Okay, friends, let me tell you about my absolute favorite dessert hack: freezing Sweet Potato pie! Seriously, this is a game-changer, especially around the holidays when things get absolutely bonkers. Think of it as your own personal stash of sunshine-y, spiced goodness, ready at a moment’s notice. Now, I love a good apple pie as much as the next person, but there’s just something about the creamy, dreamy texture and the warm, earthy flavor of sweet potato pie that gets me every time. And knowing I can have a slice whenever the craving hits? Pure bliss.
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What is sweet potato pie?
Sweet potato pie is, at its heart, a celebration of humble ingredients transformed into something truly special. Think of it as the Southern cousin of pumpkin pie, but with a richer, deeper flavor profile. It’s essentially a custard-based pie made with mashed sweet potatoes, spices like cinnamon, nutmeg, and ginger, and a touch of sweetness. The filling is baked in a flaky pie crust, resulting in a dessert that’s both comforting and elegant. The name comes from the star ingredient, and it’s a staple in Southern cuisine. I just love how the natural sweetness of the potatoes is enhanced by the warm spices; it’s like a hug in every bite.
Why you’ll love this recipe?
Let me count the ways! First off, the flavor is out of this world. You’ve got the sweetness of the potatoes, the warmth of the spices, and the flaky crust all working together in perfect harmony. But beyond the taste, this recipe is surprisingly easy to make. Don’t be intimidated by the “pie” part—it’s much simpler than you might think. Plus, it’s relatively cost-effective. Sweet Potatoes are usually pretty affordable, and the other ingredients are pantry staples. What I love most about this is its versatility. You can serve it for Thanksgiving, Christmas, or any time you’re craving a little Southern comfort. And honestly, having a frozen sweet potato pie on hand is a lifesaver for unexpected guests or those “I need pie NOW” moments. It’s better than other pies because it’s dense and flavorful. I’ve tried a lot of recipes, and this one never fails to impress.
How do I make sweet potato pie?
Quick Overview
What is the best way to make a pie? How do you make Sweet Potatoes? What is your favorite pie crust? Pour it into your pie pan, bake it until golden brown, and let it cool completely. What happens when you freeze it? Can you freeze a sweet potato pie? Is there a moment in life that you really deserve?
Ingredients
For the Crust:
* 1 ½ cups all-purpose flour, plus more for dusting
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold vegetable shortening, cut into cubes
* 5-7 tablespoons ice water
For the Filling:
* 2 pounds Sweet Potatoes, peeled and cubed
* ½ cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* ½ cup packed light brown sugar
* 2 large eggs
* 1 cup evaporated milk
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground ginger
* Pinch of ground cloves
* ¼ teaspoon salt
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 425°F (220°C). While it’s heating up, lightly grease a 9-inch pie plate. I always like to use a little butter for this—it adds a subtle richness to the crust. You can also use cooking spray, but butter is my preference.
Step 2: Make the Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Step 3: Roll & Transfer the Crust
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the prepared pie plate. Trim and crimp the edges of the crust to your liking. I love a simple fork crimp, but you can get fancy if you’re feeling ambitious.
Step 4: Par-Bake the Crust
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool completely.
Step 5: Cook the Sweet Potatoes
While the crust is cooling, place the peeled and cubed sweet potatoes in a large pot and cover with water. If desired, serve hot. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and let cool slightly.
Step 6: Make the Filling
In a large bowl, mash the cooked sweet potatoes until smooth. Add the softened butter, granulated sugar, and brown sugar and beat until well combined. Beat in the eggs one at a time, then stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. This is where the magic happens, so don’t be afraid to taste and adjust the spices to your liking.
Step 7: Pour & Bake
Pour the sweet potato filling into the par-baked crust. Bake in the preheated oven for 45-55 minutes, or until the filling is set but still slightly wobbly in the center. I always check it around the 45-minute mark to make sure the crust isn’t getting too dark.
Step 8: Cool Completely
Let the pie cool completely on a wire rack. This is crucial for the texture! As it cools, the filling will set up and become even more delicious.
