Allspice Sweet Potato Pie (Bh&g)

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“I found this pie in an edition of BH&G which I recieved during a cookbook swap here on zaar. I really liked the flakey crust and the yummy filling.”
1hr 20mins
1 9 inch pie

Ingredients Nutrition

  • 2 large sweet potatoes (about 1 3/4 lbs)
  • 1 14 cups flour (I used spelt)
  • 1 tablespoon brown sugar
  • 1 teaspoon allspice
  • 1 pinch salt
  • 13 cup butter
  • 5 tablespoons ice water (might need more)
  • 14-12 cup brown sugar (depending on how sweet you like your pie, original recipe called for 1 cup)
  • 3 eggs, slightly beaten
  • 34 cup whipping cream
  • 1 12 teaspoons allspice, ground
  • 1 teaspoon vanilla
  • 18 teaspoon salt
  • 1 teaspoon orange peel, finely shredded (optional)


  1. Peel and dice sweet potatoes. Boil until tender, about 20-25 minutes. Drain and mash with a potato masher. Put aside.
  2. For the crust: In a big bowl combine flour, sugar, 1 ts allspice and the salt. Cut in butter (using a knife or your fingers) until mixture resembles coarse sand. Sprinkle 1 tbs of the ice water over the flour mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tbs of ice water at a time, until all mixture is moistened (you might need more than 5 tbs).
  3. Form dough into a ball. On a lightly floured surface use your hands to slightly flatten the dough. Roll out into a circle of 12 inches in diameter.
  4. Transfer dough to a 9 inch pie plate. If you have any extra dough, fold it under. Crimp edges as desired. Do not prick the dough.
  5. Preheat oven to 190°C/ 375°F.
  6. For the filling: From your sweet potato mash measure 1 1/2 cups. In a medium bowl combine this, brown sugar, cream, eggs, 1 1/2 ts allspice, vanilla, orange peel (if using) and salt.
  7. Pour filling into prepared pie plate.
  8. Bake for 40-45 minutes or until knife inserted near the centre comes out clean. NOTE that you might have to cover the pie after 25 minutes or so to prevent overbrowning.
  9. Enjoy!

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