavy cream, eggs, melted butter, vanilla, cinnamon, nutmeg, ginger, salt, and orange zest. Whisk vigorously until the mixture is completely smooth, homogenous, and slightly aerated. This ensures the spices are evenly distributed and the filling will set uniformly.
  10. Pour the filling into the pre-baked, cooled pie shell. Tap the pan gently on the counter to release any large air bubbles. The filling should come nearly to the top of the crust.
  11. Bake the pie at 350°F / 177°C on the center rack for 45-55 minutes. The pie is done when the edges are set but the center still has a slight, gentle wobble—like set gelatin—when you nudge the pan. The filling will continue to set as it cools. Overbaking will cause cracking.
  12. Transfer the pie to a wire cooling rack and let it cool completely, at least 3-4 hours. This slow, gradual cooling is critical for the custard to set properly into a sliceable, creamy texture. Cutting into a warm pie will result in a runny filling.
  13. Once completely cool, the pie can be served at room temperature. For clean slices, dip your knife in hot water and wipe it dry between each cut. The pie is best served the day it is made, but can be refrigerated.

Notes

Storage: Cool completely, then cover loosely or store in a pie carrier. It can be kept at cool room temperature for up to 1 day. For longer storage, refrigerate for up to 4 days. Freezing: Wrap the whole, cooled pie or individual slices tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: For best texture, serve chilled or at room temperature. To warm, place a slice on a parchment-lined baking sheet in a 300°F / 149°C oven for 8-10 minutes until just warmed through.

Nutrition

Keywords: sweet potato pie, Ina Garten sweet potato pie, Southern dessert, Thanksgiving pie, spiced sweet potato pie, homemade pie crust, fall dessert, holiday baking, creamy pie filling, buttery pie crust, classic American pie, baked sweet potato

Find it online: https://inagartendishes.com/ina-garten-inspired-sweet-potato-pie/