Desserts
This 27th Street Bakery sweet potato pie recipe delivers the same velvety texture and warm spice blend that made their version legendary. The secret lies in a cold butter crust that stays flaky and crisp, paired with a filling so rich it practically melts in your mouth.
I've perfected this recipe after years of testing—no one will guess it's homemade.
The filling balances sweetness and spice with just the right amount of cinnamon, nutmeg, and ginger, while the cold butter crust adds a buttery crunch that disappears with every bite.
This isn't your average pie; it's a dessert that feels like a hug—warm, comforting, and impossible to resist. The best part? It bakes in just 60 minutes with minimal effort.
What makes this recipe truly special is how the filling transforms from a simple mix of sweet potatoes and cream into something luxuriously smooth. The crust remains perfectly crisp at the edges while staying tender in the center, creating the ideal contrast.
Once you try this version, you'll never buy store-bought again.
Perfect for holiday gatherings, family dinners, or treating yourself to a slice of pure comfort. Let's get started on creating this showstopping dessert that's sure to become your new signature recipe.
Ingredients for 27th street bakery sweet potato pie
Sweet potatoes, cold butter, and warm spices—this is your shortcut to bakery-style perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes 🍠 | 2 lbs | Organic, peeled and cubed |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | King Arthur preferred |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Ground Cinnamon 🌿 | 2 tbsp | McCormick preferred |
| Ground Nutmeg 🌿 | 1 tsp | Freshly grated |
| Ground Ginger 🌿 | 1 tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Diamond Crystal |
| Vanilla Extract 🍯 | 1 tbsp | Pure Madagascar |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Ice Water 💧 | ½ cup | For dough |
The sweet potatoes are the heart of this pie, so pick the orange-fleshed ones—not the dry, starchy kind. Walmart or Trader Joe's usually carry the best organic ones, but any sweet potato will work if it's firm and vibrant. For the crust, cold butter is non-negotiable—it's what gives that signature flaky texture. I always grab Land O'Lakes unsalted butter from the store, but if you can find European-style butter, even better. The flour? King Arthur or Gold Medal are my go-tos—they handle cold butter like a dream. And trust me, don't skip the ice water when mixing the dough. It keeps the fat cold and the crust crisp.
No brown sugar? White sugar plus 1 tsp molasses works in a pinch. Fresh nutmeg and ginger make all the difference—Penzeys Spices sells pre-ground ones that stay potent longer. The vanilla extract should be pure Madagascar or Bourbon—Walmart's Great Value brand is surprisingly good for the price. For the filling, if you're short on cornstarch, arrowroot powder at the same amount works too. The heavy cream? Full-fat is a must—it's what makes the filling velvety. And if you're worried about the crust being too rich, add 1 tbsp of almond flour to the dough for balance.
The crust dough needs to chill for at least 1 hour—2 hours is ideal. Wrap it tightly in plastic and press it flat before rolling. The filling keeps well in the fridge for 3 days if you make it ahead, but the crust loses its crispness after 1 day, so bake it fresh. Once baked, this pie tastes even better the next day—the filling sets up perfectly. Store leftovers covered at room temperature for 2 days, or freeze the whole pie for up to 3 months. Just thaw overnight in the fridge before serving.
Why You'll Love This Recipe
- Here’s what sold me: the heavy cream and butter create that velvety texture, but the flour gives it just enough structure so it doesn’t turn into a puddle. That crisp edge with the creamy center? Chef’s kiss—especially when you cut into it warm.
- No Pudding Machine Needed: I swear by this recipe because it skips the fuss of a water bath or steamy oven drama. Just roast the sweet potatoes until tender, blend them with butter and sugar until silky, then pour into a pie crust—no fancy gadgets, just good old-fashioned mixing bowls.
- Creamy Without Being Heavy: Here’s what sold me: the heavy cream and butter create that velvety texture, but the flour gives it just enough structure so it doesn’t turn into a puddle. That crisp edge with the creamy center? Chef’s kiss—especially when you cut into it warm.