Step 9: Freeze
Wrap the cooled pie tightly in plastic wrap, then wrap it again in aluminum foil. Double layer will help prevent freezer burn. Freeze for up to 3 months.
Step 10: Thaw & Serve
When you’re ready to enjoy, thaw the pie in the refrigerator overnight. You can also thaw it at room temperature for a few hours, but the fridge is the safer option. Serve chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream is always a welcome addition.
What should I serve it with?
Sweet potato pie is incredibly versatile, and there are so many ways to enjoy it! What is the best way to start the day with a slice of pie and coffee? The sweetness of the pie pairs beautifully with the bitterness of coffee. For brunch, you can serve it as part of a larger spread with other sweet and savory dishes. I love to pair it with a mimosa or sparkling cider. Sweet Potato Pie is a classic dessert. Can I serve this warm or chilled, with a dollop of whipped cream? What are some of the best snacks to serve with tea? My family always requests this pie for Thanksgiving, and it’s become a tradition to serve it with mashed potatoes. What are some good side dishes with cranberry The tartness of the cranberry sauce complements the sweetness of this pie perfectly. Is it even better with salted caramel?
How do I make a delicious sweet potato pie?
Okay, here are a few of my top tips for making the best sweet potato pie ever! For the crust, make sure your butter and shortening are ice cold. This will help create a flaky crust. And don’t overwork the dough—mix it just until it comes together. For the sweet potatoes, I prefer to bake them instead of boiling them. Baking brings out their natural sweetness and prevents them from becoming waterlogged. When mixing the filling, don’t overbeat it. Overbeating can cause the filling to become tough. When freezing the pie, make sure it’s completely cooled before wrapping it. This will prevent condensation from forming and causing freezer burn. If you want to get fancy, you can create a decorative crust using cookie cutters or a lattice pattern. And don’t be afraid to experiment with different spices. A pinch of cardamom or allspice can add a unique twist to your pie. I learned the hard way that overbaking the pie can result in a cracked surface. So keep an eye on it and remove it from the oven when it’s set but still slightly wobbly. Also, I once tried using canned sweet potato puree, and it just wasn’t the same. Fresh sweet potatoes are definitely worth the effort! Finally, I’ve found that letting the pie sit in the fridge for a few hours after thawing allows the flavors to meld together even more.
What are some tips for Storing and Reheating
How do you store sweet potato pie? At room temperature, you can store the pie for up to 2 days, covered tightly with plastic wrap. In the refrigerator, it will last for up to 4 days. Make sure to cover it well to prevent it from drying out. For freezer storage, wrap the pie tightly in plastic wrap and then in aluminum foil. Is it safe to store in the freezer for up to 3 months? When freezing, it’s best to freeze the pie before adding any toppings, such as whipped cream. When thawed, these toppings can become watery. When thawing a frozen pie, transfer it to the refrigerator overnight. Can you freeze it at room temperature for a few hours? Is it drying out? I’ve accidentally left a pie out on the counter overnight, and while it was still edible, the crust fell off. I can’t eat it. Is texture good? To reheat a chilled pie, preheat your oven to 350°F (175°C) and bake for 10-15 minutes. Is it warm through Can you microwave individual slices for a quick treat?
What are the most frequently asked questions on
Final Thoughts
What is the secret to Southern comfort? How do you freeze sweet potato pie? What are some of the easiest recipes to make? If you’re serving it for Thanksgiving, Christmas, or a cozy weeknight dessert, it’s sure to be loved. How do you pull a slice out of the freezer whenever you want? Is that just priceless? What are some of my other pie recipes? What is a chocolate pecan pie? What are your family favorites? Don’t forget to leave a comment and rating below, and share your own variations. I’m always looking for new ideas!
Freeze Sweet Potato Pie
Ingredients
Main Ingredients
- 3 cups mashed sweet potatoes
- 1.5 cups sugar
- 0.5 cup butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 9 inch pie crust
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, vanilla extract, and cinnamon. Mix well.
- Pour the sweet potato mixture into the pie crust.
- Bake for 45 minutes, or until a knife inserted near the center comes out clean.
- Let cool completely before freezing.
