Every holiday season, my dad’s sweet potato pie is the most coveted dessert on the table. This is my own take on his Deep South classic. And let me just say the quiet part out loud – I’m a crust lover! I want that buttery, tender edge in every forkful, not just around the perimeter. The double bottom gives me exactly that. Two layers of crust supporting that silky sweet potato filling means every bite has the perfect balance of flaky pastry and smooth, spiced sweetness. It’s the only way to guarantee that the crust-to-filling ratio stays deliciously satisfying from the first slice to the last. Deep enough to hold all its warmth, layered enough to feel intentional. This double-bottom deep-dish version isn’t just a variation, it’s a new texture and experience!

Ingredients

• Makes one pie! Double the recipe to make two!

For the Crust

• 2 store-bought pie crust rounds (like Pillsbury or Whole Foods 365 Pie Crust), chilled
• Foil for shielding the rim (or a silicone shield)
• Pie weights or dried beans

For the Sweet Potato Filling

• 3 large sweet potatoes (or about 2 lbs)
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• ½ cup evaporated milk
• 2 large eggs
• 6 tbsp unsalted melted butter
• 1 tbsp vanilla extract
• ¼ tsp of lemon extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ¼ tsp of ground allspice
• 2 tbsp of spiced rum (captain morgan original with madagascar vanilla preferred)
• Pinch of salt

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🥧 Instructions

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🍠 1. Make the Filling

1. Option 1: Bake skin on, cleaned, dried, and oiled sweet potatoes at 425 for 45-60 mins until fork tender. Remove skin after baking.
2. Option 2: You can boil skin-on sweet potatoes until soft but roasting leaves more flavor. Remove skin after boiling.
3. Blend the warm sweet potatoes until smooth via a blender (this virtually eliminates the strings) OR you can use a hand mixer or a masher.
4. Add sugars, melted butter, eggs, evaporated milk, vanilla extract, lemon extract, spices, and salt.
5. Mix until completely silky—no lumps, no hesitations.

For a touch of depth and warmth, add 2 tablespoons of spiced rum to the filling. It enhances the cinnamon, nutmeg, and ginger, giving the pie a cozy, caramel-like richness without tasting boozy for my non-drinkers.

Tip:

• Heat the rum gently with the melted butter before adding it to the mashed sweet potatoes. This leaves behind flavor while reducing alcohol content.
• Mix with the rest of the filling ingredients and bake exactly as you would the classic version.
• Taste your filling to make adjustments

2. Prepare the Double Bottom Crust

1. Preheat the oven to 375°F.
2. Fit the first pie crust into a deep-dish pie plate, pressing gently into the corners.
3. Lay the second crust directly over the first, smoothing it into place.
4. Trim the edges so there’s about 1 inch of overhang.
5. Tuck the edges under and crimp as desired.
6. Dock (poke) the crust all over with a fork.
7. Place the pie plate in the fridge for 15 minutes to relax the dough and prevent shrinking.

3. Par-Bake the Double Bottom

1. Remove from fridge, line the crust with parchment, and add pie weights.
2. Shield the crimped edges with foil.
3. Bake for 14–17 minutes.
4. Remove parchment and weights.
5. Continue baking 7–9 minutes, until the bottom looks set and lightly golden.
6. Keep the foil shield (or a silicone shield) on the edges the entire time.

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🥧 4. Fill and Bake

1. Reduce oven heat to 350°F.
2. Pour the filling into the warm par-baked crust.
3. Keep the foil on the edges for the first 30 minutes of baking.
4. Bake for 45–55 minutes total, removing the foil for the last 10–15 minutes so the edges can turn golden.
5. The pie is done when the center jiggles slightly but no longer looks liquid, a toothpick comes out of the center clean or when the internal temperature of the filling in the center is between 175°F and 195°F (80°C and 91°C).

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✨ 5. Cool and Set

Let the pie cool for 2 hours at room temperature so the filling sets tall and proud.
Serve warm, room temp, or chilled.

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💋 Serving Notes

This pie is decadent enough on its own, but if you want to lean into indulgence:

• Serve with a dollop of whipped cream kissed with vanilla
• Drizzle with warm brown butter
• Or pair with cold cream poured over the slice—an old Southern secret

Have leftover pie filling? Freeze it. You read that right!

• Let the filling cool completely.
• Transfer to an airtight container or heavy freezer bag.
• Press out excess air.
• Label with the date.

It will keep up to 3 months with excellent quality.

How to Thaw & Use It Later

• Thaw in the refrigerator overnight (don’t thaw on the counter — dairy + eggs can spoil).
• Give it a stir to re-emulsify the spices and sugars.
• Fill your pie shell and bake as usual.

Deep enough to hold all its warmth, layered enough to feel intentional. This double-bottom deep-dish version isn’t just a variation, it’s a new texture and experience!