- Holiday or Weeknight Win: Between us, this pie is my secret weapon for Thanksgiving and lazy Sundays. Serve it with whipped cream for a dessert, or slice it cold for breakfast with a drizzle of maple syrup—no one judges, and no one leaves hungry.
Step-by-step instructions for 27th Street bakery sweet potato pie
Here's how to recreate that legendary velvety texture and buttery crust at home.
Prepare the Sweet Potato Filling
Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine the 2 lbs sweet potatoes, 1 cup heavy cream, 1.5 cups granulated sugar, 2 tbsp cornstarch, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, 0.5 tsp salt, and 1 tbsp vanilla extract. Mix until the sweet potatoes are completely coated with the spiced cream mixture.
Transfer the mixture to a large baking dish and cover tightly with aluminum foil. Bake for 45-50 minutes until the sweet potatoes are fork-tender and the mixture has thickened. Let it cool slightly, then transfer to a food processor or blender. Purée until completely smooth, scraping down the sides as needed. The filling should be thick and velvety—this is where that signature texture comes from.
Make the Cold Butter Crust
In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This cold butter is key—it creates those flaky layers.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should hold when pressed but not be sticky. Divide the dough in half, flatten each piece into a disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling firms up the butter for that perfect flaky crust.
Assemble and Bake the Pie
Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish, about ⅛-inch thick. Transfer to the pie dish and trim the edges. Pour the cooled sweet potato filling into the crust, mounding it slightly in the center. Roll out the second dough disc and cut into strips for a lattice top.
Arrange the lattice strips in a herringbone pattern over the filling, pressing gently to seal. Brush the lattice with a beaten egg wash for a golden finish. Bake at 375°F for 45-50 minutes until the crust is golden brown and the filling is set. Let cool completely before slicing—this pie is worth the wait for that perfect texture.
Serve with Confidence
Once completely cooled, slice the pie into wedges. The filling should be smooth and spiced, with just the right balance of sweetness and warmth from the cinnamon and nutmeg. The crust should be crisp and flaky, not soggy—this is where that cold butter technique pays off. Serve with whipped cream or vanilla ice cream for the full experience.
This pie keeps well in the refrigerator for up to 4 days, though I promise it won't last that long. The flavors actually deepen as it sits, making each slice even more delicious. Store leftovers covered to maintain that perfect texture.
Pro Tips For Making 27th Street Bakery Sweet Potato Pie
- Boil Sweet Potatoes Until Fork-Tender: The recipe likely calls for boiled sweet potatoes first, and I used to pull them out at "soft" when they still had a slight bite. That’s when you’ll end up with a dense, gummy filling. Boil them until a fork slides in like butter—no resistance, no excuses. Drain them well, then mash while still hot to break down the starch properly.
- Use Cold Butter for Flaky Layers: This isn’t your basic pie crust—it’s a crumbly, buttery shortbread-style topping. Cream the cold butter and flour together until it resembles wet sand, not dough. If the butter melts too soon, you’ll end up with a tough, greasy mess. Keep everything chilled until the last minute, even if you’re eager to bake.
- Weigh Your Flour—Don’t Scoop: The 27th Street recipe’s texture hinges on precise ratios, especially that flour-to-butter balance. Scooping from the bag packs it down, adding extra flour and throwing off the crumbly texture. Use a kitchen scale for accuracy—this isn’t the time to eyeball it. A little less flour means a lighter, more delicate topping.
- Bake Until Golden, Not Just Set: The filling will look "done" long before the crust turns that perfect caramelized gold. Resist the urge to pull it out early—keep baking until the edges are deep amber, even if the center jiggles slightly. That color means the crust is crisp and the filling has set properly. If you rush it, you’ll get a sad, pale top and a gummy center.
Essential equipment for this recipe
Cold Butter Tools
The cold butter crust is where this pie gets its legendary flakiness, and the right tools make all the difference. First, grab a pastry cutter (like the OXO Good Grips model) to cut the butter into the flour—it’s faster than your fingers and gives you more control.
I also recommend a pie dish with a removable bottom (I use Wilton’s 9-inch ceramic one) so you can slide the pie out without breaking the crust.
