Martha Stewart Sweet Potato Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart sweet potato pie is a silky, warmly spiced custard pie inspired by Martha Stewart’s classic American home cooking. Roasted sweet potatoes and brown sugar give it a gently caramelized flavor, while cinnamon, nutmeg and ginger keep it fragrant without overwhelming the filling. The texture is smooth and custardy, closer to a light pumpkin pie than a dense sweet potato casserole. An all-butter crust stays flaky underneath all that filling. It tastes like the kind of dessert that belongs on a holiday table.

From start to finish it takes about 130 minutes, but much of that is hands-off roasting and cooling time. None of the steps are tricky, and the dough and roasted sweet potato flesh can be made ahead. It suits a Thanksgiving spread, a weekend potluck, or a quiet Sunday dinner when you want something homey. Serve it at room temperature or lightly chilled.

Why This Martha Stewart Sweet Potato Pie Works

Roasting the sweet potatoes instead of boiling them is the first thing that matters. The oven drives off excess water and concentrates the natural sugars, so the filling tastes sweeter and sets up properly. Boiled flesh can leave you with a loose custard that never firms.

The second key is temperature control. Cold butter in the crust and a brief freeze before baking keep the layers distinct, and room-temperature eggs and dairy blend into a smooth filling without seizing. A gentle whisk, not a vigorous one, keeps the custard from puffing and cracking as it bakes.

What You’ll Love About It

The filling is smooth and custardy, never heavy or grainy. That all-butter crust bakes up flaky and crisp, and the warm spice blend makes the whole kitchen smell like the holidays. It’s also a forgiving pie, since the crust and filling can each be prepped a day ahead.

Ingredients

This makes one 9-inch (23cm) pie, serving 8.

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 tsp (3g) kosher salt
• 1/2 cup (113g) unsalted butter — cold, cut into 1/2-inch (1cm) cubes
• 3 to 4 tbsp (45 to 60ml) ice water

For the Filling

• 1 1/2 pounds (680g) sweet potatoes — about 2 large
• 1/2 cup (113g) unsalted butter — melted and cooled slightly
• 3/4 cup (150g) granulated sugar
• 1/4 cup (53g) packed light brown sugar
• 2 large eggs (100g) — room temperature
• 1 large egg yolk (18g) — room temperature
• 3/4 cup (180ml) whole milk — room temperature
• 1/4 cup (60ml) heavy cream — room temperature
• 1 tsp (5ml) pure vanilla extract
• 1 1/2 tsp (3.5g) ground cinnamon
• 1/2 tsp (1g) ground nutmeg — freshly grated
• 1/4 tsp (0.5g) ground ginger
• 1/4 tsp (1.5g) kosher salt

Equipment

• Pastry blender — or just your fingertips
• Rimmed baking sheet — for roasting and for catching drips
• 9-inch (23cm) pie plate
• Rolling pin
• Wire cooling rack
• Potato ricer — optional, for the smoothest flesh

How to Make Martha Stewart Sweet Potato Pie

Step 1: Make the Crust

Whisk the 1 1/4 cups (156g) flour and 1/2 tsp (3g) salt in a large bowl. Scatter the cold butter cubes over the flour and cut in with a pastry blender or rub with your fingertips until the mixture looks like coarse meal, with some pea-sized butter pieces left. Drizzle 3 tablespoons (45ml) ice water over it and toss with a fork until it holds together when squeezed, adding the last tablespoon (15ml) only if needed. Shape into a 1-inch-thick (2.5cm) disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.

Step 2: Roast the Sweet Potatoes

Heat the oven to 400°F (205°C). Prick the sweet potatoes all over with a fork, set them on a rimmed baking sheet, and roast until completely tender when pierced with a knife, 50 to 60 minutes. Let them cool until you can handle them, then scoop the flesh from the skins and mash or pass through a ricer until smooth; you should have about 1 1/2 cups (375g) packed flesh. Lower the oven to 350°F (175°C).

Step 3: Roll Out the Crust

On a lightly floured surface, roll the chilled dough to a 12-inch (30cm) round, about 1/8 inch (3mm) thick, turning and dusting with flour so it doesn’t stick. Fit it into a 9-inch (23cm) pie plate, press gently against the sides, and trim the overhang to 1/2 inch (1cm). Fold the overhang under itself and crimp or flute the edge. Freeze the crust for 15 minutes while you make the filling; this keeps the butter cold so the crust stays flaky.

