Desserts
This Today Show-inspired sweet potato recipe brings a touch of autumn elegance to your dessert table with its rustic lattice crown and velvety filling. š The secret lies in a spiced maple glaze that caramelizes beautifully, while the crispy lattice topping adds that perfect textural contrast.
I developed this recipe after realizing how often sweet potatoes get overlooked in dessert applicationsāuntil now.
The beauty of this pie is in its simplicity: just a few pantry staples and one key techniqueābaking the lattice crown separately for extra crispiness. The sweet potato filling gets its depth from cinnamon, nutmeg, and a touch of vanilla, while the maple glaze adds that perfect balance of sweetness.
What makes this recipe truly special is how it transforms a humble sweet potato into something that looks and tastes like it belongs on a high-end dessert menu.
By the time it emerges from the oven, you'll have a pie with a golden, shatteringly crisp lattice crown and a soft, spiced sweet potato filling that's just sweet enough to satisfy.
The aroma alone will have everyone gathering in the kitchen, and those first bites will be worth every minute of baking time. This is comfort food with a gourmet twistāperfect for holiday gatherings or when you want to impress without stress.
Best of all, this recipe scales beautifully for crowds, and the components can be prepped ahead. Let's get started on creating a dessert that's as beautiful as it is deliciousāyour guests will never guess it's just sweet potatoes at its heart.
Ingredients for sweet potato recipe today show
Pantry staples meet autumn magic in this Today Show-inspired sweet potato pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes š | 3 lbs | Orange flesh, peeled and cubed |
| All-Purpose Flour š¾ | 3 cups | For lattice crown and crust |
| Unsalted Butter š§ | 1 cup | Cold, cubed for crust |
| Granulated Sugar š | 1 Ā½ cups | For filling and glaze |
| Pure Maple Syrup šÆ | Ā½ cup | Grade B for depth |
| Large Eggs š„ | 2 whole | For lattice binding |
| Ground Cinnamon šæ | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg šæ | 1 tsp | Freshly grated |
| Pure Vanilla Extract š | 1 tbsp | High-quality preferred |
| Salt š§ | Ā½ tsp | Fine sea salt |
| Brown Sugar š | Ā¼ cup | Packed for glaze |
| Heavy Cream š„ | Ā¼ cup | For glaze richness |
| Cornstarch š¾ | 1 tbsp | For filling thickness |
The sweet potatoes are the starāorange-fleshed varieties like Beauregard give the best texture and color. Trader Joe's and Whole Foods carry them year-round, but local farmers' markets have the freshest in fall. Peel and cube them while still warm from the oven for easier handling. For the lattice crown, King Arthur flour gives the best rise and crispinessāit's worth the slightly higher price. If you're short on butter, Earth Balance vegan butter works too, though traditional butter gives that unmatched flakiness.
No pure maple syrup? Agave nectar is a decent swap, but the flavor won't be quite the sameāmaple's depth is essential here. Freshly ground spices make all the difference: Penzeys or McCormick organic spices are my go-tos. For the glaze, if you're watching sugar, reduce the brown sugar to 2 tbsp and add a splash of orange juice. The lattice technique is keyācut the dough into strips before baking, not after. And if you're nervous about the design, watch a YouTube tutorial first. It's easier than it looks!
Make the filling ahead and refrigerate for up to 2 daysāit actually tastes better after flavors meld. The lattice crown stays crisp for 3 days at room temperature if stored in an airtight container. For crowds, assemble the pie crust and filling, then freeze unglazed for 2 months. The glaze can be made a day ahead and reheated gently. Pro tip: Brush the warm lattice with melted butter right after baking for extra shineātrust me on this. Leftovers? Slice and reheat at 350Ā°F for 10 minutes to restore that crispy crown.
Why You'll Love This Recipe
- One-Bowl Wonder: Honestly, I just toss everything into a single panāno mixing bowls, no extra dishes. The flour and butter create this perfect crispy crust while the sweet potatoes steam inside, and the maple syrup ties it all together without a single extra step.
- Caramelized Magic: That buttery, golden crust? Itās where the flour and sugar team up to make something dangerously addictive. The maple syrup adds this deep, warm sweetness that cuts through the richness, like a hug in dessert form.
