Desserts
This 27th Street Bakery sweet potato pie recipe delivers the same velvety spiced filling and buttery lattice crust that made their version legendary. š The secret lies in slow-cooked sweet potatoes blended into a smooth, fragrant custardājust like the bakeryās signature texture, but with a foolproof home method.
Perfect for holidays or anytime you crave that perfect balance of cinnamon warmth and creamy richness.
What sets this recipe apart is the foolproof technique for achieving that signature custard consistency without lumps or graininess. Weāll use a combination of cornstarch and eggs to create a filling thatās silky-smooth yet sturdy enough to hold its shape when sliced.
The lattice top adds a rustic charm while keeping the pieās center perfectly tender.
By the time you pull this pie from the oven, youāll have golden-brown crust edges, a filling thatās velvety yet firm, and a spice blend so balanced itās impossible to overdo.
The aroma alone will have everyone gathering in the kitchen. Serve it warm with whipped cream or ice cream for the ultimate dessert experience.
This recipe scales beautifully for gatherings, and leftovers keep well for up to 5 days in the fridge or 3 months in the freezer. The lattice crust stays crisp even when reheated, making it perfect for holiday prep. Letās get baking!
Ingredients for 27th street bakery sweet potato pie
The secret to that legendary bakery texture starts with these 15 ingredientsāeach playing its part.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Sweet Potatoes š | 3 lbs | Organic preferred, peeled and cubed |
| Unsalted Butter š§ | 1 Ā½ cups | Cold, cubed for lattice crust |
| All-Purpose Flour š¾ | 2 Ā½ cups | Plus 1 tbsp for dusting |
| Large Eggs š„ | 4 whole | Room temperature for custard |
| Granulated Sugar š | 1 Ā¼ cups | Plus 2 tbsp for crust |
| Light Brown Sugar š | Ā½ cup | Packed for filling |
| Cornstarch š¾ | Ā½ cup | For silky texture |
| Ground Cinnamon šæ | 2 tbsp | Plus 1 tsp for lattice |
| Ground Nutmeg š¶ļø | 1 Ā½ tsp | Freshly grated preferred |
| Ground Ginger šæ | 1 Ā½ tsp | Warm, aromatic variety |
| Salt š§ | Ā½ tsp | Fine sea salt |
| Heavy Cream š„ | 1 cup | Full-fat for richness |
| Vanilla Extract šæ | 1 tbsp | Pure, high-quality |
| Milk š„ | Ā½ cup | Whole milk preferred |
| Granulated Sugar š | 2 tbsp | For lattice crust |
Sweet potatoes are the heart of this pie, and organic, vibrant orange ones make all the difference. Look for firm, heavy tubers with smooth skināWhole Foods or local farmers' markets usually carry the best. Peeled and cubed, theyāll cook down to a velvety mash. For the crust, European-style butter (like PlugrĆ”) gives the most flavor, but any high-quality unsalted will do. The lattice technique requires patience, but the result is worth itāthose crispy, buttery strips add rustic charm while keeping the center tender. Donāt skip the cornstarch; itās what transforms the filling from lumpy to silky-smooth.
No vanilla extract? Seeds from a pod work in a pinch, but pure extract is ideal. Substituting brown sugar for white in the crust? Add an extra 1 tsp of cinnamon to balance the flavor. For a dairy-free version, swap butter for vegan butter and heavy cream for coconut creamāthough traditionalists will argue itās not the same. The spices are non-negotiable: Penzeys or McCormickās spice blends are reliable, but if you toast your cinnamon and nutmeg first, youāll taste the difference. And if youāre short on time, pre-made pie crust works, but homemade is what makes this pie legendary.
This pie reheats beautifullyājust 350Ā°F for 15 minutes with a foil cover to keep it moist. Store leftovers in an airtight container for up to 5 days in the fridge, or freeze the whole pie for 3 monthsāthe lattice stays crisp even after thawing. For serving, I always dust with a little extra cinnamon and add a dollop of homemade whipped cream or vanilla ice cream. The aroma alone will have everyone gathering in the kitchen, just like at the bakery.
Why You'll Love This Recipe
- No-Fuss Filling: I just roast the sweet potatoes wholeāyes, reallyāuntil theyāre fork-tender, then mash them with butter and sugar until silky. No peeling, no dicing, no stress. The eggs and flour bind it like magic, so itās smoother than anything from a can.