Step 4: Mix the Filling

Whisk the warm sweet potato flesh with the melted butter until smooth. Whisk in the 3/4 cup (150g) granulated sugar, 1/4 cup (53g) brown sugar, cinnamon, nutmeg, ginger and salt, then whisk in the eggs and egg yolk one at a time until fully incorporated. Stir in the milk, heavy cream and vanilla until the filling is uniform. Don’t whip in extra air here, or the custard can puff and crack.

Step 5: Pour and Bake

Set the pie plate on a rimmed baking sheet and pour the filling into the chilled crust, smoothing the top with a spatula. Bake until the edges are set but the center still has a slight 2-inch (5cm) jiggle when the plate is nudged, 55 to 65 minutes; a knife inserted 1 inch (2.5cm) from the edge should come out clean. If the crust starts browning too fast, tent the edges with foil.

Step 6: Cool Completely

Transfer the pie to a wire rack and cool to room temperature, at least 2 hours. The filling continues to set as it cools, so resist slicing while warm. For the cleanest slices, refrigerate for 1 hour before serving.

Step 7: Slice and Serve

Cut into 8 wedges with a sharp knife, wiping it clean between cuts. Serve at room temperature or lightly chilled, with a dollop of whipped cream if you like.

What to Serve With It

A spoonful of lightly sweetened whipped cream is the classic topping, and a scoop of vanilla ice cream works just as well for a warmer contrast. Serve it after roast turkey, glazed carrots and mashed potatoes, or alongside coffee and tea. A cup of hot coffee is a natural match for a slice.

Tips for the Best Results

Weigh the sweet potato flesh if you can, since too much makes the custard dense. Keep every dairy and egg ingredient at room temperature so the filling blends smoothly. And let the pie cool fully before slicing; the center firms up considerably as it sits.

Easy Variations

• Spice swap — add 1/4 tsp (0.5g) ground cloves for a deeper holiday spice.
• Maple swap — replace the brown sugar with 1/4 cup (60ml) pure maple syrup.
• Ginger snap crust — swap 1/2 cup (60g) of the flour for finely ground gingersnaps.
• Citrus lift — stir 1 tsp (2g) orange zest into the filling for brightness.

Storing and Reheating

• In the fridge — cover the cooled pie and refrigerate for up to 3 days.
• In the freezer — wrap the whole pie or slices tightly and freeze for up to 2 months.
• Make ahead — bake the pie up to 1 day ahead and refrigerate.
• To warm — place slices on a baking sheet in a 300°F (150°C) oven for 8 to 10 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and ingredients.

FAQs

Can I make this Martha Stewart sweet potato pie recipe ahead of time?

Yes, the crust can be refrigerated up to 2 days ahead or frozen for a month, and the roasted sweet potato flesh keeps for 3 days. The baked pie can be made 1 day ahead and refrigerated.

Can I use canned sweet potato puree instead of roasting?

You can, using about 1 1/2 cups (375g) of plain puree with no added sugar or spices. Drain it well first, since canned puree is often looser than roasted flesh and can make the custard wet.

Where did sweet potato pie come from?

Sweet potato pie is a Southern American classic with roots in African American cooking, where sweet potatoes became a staple crop. It grew alongside pumpkin pie as a holiday dessert and remains a fixture on Southern tables.

How do I know when the pie is done?

The edges should look set while the center still has a slight 2-inch (5cm) jiggle when nudged. A knife inserted 1 inch (2.5cm) from the edge should come out clean, and the filling firms fully as it cools.

Martha Stewart-Inspired Sweet Potato Pie

Print Recipe

This sweet potato pie is inspired by Martha Stewart’s classic American home cooking: a silky, warmly spiced filling of roasted sweet potatoes and brown sugar baked in a flaky all-butter crust. The texture is smooth and custardy, the flavor gently caramelized, and it is the kind of dessert that looks right at home on a holiday table.