- Weeknight Workhorse: Between us, this feeds my whole family and leaves seconds. Pack it for lunch, serve it at a picnic, or just eat it straight from the panāitās that versatile. Plus, it reheats like a dream, so no sad leftovers here.
- Pantry Staple Power: Iām talking cheap, simple, and reliable. Sweet potatoes and flour are always on hand, and a little butter and sugar make it feel special. No fancy ingredients, no wasted moneyājust pure, satisfying comfort.
Step-by-step instructions for rustic sweet potato pie
Here's how to create a showstopping pie with that perfect crispy lattice crown everyone will beg for seconds of!
šØāš³ Step 1: Prepare the Sweet Potato Filling
Preheat your oven to 375Ā°F and line a large baking sheet with parchment paper. In a large bowl, combine the 3 lbs cubed sweet potatoes, 1.5 cups granulated sugar, 0.5 cup pure maple syrup, 1 tbsp pure vanilla extract, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, and 0.5 tsp salt. Mix until the sweet potatoes are evenly coated with the sugar mixture.
Spread the sweet potato mixture evenly on the prepared baking sheet. Bake for 25-30 minutes until the sweet potatoes are fork-tender and the edges are slightly caramelized. Here's the thingāyou want them tender but not mushy, so check at the 25-minute mark. Once done, transfer the mixture to a food processor and pulse until completely smooth. This creates a silky, velvety filling that's perfect for pie.
š„ Step 2: Make the Crust and Lattice Crown
In a large bowl, combine the 3 cups all-purpose flour, 0.25 cup brown sugar, and a pinch of 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. Add 2 whole large eggs and mix until the dough comes together. Divide the dough into two equal parts.
Roll out one portion of the dough on a floured surface to fit a 9-inch pie dish. Press it gently into the dish, making sure to cover the bottom and sides completely. Roll out the second portion into a rectangle about 12x18 inches for the lattice crown. This is where the magic happensāyour lattice will create that gorgeous, crispy crown that makes this pie truly special. Chill both dough pieces in the refrigerator while you prepare the filling.
š³ Step 3: Assemble the Pie with Perfect Lattice Technique
Pour the sweet potato filling into the prepared pie crust, mounding it slightly in the center. Roll out the lattice dough rectangle again if needed. Cut the dough into strips about 1.5 inches wide. Here's the trick: make vertical cuts first, then horizontal cuts about 1 inch apart to create a grid. This ensures your lattice will weave together beautifully.
Start by placing a vertical strip of dough across the pie, leaving about 1 inch of filling exposed at the edges. Weave the next vertical strip under and over the first one, creating a basketweave pattern. Continue until you've covered the entire pie, leaving a 1-inch border of exposed filling. Trim any excess dough hanging over the edge of the pie dish. Brush the lattice with a beaten egg wash for that golden finish.
š„ Step 4: Bake to Golden Perfection
Bake the pie in the preheated 375Ā°F oven for 45-50 minutes until the lattice crown is golden brown and the filling is bubbling gently. Here's where patience pays offādon't open the oven door during baking or you'll lose that perfect crispy texture. After 30 minutes, tent the pie with aluminum foil if the top starts to brown too quickly.
Once the pie is done, remove it from the oven and let it cool completely on a wire rack. This resting period is crucialāit allows the filling to set properly and the lattice to crisp up even more. While it cools, prepare the glaze by combining 0.25 cup heavy cream and 1 tbsp cornstarch in a small saucepan. Cook over medium heat until thickened, about 3-5 minutes. Once thickened, drizzle this creamy glaze over the cooled pie for that beautiful, glossy finish.
š½ļø Step 5: Serve with Confidence
Slice into this stunning pie and watch as the crispy lattice crown contrasts perfectly with the creamy sweet potato filling. Each bite delivers that perfect balance of sweet, spiced flavors with a satisfying crunch from the lattice. I promise, your guests will be asking for this recipe time and time again. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience!
Pro Tips For Making Sweet Potato Recipe Today Show
- Peel After Roasting: Sweet potatoes are easier to peel when hotājust rub them under cool water after roasting. I used to peel raw and watched the flesh turn to mush; now I save time and stress by peeling post-roast.
- Whisk Butter & Sugar First: Melt the butter and sugar together before adding syrupāit dissolves faster and creates a smoother sauce. I learned this the hard way when I ended up with grainy lumps in my glaze.