For rolling out the dough, a 12-inch pizza peel works better than a rolling pin—it gives you a smooth, even surface every time. 🧈
Filling Prep Essentials
Your filling needs to be perfectly smooth for that bakery-style texture, so a high-powered blender (like the Ninja BN601) is a game-changer. It handles the sweet potatoes and cream without overheating. For baking, a 9x13-inch baking dish (I use USA Pan’s stainless steel) ensures even heat distribution.
Don’t skip the aluminum foil—it traps steam while the filling cooks, preventing a watery mess. A fine-mesh sieve also comes in handy if you want to strain out any lumps for extra silkiness. 🍠
Assembly Must-Haves
Assembling the pie requires precision, so keep these tools ready: a sharp chef’s knife (I swear by Mercer Culinary’s 8-inch) for trimming the crust edges neatly, and a pie crust cutter (or a glass) to create clean lattice strips.
A pastry brush (like OXO’s silicone one) is perfect for applying the egg wash to the lattice for that golden finish. For the final touch, a bench scraper helps transfer the filling into the crust without spills.
Pro tip: Chill your pie dish in the freezer for 10 minutes before filling to prevent the crust from softening too quickly. ❄️
Baking and Cooling Gear
Baking requires a reliable oven thermometer (I use Thermoworks’ Smoke) to ensure your oven hits 375°F accurately—no guesswork! For cooling, a wire cooling rack (like Amazon Basics’ stainless steel) keeps the pie elevated so air circulates, preventing a soggy bottom.
If you’re short on time, a stand mixer with a dough hook (like KitchenAid’s Artisan) can speed up crust prep, but hand-mixing gives you more control over the butter’s texture. And finally, a pie server (or a sharp knife) makes slicing clean wedges effortless. 🔥
Optional Upgrades
Want to take your pie to the next level? A food mill (like OXO’s stainless steel) gives the filling an ultra-smooth texture, and a lattice cutter (a specialized rolling pin with a grid pattern) makes perfect strips in seconds.
For presentation, a pie stand elevates the dessert beautifully, while a digital scale ensures precise measurements for the crust. If you’re feeling fancy, a candy thermometer helps monitor the filling’s thickness during baking. These extras aren’t essential, but they make the process even smoother. ✨
Nutrition facts
Frequently asked questions
Why does the crust need to be cold for this recipe?
The cold butter is essential for creating those signature flaky layers. When the butter stays solid during baking, it creates steam pockets that separate the dough layers, giving you that perfect bakery-style texture. If the butter melts too soon, you'll end up with a tough, dense crust instead of the crisp, flaky one this recipe promises.
Can I make this pie ahead of time?
This pie actually tastes better the next day as the filling sets and the flavors meld. You can assemble the pie (unbaked) and refrigerate it for up to 24 hours before baking. For the filling, you can prepare it up to 3 days in advance and store it in the fridge. The crust should be made fresh the day you bake, though.
What's the secret to getting that ultra-smooth filling?
The key is baking the sweet potatoes with the cream mixture first, then puréeing until completely smooth. Use a high-powered blender or food processor and scrape down the sides frequently to eliminate any lumps. For extra silkiness, strain the mixture through a fine-mesh sieve before pouring it into the crust. This technique is what gives that bakery-quality velvety texture.
Can I substitute regular potatoes for sweet potatoes?
No, you absolutely cannot substitute regular potatoes—they have a completely different texture and flavor profile. Sweet potatoes are naturally sweeter and creamier when cooked, which is essential for this dessert. They also hold their shape better during baking, preventing a watery filling. Stick with the orange-fleshed sweet potatoes for the best results.
How do I fix a soggy bottom crust?
Prevent soggy bottoms by chilling your pie dish for 10 minutes before filling, and always use a lattice top instead of a solid one. If your crust still gets soggy, try baking it on a preheated baking sheet for the first 15 minutes to create a barrier. For extra insurance, sprinkle a thin layer of crushed cornflakes or powdered sugar on the bottom crust before adding the filling. This creates a dry barrier that absorbs excess moisture.