Anthony Anderson's Spiced Sweet Potato Pie
This Southern classic sweet potato pie delivers warmth and comfort in every slice, built on a foundation of roasted sweet potatoes blended with warm spices—coriander, cinnamon, and nutmeg. The custard filling is silky and tender, balanced between earthy sweetness and subtle spice heat. What makes this version special is the layering of brown sugar in the filling mixture and the measured use of coriander, which adds complexity without overwhelming the palate. The recipe suits home cooks of all levels seeking a showstopping holiday dessert or year-round comfort treat. Serve it at Thanksgiving, Christmas, or casual family gatherings. The deep-dish frozen crust keeps preparation manageable, while the two-stage baking method ensures a set center without a cracked top. This is pie-making made approachable.
Ingredients
- 3 medium sweet potatoes, about 1 1/2 pounds
- ¼ cup butter, 1/2 stick
- ¾ cup light brown sugar, firmly packed
- 1 ¾ tsps ground coriander
- 1 tsp ground cinnamon
- ¾ tsp ground nutmeg
- ⅛ tsp salt
- 1 ¼ cups whole milk, divided
- 3 large eggs, lightly beaten
- ½ cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 9-inch frozen unbaked deep dish pie crusthomemade crustequalallergen-friendly
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Instructions
- 1
Preheat oven to 450 degrees F.
- 2
Pierce sweet potatoes with a fork and place on a foil-lined baking pan.
- 3
Bake until fork tender, about 45 minutes.
- 4
Cool sweet potatoes completely.
- 5
Peel sweet potatoes and discard skin.
- 6
Cut flesh into chunks and mash in a large bowl until smooth, yielding about 2 cups.
- 7
Combine butter, brown sugar, coriander, cinnamon, nutmeg, salt, and half the milk in a medium saucepan.
- 8
Add mashed sweet potatoes to the saucepan.
- 9
Cook on low, stirring until butter melts and mixture is smooth, about 5 minutes.
- 10
Remove from heat and cool to room temperature.
- 11
In a large bowl, beat eggs, remaining milk, granulated sugar, and vanilla with a wire whisk until creamy.
- 12
Whisk the sweet potato mixture into the egg mixture until well blended.
- 13
Pour filling into pie crust.
- 14
Bake for 10 minutes at 450 degrees F.
- 15
Reduce oven temperature to 325 degrees F and bake 1 hour longer or until a knife inserted near center comes out clean.
- 16
Cool completely on a wire rack.
Tips
Roast sweet potatoes until completely tender and cool fully before mashing. This prevents moisture issues in the filling and ensures a smooth texture without lumps that can mar the custard.
Cool the spiced sweet potato mixture to room temperature before whisking into eggs. Hot mixture can scramble eggs and create an uneven texture throughout the pie.
Use the knife test near the center: a clean knife signals doneness without overbaking. A slightly jiggly center sets as it cools and prevents a dense, overcooked filling.
Good to Know
Cover and refrigerate up to 3 days. Serve chilled or at room temperature.
Pie can be baked up to 1 day ahead. Cover loosely and store in refrigerator. Whipped cream or caramel sauce should be made fresh or made up to 4 hours ahead.
Serve with vanilla or bourbon whipped cream, spiced caramel sauce, or cinnamon pecan topping.
Common Mistakes
Do not skip cooling sweet potatoes completely to avoid excess moisture in the filling.
Do not add hot sweet potato mixture to eggs to avoid scrambling them.
Do not overbake; use the knife test to avoid a dense, cracked filling.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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FAQ
Can I use canned sweet potato puree instead of roasting fresh sweet potatoes?
Yes, use about 2 cups canned puree, but drain excess liquid. Fresh roasted potatoes offer better flavor and texture control. Canned works in a pinch but may result in a slightly watery filling.
Can I freeze this sweet potato pie?
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw in refrigerator overnight before serving. Do not freeze whipped cream or caramel toppings; add those after thawing.
What if I don't have a deep-dish pie crust?
A standard 9-inch pie crust works but may overflow slightly during baking. Place a baking sheet on the rack below to catch drips. Alternatively, reduce filling by one-quarter and bake in a tart pan or ceramic pie dish.