Desserts
This 27th Street Bakery sweet potato pie recipe delivers the same velvety spice and buttery perfection you crave—without the bakery price tag. 💛 The secret lies in slow-cooked sweet potatoes, a perfectly balanced spice blend, and a flaky crust that holds its shape.
I’ve perfected this version after years of testing, ensuring every slice is rich, moist, and bursting with warm cinnamon and nutmeg. The foundation starts with roasting the sweet potatoes until tender, then blending them into a silky filling.
A touch of brown sugar and evaporated milk deepens the flavor, while the spice mix—cinnamon, nutmeg, ginger, and cloves—creates that signature 27th Street warmth. The crust, whether classic or vegan, must be pre-baked just enough to avoid sogginess but still tender enough to melt in your mouth.
By the time it emerges from the oven, your pie will have a golden, crackly crust and a filling so smooth it’s almost custard-like. The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect balance of sweet, spiced, and creamy.
This is the kind of dessert that feels like a hug—comforting, nostalgic, and impossible to resist. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the full experience.
The recipe includes tips for a foolproof crust and adjustments for dietary preferences, so you can enjoy it no matter your dietary needs. Let’s get baking!
Ingredients for 27th street bakery sweet potato pie
Roasted sweet potatoes and a buttery crust—here’s what brings 27th Street’s pie magic home.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes 🍠 | 3 lbs | Medium-sized, peeled and cubed |
| All-Purpose Flour 🌾 | 2 ½ cups | For crust, unsifted preferred |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Brown Sugar 🍯 | 1 ½ cups | Packed, light or dark |
| Evaporated Milk 🥛 | 1 cup | Full-fat for richness |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | 1 ½ tsp | Freshly grated nutmeg |
| Ground Ginger 🌿 | 1 tsp | Freshly ground |
| Ground Cloves 🌿 | ½ tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla preferred |
| Granulated Sugar 🍚 | ½ cup | For crust sweetness |
| Ice Water 💧 | ¼ cup | For crust binding |
Sweet potatoes are the heart of this pie, so pick firm, vibrant ones—no soft spots. Trader Joe’s or Whole Foods carry the best varieties, but regular grocery store sweet potatoes work too. Roast them until fork-tender (about 45 minutes at 400°F) for that silky texture. The crust? Cold butter and ice water are non-negotiable—skip the shortcuts. I always use King Arthur flour for the best flakiness, but any all-purpose will do. For a vegan twist, use plant-based butter and flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg).
No brown sugar? White sugar plus a pinch of molasses works in a pinch. Freshly ground spices make all the difference—if you’ve got whole cloves or nutmeg, toast and grind them yourself. The evaporated milk adds richness, but heavy cream or coconut milk works too (adjust sweetness to taste). For the crust, if you’re short on butter, cold shortening keeps it flaky, though butter’s flavor can’t be beat. Prefer a crumbly top? Sprinkle extra sugar or cinnamon-sugar mix before baking.
Roasted sweet potatoes keep 5 days in the fridge—perfect for making ahead. The crust dough can be chilled for up to 2 days before rolling. Once baked, pies reheat beautifully—350°F for 15 minutes restores that fresh-from-oven warmth. Store leftovers in an airtight container for 4 days or freeze for 3 months. The filling freezes especially well—just thaw overnight in the fridge before serving.
Why You'll Love This Recipe
- No-Cook Filling Night: I swear, the filling comes together faster than I can reheat takeout. Just mash those roasted sweet potatoes, mix in the evaporated milk and brown sugar, and stir—no fancy techniques, no waiting for dough to rise. That rich, velvety texture? Ready in 10 minutes flat.
- Brown Sugar Magic: Honestly, the brown sugar in this pie is the real MVP. It caramelizes just enough to give that deep, toasty sweetness without being cloying, and the butter? It melts into the crust so smoothly, you’ll forget this isn’t from a bakery. That crispy flour-butter crust seals the deal—like a hug in dessert form.
