America's Test Kitchen Sweet Potato Pie Recipe: Spiced Filling With Crispy Lattice Top

America's Test Kitchen sweet potato pie recipe delivers the perfect balance of spiced filling and crispy lattice top—no soggy crust in sight. 🌟 The secret lies in precise measurements and a foolproof technique that transforms simple ingredients into a showstopping dessert with layers of flavor and texture. I've perfected this version after years of testing, ensuring every slice meets the same high standards as the original.

What sets this recipe apart is the lattice crust, which adds visual appeal while maintaining crisp edges and tender centers. The filling combines roasted sweet potatoes with warm spices, brown sugar, and eggs for a rich, velvety texture that's both comforting and sophisticated.

The key to success? Roasting the sweet potatoes first to develop natural sweetness and prevent a watery filling.

By the time it emerges from the oven, you'll have a pie with a golden lattice crust that's crisp enough to stand up to a spoonful of whipped cream.

The filling is smooth yet slightly rustic, with just the right amount of spice to complement the natural sweetness of the potatoes. Each bite delivers that perfect harmony of textures and flavors.

This recipe scales beautifully for gatherings, and the lattice technique is simpler than it looks—ideal for both beginners and experienced bakers. Let's get started on creating your best sweet potato pie yet.

Ingredients for america's test kitchen sweet potato pie

Simple pantry staples meet roasted sweet potatoes for a pie with perfect spice balance and golden lattice crust.

The sweet potatoes are non-negotiable—orange-fleshed varieties like Beauregard have the best natural sweetness. Costco or Trader Joe's usually carry them pre-peeled in the fall, but grab them whole if you can. Roasting them first (400°F for 45 minutes) brings out their sweetness and prevents a gummy filling. For the lattice, King Arthur flour gives the best texture, but any all-purpose works. The butter needs to be cold—pull it from the fridge 10 minutes before mixing so it's firm but not rock-hard.

No brown sugar? Substitute light brown sugar plus 1 tsp molasses for depth. The spices are where the magic happens—Penzeys or local spice shops have the freshest ground cinnamon and ginger. Want extra warmth? Add a pinch of cloves. For the lattice, use a pizza cutter or sharp knife to make clean cuts—don't press too hard or the crust will tear. The evaporated milk can be swapped for whole milk plus 1 tbsp cornstarch if that's what you've got, but it won't be quite as thick.

The filling keeps 3 days in the fridge before baking—roast the potatoes early! The lattice crust stays crisp for 2 days if stored in an airtight container. For make-ahead magic, bake the pie, cool completely, then wrap tightly in plastic. Reheat at 350°F for 15 minutes. The lattice looks best when brushed with heavy cream or melted butter before baking—worth the extra step for that restaurant-quality shine.

Step-by-step instructions for america's test kitchen sweet potato pie

Here's the method that delivers that perfect balance of tender filling and irresistibly crisp lattice crust.

Preheat your oven to 375°F. Peel and cube the 3 lbs sweet potatoes, then steam them in a colander set over boiling water for 15-20 minutes until fork-tender. You want them soft enough to mash easily but not falling apart.

Drain well and transfer to a large mixing bowl. Using a potato masher or fork, mash until completely smooth. Here's the thing—don't overdo it. You want some texture to carry through to the pie. Add the 1.5 cups brown sugar, 0.5 cup granulated sugar, 1 cup evaporated milk, 1.5 tbsp ground cinnamon, 1 tsp ground ginger, 0.5 tsp ground nutmeg, 0.5 tsp salt, and 1 tbsp vanilla extract. Mix until completely combined and set aside.

In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers when baked.

Add 4-5 tablespoons ice water (start with 4) and mix gently with a fork until the dough just comes together. Don't overmix—just until it holds when pressed. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and chill for at least 1 hour or up to 2 days.

Roll out one dough disk to fit a 9-inch pie dish, about ⅛-inch thick. Transfer to the pie dish and trim even with the edge. Roll out the second disk for the lattice top—cut into 12 strips (6 long, 6 short). Arrange the long strips horizontally across the pie, spacing them ½ inch apart.

Spread the sweet potato filling into the crust, leaving a ½-inch border. Brush the exposed lattice strips with 0.5 cup heavy cream and arrange the short strips vertically over the horizontal ones, alternating ends. Brush the lattice again with more cream for extra crispiness. This lattice design creates those perfect little crispy pockets while keeping the filling visible.

Bake the pie at 375°F for 50-60 minutes until the lattice is deep golden brown and the filling is bubbling at the edges. The center should be just set—it'll continue cooking as it cools. Here's the critical moment: the filling should be thick but not set like custard.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. The contrast between the warm, spiced filling and crisp lattice is what makes this pie truly special—don't skip the waiting!

Once cooled, slice into wedges and serve. The lattice should be crisp enough to stand up to a fork, while the filling remains soft and flavorful. Each bite should deliver that perfect balance of sweet, spiced potato and buttery crust. For maximum enjoyment, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Here's my pro tip: If you want to make it ahead, assemble the pie and refrigerate overnight before baking. The flavors develop even more overnight, and you'll have a warm, freshly baked pie ready for dessert the next day.

Dietary considerations for this america's test kitchen sweet potato pie

Gluten-Free Adaptation

To make this sweet potato pie gluten-free, swap the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. The lattice crust will still hold together beautifully—just brush it with extra heavy cream before baking to ensure crispiness.

For best results, chill the dough for at least 2 hours to prevent shrinking. 🌾

Dairy-Free Options

Skip the butter in the crust and use 1 cup dairy-free margarine (like Earth Balance) or coconut oil for a vegan version. Replace evaporated milk with 1 cup full-fat coconut milk (thinned with water if too thick).

The filling will still be rich and creamy, though slightly lighter in texture. Test the crust with 1 extra tablespoon of ice water if it feels dry.

Lower-Sugar Version

Reduce the brown sugar to 1 cup and granulated sugar to ¼ cup, then add 1 tsp monk fruit sweetener (like Lakanto) to maintain depth. The natural sweetness of roasted sweet potatoes will shine through.

For extra flavor, increase cinnamon to 2 tbsp and add ½ tsp cardamom. This keeps the pie satisfying without excess sugar. 🍚

Nut-Free Considerations

This recipe is naturally nut-free, but always check labels on ingredients like vanilla extract and evaporated milk for cross-contamination warnings. If using store-bought pie crust, verify it’s processed in a nut-free facility. The lattice technique remains the same—just ensure all tools (like pizza cutters) are nut-free if shared with allergens.

Keto-Friendly Adjustments

For a keto version, replace the crust with a low-carb almond flour crust (like from Ruled Meal) and reduce sugars to ¼ cup total (using 1 tsp erythritol for sweetness).

The filling will be lighter but still flavorful. Serve with whipped coconut cream instead of whipped cream. Expect a softer texture—this isn’t a traditional pie, but it’s delicious! 🥥

Frequently asked questions