• Author: Anabelle McLean
• Prep Time: 25
• Cook Time: 105
• Total Time: 130
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 tsp (3g) kosher salt
• 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch (1cm) cubes
• 3 to 4 tbsp (45 to 60ml) ice water

For the Filling

• 1 1/2 pounds (680g) sweet potatoes (about 2 large)
• 1/2 cup (113g) unsalted butter, melted and cooled slightly
• 3/4 cup (150g) granulated sugar
• 1/4 cup (53g) packed light brown sugar
• 2 large eggs (100g), room temperature
• 1 large egg yolk (18g), room temperature
• 3/4 cup (180ml) whole milk, room temperature
• 1/4 cup (60ml) heavy cream, room temperature
• 1 tsp (5ml) pure vanilla extract
• 1 1/2 tsp (3.5g) ground cinnamon
• 1/2 tsp (1g) ground nutmeg, freshly grated
• 1/4 tsp (0.5g) ground ginger
• 1/4 tsp (1.5g) kosher salt

Instructions

1. Make the crust: whisk the flour and salt in a large bowl. Scatter the cold butter cubes over the flour and cut in with a pastry blender or rub with your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 3 tablespoons (45ml) ice water over the mixture and toss with a fork until it holds together when squeezed, adding the remaining 1 tablespoon (15ml) only if needed. Shape into a 1-inch-thick (2.5cm) disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
2. Roast the sweet potatoes: heat the oven to 400°F (205°C). Prick the sweet potatoes all over with a fork, place on a rimmed baking sheet, and roast until completely tender when pierced with a knife, 50 to 60 minutes. Let cool until easy to handle, then scoop the flesh from the skins and mash or pass through a ricer until smooth; you should have about 1 1/2 cups (375g) packed flesh. Lower the oven to 350°F (175°C).
3. Roll out the crust: on a lightly floured surface, roll the chilled dough to a 12-inch (30cm) round, about 1/8 inch (3mm) thick, turning the dough and dusting with flour as needed to keep it from sticking. Fit it into a 9-inch (23cm) pie plate, press gently against the sides, and trim the overhang to 1/2 inch (1cm). Fold the overhang under itself and crimp or flute the edge. Freeze the crust for 15 minutes while you make the filling; this keeps the butter cold so the crust stays flaky.
4. Mix the filling: whisk the warm sweet potato flesh with the melted butter until smooth. Whisk in the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt, then whisk in the eggs and egg yolk one at a time until fully incorporated. Stir in the milk, heavy cream, and vanilla until the filling is uniform; do not whip in extra air, which can make the custard puff and crack.
5. Pour and bake: set the pie plate on a rimmed baking sheet and pour the filling into the chilled crust, smoothing the top with a spatula. Bake until the edges are set but the center still has a slight 2-inch (5cm) jiggle when the plate is nudged, 55 to 65 minutes; a knife inserted 1 inch (2.5cm) from the edge should come out clean.
6. Cool completely: transfer the pie to a wire rack and cool to room temperature, at least 2 hours. The filling continues to set as it cools, so resist slicing while warm. For the cleanest slices, refrigerate for 1 hour before serving.
7. Slice and serve: cut into 8 wedges with a sharp knife wiped clean between cuts. Serve at room temperature or lightly chilled, with a dollop of whipped cream if you like.

Notes

Storage: cover the cooled pie and refrigerate for up to 3 days. Freezing: cool completely, wrap the whole pie or individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months; thaw overnight in the refrigerator. Make-ahead: the pie crust can be made and refrigerated up to 2 days ahead or frozen for 1 month, and the roasted sweet potato flesh can be refrigerated up to 3 days. The baked pie can be made 1 day ahead and refrigerated. Reheating: serve chilled or let stand at room temperature for 30 minutes; to warm, place slices on a baking sheet in a 300°F (150°C) oven for 8 to 10 minutes.

Nutrition

• Calories: 520
• Sugar: 35g
• Sodium: 190mg
• Saturated Fat: 17g
• Carbohydrates: 61g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 135mg

Keywords: Martha Stewart sweet potato pie, sweet potato pie, classic sweet potato pie, Southern sweet potato pie, homemade sweet potato pie, Thanksgiving pie, holiday dessert, all-butter pie crust, roasted sweet potato, spiced custard pie