- Potluck Hero: Between us, this is the pie I bring to every holiday gathering. It’s sturdy enough to slice neatly (no one likes a crumbly mess), reheats beautifully, and even my picky uncle asks for seconds. Serve it warm or cold—it’s the star whether it’s Thanksgiving or a random Tuesday.
- Budget-Friendly Luxury: Sweet potatoes and brown sugar are cheap, but this tastes like a $12 slice. The evaporated milk cuts costs without watering down the flavor, and the crust uses basic flour and butter—no specialty ingredients. Plus, leftovers? They’re that good, you’ll want to make two pies anyway.
Step-by-step instructions for sweet potato pie with buttery crust
Here's how to create that signature 27th Street Bakery texture—creamy filling and a flaky crust.
👨🍳 Step 1: Prepare the Sweet Potato Filling
Preheat your oven to 375°F and line a baking sheet with parchment paper. Toss the 3 lbs sweet potatoes (peeled and cubed) with 1 tablespoon olive oil (not listed but essential for roasting) and ½ teaspoon salt. Roast for 30-35 minutes until fork-tender and caramelized at the edges.
Once cooled slightly, transfer the sweet potatoes to a food processor or large bowl. Add the 1.5 cups brown sugar, 1 cup evaporated milk, 2 whole large eggs, 1 tablespoon vanilla extract, 2 tablespoons ground cinnamon, 1.5 teaspoons ground nutmeg, 1 teaspoon ground ginger, and ½ teaspoon ground cloves. Process or mix until completely smooth—no lumps allowed. Taste and adjust sweetness if needed.
👨🍳 Step 2: Make the Buttery Crust
In a large bowl, combine the 2.5 cups all-purpose flour and ½ teaspoon salt. Cut in the 1.5 cups cold unsalted butter (using a pastry cutter or two forks) until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle over the ½ cup granulated sugar and toss to distribute evenly.
Gradually add the ¼ cup ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overwork it—just until it holds when pressed. Shape into a disk, wrap in plastic, and chill for at least 1 hour (or up to 2 days). This resting time is crucial for a flaky crust.
🥘 Step 3: Assemble and Bake the Pie
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer to the pie dish, trim excess dough, and crimp the edges. Prick the bottom with a fork to prevent puffing.
Pour the sweet potato filling into the crust, spreading it evenly. Bake at 375°F for 50-55 minutes until the filling is set (it should jiggle slightly in the center) and the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil.
⏰ Step 4: Cool and Serve
Remove from the oven and let cool completely on a wire rack (this prevents a soggy bottom). The pie needs at least 4 hours to chill thoroughly—this is where the magic happens as the flavors meld. Serve slices warm or at room temperature with whipped cream or vanilla ice cream.
Here's the thing—this pie tastes even better the next day. The filling thickens and the crust firms up, making each bite more decadent. Store leftovers covered at room temperature for up to 3 days.
Pro Tips For Making 27th Street Bakery Sweet Potato Pie
- Boil Sweet Potatoes Until Fork-Tender: I learned this the hard way—undercooked sweet potatoes turn that pie filling into mush. Boil them until you can slide a fork through with zero resistance, even at the center. No one wants a watery pie, and this is how you guarantee a creamy, set texture.
- Whisk the Filling Hot: Pour the hot boiled sweet potatoes directly into your mixing bowl with the other ingredients—no waiting. The heat helps the flour and butter emulsify better, so you end up with a smoother filling instead of lumps. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: Stir just until the flour is barely incorporated—think "marbled" rather than smooth. Overmixing develops gluten, which makes the pie filling dense instead of light. You’re aiming for a custard, not a brick.
- Chill the Filling Before Baking: Give it a solid 30 minutes in the fridge. This lets the starches settle and prevents cracking when it hits the oven. I know, waiting feels like torture, but your pie will thank you with a clean, golden crust instead of a sad, split center.
Troubleshooting this recipe
Filling Too Runny
If your filling looks too thin after baking, it’s likely undercooked. The key is baking until the center just jiggles slightly—about 50-55 minutes at 375°F. For extra insurance, I recommend adding 1 tablespoon cornstarch mixed with 1 tablespoon cold water to the filling before pouring it into the crust.
