Fashioned Sweet Potato Pie

This old-fashioned sweet potato pie gets its rich, caramel-like sweetness from brown sugar and a touch of light corn syrup. Creaming the butter and sugar first builds a smooth, fluffy base that blends seamlessly with the mashed sweet potato and eggs.

The two-temperature baking technique is what sets this pie apart. Starting hot sets the crust so it stays crisp under the wet filling. Dropping the temperature down finishes the custard gently so it stays smooth instead of cracking or puffing up.

You want the filling “well set” but still with a slight jiggle in the center when you pull it from the oven. It firms up as it cools. Overbaking gives you a dry, grainy texture instead of that creamy, sliceable filling you’re after.

Kitchen Tips

• Mash the sweet potato until completely smooth before mixing it in. Any lumps will show up in the finished pie. A food processor or ricer does a better job than a fork.
• Let the pie cool to room temperature before slicing. Cutting in too early means a runny filling that won’t hold its shape on the plate.
• If your crust edges brown too fast, shield them with foil strips after the first 20 minutes of baking.

Variations

• Add ½ teaspoon each of cinnamon and nutmeg for a warmly spiced version.
• Top with a dollop of bourbon whipped cream for a grown-up Southern dessert.
• Swap the pie shell for a gingersnap cookie crust for a spicier, crunchier base.