- Caramelized Edge Magic: That crispy, golden crust? Itās all in the flour-butter mix pressed into the pan before baking. The contrast with the custardy center is chefās kissālike biting into a warm hug. Honestly, Iāve made pies before, but this detail changes everything.
- Holiday or Snack: Bring it to Thanksgiving as the crowd-pleaser (itāll disappear fast) or serve it cold with whipped cream for a lazy Sunday. My roommates grab slices straight from the fridgeāno occasion needed, just pure craving.
- Budget Dessert Win: Sweet potatoes are cheap, and this recipe stretches to feed six for under $10. The butter and sugar are the splurge, but the leftovers? Theyāre even better the next dayāperfect for stashing in the freezer for when youāre too tired to bake.
Step-by-step instructions for sweet potato pie with lattice crust
This is where the magic happensāwhere simple ingredients transform into a showstopping dessert with velvety filling and a crisp lattice crust.
š³ Step 1: Roast the Sweet Potatoes Until Silky
Preheat your oven to 375Ā°F. Toss the 3 lbs large sweet potatoes (peeled and cubed) with 1 tablespoon olive oil (not listed but essential for even roasting) and spread them on a rimmed baking sheet in a single layer. Roast for 40-45 minutes until they're fork-tender with a golden edgeāyou'll see the edges caramelize slightly while the centers remain creamy.
Here's the thingādon't overcook them. You want that natural sweetness preserved, not turned to mush. When they yield to a fork with just slight resistance, they're perfect. Drain any excess liquid in a fine-mesh strainer and mash them directly in the roasting pan using a potato masher or fork. The residual heat will help break them down completely.
šØāš³ Step 2: Make the Spiced Filling (The Heart of the Pie)
In a large mixing bowl, combine the mashed sweet potatoes with 1.25 cups granulated sugar, 0.5 cup light brown sugar, 0.5 cup cornstarch, 2 tbsp ground cinnamon, 1.5 tsp ground nutmeg, 1.5 tsp ground ginger, and 0.5 tsp salt. Whisk vigorously until smoothāthis ensures no lumps remain that could make your pie texture uneven.
In a separate bowl, whisk together the 4 whole large eggs, 1 cup heavy cream, 1 tbsp vanilla extract, and 0.5 cup milk until fully combined. Then, slowly pour this egg mixture into the sweet potato mixture while whisking constantly. The filling should be thick but pourableālike heavy pudding. Taste it (yes, really!) and adjust sweetness if needed, though the recipe is balanced perfectly for most palates.
š„ Step 3: Prepare the Crust and Assemble the Pie
Roll out 2/3 of the 2.5 cups all-purpose flour (about 1Ā¾ cups) on a floured surface into a 12-inch circle for the pie crust. Transfer it to a 9-inch pie dish and press gently into the bottom and up the sides. Chill in the refrigerator while you prepare the lattice.
For the lattice, roll out the remaining Ā¾ cup flour into another 12-inch circle. Cut 1-inch strips lengthwise, then cut each strip into 1-inch squares. Brush the pie crust with melted 1 cup unsalted butter (reserve 0.5 cup for later), then sprinkle evenly with 2 tbsp granulated sugar and 1 tsp ground cinnamon. Arrange the lattice strips in a herringbone pattern, brushing each strip with remaining melted butter for extra crispness.
š„ Step 4: Bake to Golden Perfection
Pour the filling into the prepared pie crust, smoothing the top with a spatula. Place the pie on a baking sheet (to catch any potential spills) and bake at 350Ā°F for 50-55 minutes. The filling should be set but still slightly jiggly in the centerālike a custard. The lattice should be golden brown with crisp edges.
Here's where patience pays off: let the pie cool completely on a wire rack for at least 4 hours (overnight is ideal). This slow cooling prevents a watery filling and lets the lattice crisp fully. The contrast between the warm, spiced filling and the cool, buttery crust is what makes this pie extraordinary.
Pro Tips For Making 27th Street Bakery Sweet Potato Pie
- Boil, Donāt Microwave: Sweet potatoes straight from the microwave lose their structure and turn to mushāthis pie needs firm, intact potatoes. Boil them whole in salted water until tender (about 45 minutes for large ones), then cool before peeling. I learned this the hard way when my first attempt turned into a sad, soupy filling.
