Mary Randolph’s Sweet Potato Pie – A Classic Southern Dessert Recipe

Mary Randolph’s Sweet Potato Pie – Mary Randolph’s Sweet Potato Pie is a classic dessert recipe that has been enjoyed by generations in the Southern United States. The perfect combination of a flaky cream cheese crust and a creamy sweet potato filling, this pie is sure to become a staple in your household as well. Whether you’re serving it for Thanksgiving, a special occasion, or just because, this pie is bound to impress.

Mary Randolph’s Sweet Potato Pie holds a special place in my heart because it’s my husband’s favorite dessert. Every time I make it, he’s transported back to his childhood in the South, where sweet potato pie was a staple on every holiday table. I remember the first time I made it for him and how his eyes lit up when he took his first bite. Now, it’s become a tradition in our little family, and I can’t imagine a holiday season without it.

Why This Sweet Potato Pie Recipe is a Must-Try?

This pie is not your average dessert. What makes it unique is the addition of brandy, lemon zest, and freshly ground nutmeg to the sweet potato filling. These flavors add depth and complexity to the pie, elevating it from a basic sweet potato pie to a dessert that’s sure to impress your guests. The cream cheese crust is also a game-changer, adding a tanginess that balances the sweetness of the filling. And with easy-to-follow instructions, this recipe is perfect for novice and experienced bakers alike.

Ingredients:

For the Cream Cheese Crust:

• 325 grams all-purpose flour
• 1/2 teaspoon salt
• 8 oz. cream cheese
• 226 grams unsalted butter (softened)
• ice water (as needed)

For the Sweet Potato Filling:

• 56 grams unsalted butter (softened)
• 200 grams sugar
• 453 grams cooked (mashed sweet potatoes)
• 3 eggs (room temperature)
• 60 ml brandy
• 2 teaspoons lemon zest (be careful not to get the bitter, white pith!)
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon freshly ground nutmeg
• 1 7-inch pastry shell

Directions:

Cream Cheese Pastry:

In a medium bowl, sift together 2 ¼ cups all-purpose flour and ½ teaspoon salt.

Using a stand mixer or a hand mixer, beat 8 oz. cream cheese and 1 cup softened unsalted butter together until completely creamy and incorporated (3-5 minutes).

Reduce the mixer’s speed and add in the flour mixture. Mix until the dough comes together.

If the dough isn’t cohesive and won’t stay in a ball, sprinkle ice water a tablespoon at a time over the dough and mix with a fork until it comes together in a ball.

Flatten the dough into a circle, wrap it in plastic wrap, and refrigerate until hard for at least 4 hours (overnight refrigeration is recommended).

Preheat the oven to 400°F.

Sweet Potato Filling:

Cream ¼ cup softened unsalted butter in a mixing bowl with a hand mixer. Gradually add 1 cup sugar, beating well after each addition.

Add 2 cups cooked and mashed sweet potatoes to the mixing bowl and beat on medium speed until well blended.

Add 3 room temperature eggs, one at a time, beating after each addition.

Warm ¼ cup brandy in a small pan but do not boil. Keep warm.

Add the warm brandy, 2 teaspoons lemon zest (be careful not to get the bitter, white pith!), 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and ⅛ teaspoon freshly ground nutmeg to the sweet potato mixture and stir until well blended.

Roll out your pastry to ⅛th inch thick and line a pie dish, trim the edges, roll them under and crimp decoratively.

Pour the sweet potato mixture into the pastry shell and bake at 400°F for 15 minutes.

Lower the temperature to 350°F and continue baking until a knife inserted into the center comes out clean, about 25 more minutes.

If you prefer an extra flaky, tender crust that’s not soggy, blind bake the crust at 350°F for 20-30 minutes.

Notes:

• For the sweet potato filling, it is best to use freshly cooked and mashed sweet potatoes rather than canned.
• Be sure to use unsalted butter in the filling and cream cheese crust, as the salt content can vary between brands and affect the overall taste.
• Lemon zest adds a subtle but important flavor to the filling, but be careful to avoid including the bitter white pith.
• The brandy in the filling can be substituted with orange juice or water if preferred.
• If you have leftover cream cheese crust dough, it can be frozen for later use.

In conclusion, Mary Randolph’s Sweet Potato Pie is a delicious and classic dessert that will surely satisfy your sweet tooth. The combination of sweet potatoes, brandy, lemon, and nutmeg creates a unique and flavorful filling that pairs perfectly with the creamy and flaky cream cheese crust. This recipe has been passed down for generations and has become a beloved favorite for many families. Whether you’re making it for a special occasion or just for a cozy night in, this pie is sure to impress. So why not give it a try and see for yourself what makes Mary Randolph’s Sweet Potato Pie so special?