- Donāt Overmix the Batter: Stir the flour mixture just until combinedālumps are fine, but overworking it makes the final texture gummy. My first batch was a sticky disaster until I accepted "good enough" consistency.
- Use Cold Butter: Cut cold butter into the flour before adding wet ingredientsāit creates flakier layers when baked. I was skeptical until I tried it, and now itās non-negotiable for texture.
Serving suggestions for this dish
Whipped Cream Pairing
This pie shines when topped with homemade whipped creamālightly sweetened with 1 tablespoon powdered sugar and a pinch of cinnamon. I like to whip 1 cup heavy cream with 1 teaspoon vanilla extract until soft peaks form, then fold in the sugar and spice.
The contrast of cool, airy cream against the warm, spiced filling is pure magic. For extra flair, dust with ground cinnamon before serving. š½ļø
Ice Cream Harmony
A scoop of vanilla bean ice cream elevates this dessert to restaurant-level decadence. The creamy texture mirrors the pieās filling while adding a cool, refreshing element. For a modern twist, try maple walnut ice creamāthe nutty crunch and maple notes complement the sweet potatoās natural sweetness.
I recommend Ben & Jerryās Vanilla Bean or a small-batch brand like Jeniās Splendid Ice Creams for that artisanal touch.
Caramel Drizzle
Add a salted caramel drizzle for a sophisticated finish. Heat Ā½ cup heavy cream with Ā½ cup granulated sugar until dissolved, then simmer until thickened and golden. Stir in 1 tablespoon butter and Ā½ teaspoon flaky sea salt.
Drizzle over slices just before servingāit adds a rich, buttery contrast that ties everything together. For a quicker version, use store-bought caramel sauce like Trader Joeās Salted Caramel.
Spiced Coffee Pairing
Serve with a spiced chai latte or cinnamon-dusted coffee to enhance the pieās warm flavors. The caffeine cuts through the sweetness while the cinnamon and nutmeg in the drink echo the pieās spice profile.
For a non-coffee option, try mulled apple ciderāthe tartness balances the pieās richness beautifully. I love a slow-simmered cider with a cinnamon stick and orange peel for that cozy autumn vibe.
Garnish with Crunch
Top slices with toasted pecans or candied walnuts for texture. Pulse Ā½ cup pecans in a food processor with 1 tablespoon maple syrup and Ā½ teaspoon cinnamon, then toast in a 350Ā°F oven for 8-10 minutes until fragrant.
The nutty crunch adds another layer of complexity. For a festive touch, sprinkle with crushed peppermint or orange zestāitās unexpected but works brilliantly. š
Make-Ahead Serving
Prep the pie 2 days ahead and store it in an airtight container at room temperature. Reheat slices at 350Ā°F for 10 minutes to restore the latticeās crispness.
For a grazing board, arrange slices with whipped cream dollops, fresh berries, and mini chocolate cups for a visually stunning spread. The pieās rustic charm pairs perfectly with rustic bread or buttery shortbread cookies on the side.
Nutrition facts
Frequently asked questions
Can I use regular potatoes instead of sweet potatoes?
No, sweet potatoes are essential for this recipeātheir natural sweetness and vibrant color create the perfect balance of flavors. Regular potatoes would make the filling too starchy and bland. For a similar texture, try yams, but the flavor will differ slightly.
How do I fix a soggy lattice crown?
Prevent sogginess by baking the lattice separately for 5-7 minutes before placing it on the pie. This creates a crisp barrier. If it's already soggy, brush the warm pie with melted butter and broil for 1-2 minutes to restore crispness.
Can I make this pie gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill. Use 1 extra tablespoon of xanthan gum per cup of flour to improve texture. The lattice may be slightly less crisp, but it'll still hold together.
What's the best way to store leftovers?
Store slices in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices (without glaze) for 2 months. Reheat at 350Ā°F for 10 minutes to restore crispness. The filling keeps well tooāstore separately for 2 days in the fridge.
Can I make this in a different size pie dish?
Yes, but adjust baking times. A 9-inch dish is ideal, but you can use an 8-inch (reduce filling by 25%) or 10-inch (increase filling by 25%). For a 9x13-inch pan, spread the filling evenly and bake for 30-35 minutes covered with lattice.