Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sliced Sweet Potato Pie
A double-crust pie of thinly sliced sweet potatoes layered with warm spices, butter, and cream.
Contains common allergens
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Instructions
6 steps- 1
Boil the sweet potatoes whole until about half cooked, 15 to 20 minutes. Drain, then peel and slice them thinly.
- 2
Preheat the oven to 425°F (220°C). In a small bowl, mix the brown sugar, cinnamon, nutmeg, ginger, and salt.
- 3
Line a 9-inch pie pan with the bottom crust. Arrange a layer of sweet potato slices, sprinkle with some of the spice mixture, and dot with a little butter.
- 4
Continue layering the potatoes, spice mixture, and butter until all are used, dotting the top with butter. Pour the heavy cream evenly over the layers.
- 5
Cover with the top crust, flute the edges to seal, and cut several vents in the top.
- 6
Bake at 425°F for 30 to 40 minutes. If the potatoes are still not tender, reduce the temperature to 350°F (175°C) and continue baking until cooked through. Cool before slicing.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving305
Calories
2 g
Protein
45 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sweet potato pie is a cornerstone of African American Southern cooking with roots stretching back to the era of enslavement, when sweet potatoes were one of the few crops enslaved people were permitted to grow and keep. Unlike pumpkin pie, which became dominant in New England cooking, sweet potato pie remained central to Black Southern culinary tradition and was carried northward during the Great Migration. The 'sliced' variation here uses whole slices of sweet potato rather than a smooth puree, giving the pie a different texture and appearance that is more like a fruit pie than the traditional custard style.
Listahan note
This version uses sliced rather than mashed sweet potato so the pie has visible layers and a firmer bite, more akin to a fruit crisp than a custard pie; the brown sugar and butter sauce poured over the slices is what makes each piece tender and caramelized during baking.
Technique cues
- Boil or steam the sweet potatoes just until a knife inserts with slight resistance -- they will continue to cook in the oven and fully soft potatoes will collapse into mush rather than holding their sliced form.
- The double crust traps steam from the sweet potato slices during baking, which finishes cooking the filling and caramelizes the sugar sauce; vent the top crust with several cuts so this steam can escape and the crust stays crisp rather than soggy.
- Brown sugar in the sauce dissolves into the heavy cream during baking to produce a thick, buttery caramel that coats each potato slice; the cornstarch is the thickener that keeps this sauce from running out when the pie is sliced.
Kitchen flow
- Parallel prep
- Boil the sweet potatoes and make the brown sugar sauce simultaneously; both can cool while you roll out the pie crusts.
- Make-ahead
- Bake the pie up to 1 day ahead; the filling firms and the flavors deepen overnight in the refrigerator.
- Leftover move
- Reheat individual slices at 325 F for 10 minutes to refresh the crust; serve warm with vanilla ice cream or spiced whipped cream.
- Cleanup rhythm
- Rinse the saucepan while the pie bakes before the sugar sauce hardens into a glaze on the pan walls; sugary residue is far easier to clean while still warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 1/2 lbs sweet potatoes
filling body
Purpose: The main substance of the pie; sliced sweet potato holds its shape during baking while absorbing the brown sugar and butter sauce around it.
Handling: Peel, then slice into 1/4-inch rounds for even cooking; boil until barely tender (a knife should meet slight resistance) before layering.
Adaptation: Jewel or Beauregard varieties are ideal for their orange flesh and natural sweetness; white sweet potatoes work but produce a less colorful, milder filling.
1 cup packed light brown sugar
caramel sauce and sweetness
Purpose: Brown sugar combined with butter and cream forms the sauce that coats and caramelizes the sweet potato slices during baking.
Handling: Pack firmly for accurate measurement; combine with cornstarch before adding butter and cream so no lumps form.
Adaptation: Maple syrup at 3/4 cup can replace brown sugar for a more complex sweetness; reduce heavy cream by 1 tablespoon to compensate for the extra liquid.
6 tbsp butter
fat and richness in sauce
Purpose: Butter emulsifies with the brown sugar and cream to create a sauce rich enough to penetrate the sweet potato slices and keep them moist throughout baking.
Handling: Cut into small pieces before adding to the saucepan for even melting; do not brown.
Adaptation: Vegan butter works in equal quantity for a dairy-free version; the sauce will be slightly less rich but still functional.
1/2 cup heavy cream
richness and sauce body
Purpose: Heavy cream provides the fat content that thickens the sauce and prevents the brown sugar from crystallizing as the pie bakes.
Handling: Add to the saucepan after the sugar and butter have melted together; stir constantly as it heats.
Adaptation: Full-fat coconut cream works as a dairy-free alternative and adds a complementary flavor; avoid half-and-half, which has too little fat for a stable sauce.
pastry for a 9-inch double-crust pie
structure and enclosure
Purpose: The double crust contains the filling and its sauce while trapping steam that finishes cooking the sweet potato slices.
Handling: Keep the dough cold up until rolling; press the bottom crust firmly into the pan without stretching, which causes shrinkage during baking.
Adaptation: Store-bought refrigerated pie crust works well here; for a gluten-free version, use a 1:1 GF pastry blend.
Technique notes
- Brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with a pinch of turbinado sugar for a glossy, golden-brown crust that looks as good as it tastes.
- Allow the sauce to cool to just warm before layering over the sweet potato slices in the crust -- hot sauce will make the bottom crust soggy before it has a chance to bake through.
- Cut the pie after it has cooled for at least 1 hour at room temperature; the sauce needs time to thicken around the potato slices or the filling will run when cut.
Ingredient swaps
- Dairy-free direction
- Replace butter with vegan stick butter and heavy cream with full-fat coconut cream in the sauce; use a dairy-free pie crust.
- Gluten-free direction
- Use a gluten-free pie crust (homemade with 1:1 GF flour or store-bought); the filling and sauce are naturally gluten-free.
- Spice boost
- Add 1/4 teaspoon of cardamom and a pinch of allspice along with the existing cinnamon, nutmeg, and ginger for a warmer, more complex spice profile.
Serve alongside
- vanilla bean ice cream with a light dusting of cinnamon
- lightly sweetened creme fraiche with orange zest
- spiced pecan brittle crumbled alongside
- hot chai with milk and honey
- sweet bourbon neat or on the rocks
- hot apple cider with a cinnamon stick
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 4 days; the crust softens slightly after day 2 but the filling holds.
- Reheat slices in a 325 F oven for 8-10 minutes to re-crisp the crust before serving.
- Freeze tightly wrapped for up to 1 month; thaw overnight in the refrigerator and reheat in the oven.
Equipment
- 9-inch deep-dish pie plate
- small saucepan for the sauce
- rolling pin and pastry cutter
- pastry brush for egg wash
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Plan it in Listahan
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