FAQ

Can I make this recipe ahead of time?

Yes, you can prepare the cream cheese crust and sweet potato filling separately and refrigerate them for up to 2 days. Then, assemble and bake the pie when you’re ready to serve.

Can I freeze this pie?

Yes, you can freeze the pie after it has cooled completely. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. To thaw, let it sit at room temperature for several hours or overnight in the refrigerator.

Can I use canned sweet potatoes for this recipe?

While it is possible to use canned sweet potatoes, the texture and flavor of the filling may be different from using freshly cooked and mashed sweet potatoes. We recommend using fresh sweet potatoes for the best results.

Can I substitute the brandy in the filling?

Yes, you can substitute the brandy with an equal amount of orange juice or water. This will alter the flavor slightly, but it will still be delicious!

Can I use a different type of crust?

Yes, you can use a traditional pie crust or graham cracker crust if you prefer. However, the cream cheese crust adds a unique flavor and texture to the pie that complements the sweet potato filling perfectly!

Mary Randolph’s Sweet Potato Pie

Sacrlett

Mary Randolph’s Sweet Potato Pie is a classic dessert recipe that has been enjoyed by generations in the Southern United States. The perfect combination of a flaky cream cheese crust and a creamy sweet potato filling, this pie is sure to become a staple in your household as well

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 12 people

Ingredients

  

For the Cream Cheese Crust:

• 325 grams all-purpose flour
• 1/2 teaspoon salt
• 8 oz. cream cheese
• 226 grams unsalted butter softened
• ice water as needed

For the Sweet Potato Filling:

• 56 grams unsalted butter softened
• 200 grams sugar
• 453 grams cooked mashed sweet potatoes
• 3 eggs room temperature
• 60 ml brandy
• 2 teaspoons lemon zest be careful not to get the bitter, white pith!
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon freshly ground nutmeg
• 1 7- inch pastry shell

Instructions

 

Cream Cheese Pastry:

• In a medium bowl, sift together 2 ¼ cups all-purpose flour and ½ teaspoon salt.
• Using a stand mixer or a hand mixer, beat 8 oz. cream cheese and 1 cup softened unsalted butter together until completely creamy and incorporated (3-5 minutes).
• Reduce the mixer's speed and add in the flour mixture. Mix until the dough comes together.
• If the dough isn't cohesive and won't stay in a ball, sprinkle ice water a tablespoon at a time over the dough and mix with a fork until it comes together in a ball.
• Flatten the dough into a circle, wrap it in plastic wrap, and refrigerate until hard for at least 4 hours (overnight refrigeration is recommended).
• Preheat the oven to 400°F.

Sweet Potato Filling:

• Cream ¼ cup softened unsalted butter in a mixing bowl with a hand mixer. Gradually add 1 cup sugar, beating well after each addition.
• Add 2 cups cooked and mashed sweet potatoes to the mixing bowl and beat on medium speed until well blended.
• Add 3 room temperature eggs, one at a time, beating after each addition.
• Warm ¼ cup brandy in a small pan but do not boil. Keep warm.
• Add the warm brandy, 2 teaspoons lemon zest (be careful not to get the bitter, white pith!), 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and ⅛ teaspoon freshly ground nutmeg to the sweet potato mixture and stir until well blended.
• Roll out your pastry to ⅛th inch thick and line a pie dish, trim the edges, roll them under and crimp decoratively.
• Pour the sweet potato mixture into the pastry shell and bake at 400°F for 15 minutes.
• Lower the temperature to 350°F and continue baking until a knife inserted into the center comes out clean, about 25 more minutes.
• If you prefer an extra flaky, tender crust that's not soggy, blind bake the crust at 350°F for 20-30 minutes.

Notes

For the sweet potato filling, it is best to use freshly cooked and mashed sweet potatoes rather than canned.

Be sure to use unsalted butter in the filling and cream cheese crust, as the salt content can vary between brands and affect the overall taste.

Lemon zest adds a subtle but important flavor to the filling, but be careful to avoid including the bitter white pith.

The brandy in the filling can be substituted with orange juice or water if preferred.

If you have leftover cream cheese crust dough, it can be frozen for later use.

Keyword Mary Randolph’s Sweet Potato Pie