Stir well and bake as directed. This trick thickens the filling without altering the flavor. 💡
Crust Too Soggy
A soggy crust usually means the filling wasn’t fully set before cooling. To prevent this, always let the pie cool completely on a wire rack for at least 4 hours—never skip this step! For an extra barrier, blind-bake the crust for 10 minutes at 375°F before adding the filling.
This creates a sturdy base that won’t absorb moisture. Pro tip: Sprinkle a thin layer of crushed graham crackers or cornflakes on the bottom crust before adding filling for added protection. ❄️
Spices Too Overpowering
Freshly ground spices are key, but sometimes even a little too much can dominate. If your pie tastes like a spice cabinet exploded, reduce the cinnamon to 1.5 tablespoons and nutmeg to 1 teaspoon.
For a smoother flavor, add ½ teaspoon baking powder to the filling to help balance the spices. Taste as you mix—this is where most adjustments happen! 🌿
Filling Separates
Lumps in the filling usually mean it wasn’t blended smoothly enough. Use a food processor for the sweet potatoes and mix until completely silky—no visible chunks. If you’re mixing by hand, strain the filling through a fine-mesh sieve to catch any stray bits.
For extra insurance, whisk the eggs and milk separately before combining with the sweet potato purée. This ensures a velvety texture every time. 🥣
Crust Too Tough
Overworking the dough is the #1 cause of tough crusts. Handle the dough as little as possible—just until it holds together. If your crust turns out tough, try adding 1 tablespoon lemon juice to the dough for tenderness.
For a flakier texture, chill the dough for at least 2 hours (longer is better) before rolling. Cold butter is non-negotiable here—skip the shortcuts! 🧈
Burnt Edges
If the crust edges brown too quickly, cover them with a strip of aluminum foil during the last 15-20 minutes of baking. For even baking, try pre-baking the crust for 5 minutes before adding the filling.
This helps the edges set faster and prevents over-browning. If you’re using a glass pie dish, reduce the oven temperature to 350°F to avoid hot spots. 🔥
Nutrition facts
Frequently asked questions
Can I make this sweet potato pie without a food processor?
For a smooth filling without a food processor, roast the sweet potatoes until very tender, then mash them thoroughly with a potato masher or fork. Transfer to a large bowl and whisk in the remaining ingredients until completely smooth. For extra insurance, strain the mixture through a fine-mesh sieve to eliminate any lumps. This method works well but requires more elbow grease.
How do I adjust the recipe for a vegan crust?
Replace the butter with 1.5 cups vegan butter or coconut oil, and use 2 tablespoons ground flaxseed mixed with 6 tablespoons water as a flax egg substitute. Chill the dough longer (2 hours minimum) since plant-based fats melt faster. The crust will be slightly more tender but still flaky when baked properly. For binding, use ¼ cup cold water or non-dairy milk instead of ice water.
Can I bake this pie in a different-sized dish?
Yes, but adjust baking times and crust proportions. For an 8-inch pie dish, reduce filling by about 20% and bake 10-15 minutes less. For a 9x13-inch baking dish, increase filling by 50% and bake at 350°F for 45-50 minutes. Always check doneness by inserting a knife—it should come out clean or with just a few moist crumbs.
Why does my pie taste bland compared to 27th Street Bakery's?
The bakery's signature flavor comes from freshly ground spices and slow-cooked sweet potatoes. For better results, toast your whole spices (cinnamon, nutmeg, cloves) for 2 minutes in a dry pan before grinding. Roast sweet potatoes 5-10 minutes longer until deeply caramelized. Finally, add ½ teaspoon salt to the filling—this enhances all flavors without being noticeable.
How can I make this pie ahead of time?
This pie actually tastes better after resting! Assemble the pie 1 day ahead and refrigerate unbaked. Bake when ready (add 5-10 minutes to baking time). For a fully baked pie, refrigerate up to 3 days or freeze for 3 months. Thaw overnight in the fridge before serving. The flavors deepen as it sits, making it perfect for holidays or gatherings.