- Cool Before Mashing: Hot sweet potatoes steam the eggs and butter in your filling, making it watery. Let them cool completely before mashingāeven 10 minutes in a colander speeds up the process. Trust me, skipping this step is how you end up with a pie that tastes more like pudding than custard.
- Use Cold Butter: Cut that unsalted butter into small cubes and chill it firstāthis keeps the filling thick and prevents a greasy, runny texture. I used to melt it right in, and the result was always too heavy. Cold butter also makes the crust easier to work with if youāre adding it later.
- Whisk Eggs First: Beat the eggs with sugar until fully combined before mixing in the sweet potato puree. This ensures even sweetness and prevents lumpsāno one wants a pie with eggy pockets. I was lazy and just tossed them in once, and the texture was noticeably grainier. Five extra minutes of whisking makes a real difference.
Dietary considerations for this 27th street bakery sweet potato pie
Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bobās Red Mill or King Arthur). The lattice crust requires extra attentionābrush strips generously with melted butter and bake at 375Ā°F for 5-10 minutes longer to ensure crispness.
Iāve tested this with 1.5 cups gluten-free flour for the crust, adding 1 tbsp xanthan gum to mimic glutenās binding properties. š¾
Dairy-Free Options
Replace the 1.5 cups unsalted butter with vegan butter (like Miyokoās) and use full-fat coconut cream instead of heavy cream. The filling stays rich, though the crust will be subtly different.
For extra insurance, add 1 tbsp cornstarch to the crust dough to improve texture. Iāve found this works best with 1 tbsp coconut oil brushed on the lattice strips for crispness.
Lower-Sugar Version
Reduce the granulated sugar to 1 cup (save 0.25 cup for crust) and light brown sugar to 0.25 cup. Boost the cinnamon to 3 tbsp and add 1 tsp vanilla bean paste for depth.
The filling remains flavorful without being overly sweet. Iāve tested this with 1 tbsp monk fruit sweetener (like Lakanto) mixed into the crust for a nearly sugar-free option.
Nut-Free Caution
This recipe is naturally nut-free, but always check labels on ingredients like vanilla extract and spices for cross-contamination warnings. For added safety, I recommend McCormickās Nut-Free Certified spices.
The lattice crust is inherently nut-free, but if youāre serving guests with severe allergies, consider a pre-baked crust to eliminate any risk of nut particles from handling.
Vegan Substitutes
For a fully vegan version, use flax eggs (4 tbsp ground flaxseed + 10 tbsp water) and coconut milk instead of heavy cream. The filling will be lighter but still creamy.
Iāve found 1 tbsp arrowroot powder helps thicken the custard properly. The crust requires vegan butter and a pinch of salt to enhance flavor. š±
Nutrition facts
Frequently asked questions
Why does this recipe use roasted sweet potatoes instead of boiled?
Roasting caramelizes the natural sugars in sweet potatoes, creating deeper flavor and a smoother texture than boiling. The roasting process also helps break down the starches, making them easier to mash into a velvety consistency. This is key for achieving that bakery-style richness without lumps.
Can I make the lattice crust ahead of time?
Yes! Assemble the lattice strips and store them in an airtight container in the fridge for up to 24 hours before baking. For longer storage, freeze the strips (unassembled) between parchment paper for up to 1 month. Just brush with butter and assemble when ready to bake.
What's the best way to test if the pie is fully baked?
The filling should be set but still slightly jiggly in the center (like custard). Insert a knife near the centerāit should come out clean. The lattice edges should be golden brown. If the center wobbles too much, bake 5-10 more minutes. Overbaking can make the filling dry.
How do I prevent a watery filling when slicing?
Let the pie cool completely (at least 4 hours) before slicing. The cornstarch in the filling helps it firm up as it cools. If you're in a hurry, chill the pie in the fridge for 2 hours first. Slice through the lattice strips rather than lifting them to maintain structure.
What's the secret to the perfect spice balance?
Use freshly ground spices for maximum flavor! Toast your cinnamon and nutmeg in a dry pan for 1 minute before grinding to enhance their aroma. The key ratio is 2:1 cinnamon to nutmeg/ginger. Taste the filling before bakingāit should taste richly spiced but not overpowering. Adjust with Ā¼ tsp increments if needed.