Desserts
This B Smith sweet potato pie recipe delivers a showstopping dessert with a spiced rum swirl and crispy lattice top that rivals any bakery version. The secret lies in perfectly balanced sweet potato filling—creamy yet not overly sweet—with a rum-infused swirl that adds depth without overpowering.
I developed this after years of perfecting holiday pies, ensuring every slice delivers that ideal texture: tender filling, flaky crust edges, and a caramelized lattice that crackles with each bite.
The filling starts with roasted sweet potatoes for natural sweetness and smooth texture, then combines with warm spices like cinnamon and nutmeg for classic comfort. A simple rum reduction swirl adds a sophisticated touch that elevates this from basic to extraordinary.
The lattice crust—made with store-bought dough for simplicity—gets brushed with egg wash before baking to achieve that signature crispy finish while maintaining a tender interior.
What makes this recipe truly special is how it balances tradition with approachability. You won’t need special equipment beyond a pie dish and whisk, and the prep can be done ahead of time—just assemble and bake when ready.
The result? A pie with layers of flavor: the earthy sweetness of the filling, the warmth of the spices, the subtle kick of the rum, and the satisfying crunch of the lattice top.
Perfect for holiday gatherings or special occasions, this pie serves 8-10 and can be made a day ahead for even better flavor development. The rum swirl keeps it interesting for adults while still being kid-friendly. Let’s get baking—your guests won’t believe it’s homemade.
Ingredients for b smith sweet potato pie
Sweet potatoes, warm spices, and a rum swirl create this showstopping holiday dessert with crispy lattice perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes 🍠 | 2 lbs | Organic, medium-sized, peeled |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for filling |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown preferred |
| Evaporated Milk 🥛 | 1 can | 12 oz can, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Vanilla Extract 🍯 | 1 tbsp | High-quality, no imitation |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Ground Ginger 🌶️ | ½ tsp | Freshly ground for warmth |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Dark Spiced Rum 🥃 | ¼ cup | 180-proof, like Captain Morgan |
| Unsweetened Applesauce 🍎 | ¼ cup | For moisture balance |
| Pie Crust Dough 🥧 | 1 package | Store-bought, refrigerated |
| Large Egg Yolk 🥚 | 1 whole | For egg wash |
The sweet potatoes are non-negotiable—organic, medium-sized ones from the produce section at Whole Foods or your local farmers market have the best flavor. Roast them until tender but not mushy (about 45 minutes at 400°F). The spiced rum? Captain Morgan or Gosling's work best—they've got that perfect balance of sweetness and spice. I always grab a bottle from Trader Joe's since it's affordable and reliable. For the pie crust, store-bought is totally fine (I use Pillsbury for simplicity), but if you're feeling fancy, a homemade lattice crust made with all-butter pie dough takes it to the next level.
No spiced rum? Substitute 1/4 cup apple cider or bourbon—it'll still add depth. Running low on evaporated milk? Heavy cream or coconut milk works in a pinch, though the texture might be slightly lighter. Freshly grated nutmeg makes all the difference—pre-ground loses potency fast, so if you're using that, add an extra pinch. The applesauce keeps the filling moist without making it gummy, so don't skip it. For the lattice top, cut the dough into strips and weave them together like a basket—practice on parchment first if you're new to this.
This pie tastes even better the next day, so make it ahead if you can. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months. I always make two pies—one for guests and one for my freezer. The rum swirl keeps well too, so you can prep that separately and add it just before serving. For reheating, cover with foil and warm at 350°F for 15 minutes—just enough to melt the filling without drying it out.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this recipe because it’s the kind of dessert that doesn’t need a fancy crust or hours of baking. Just boil the sweet potatoes, mash them with butter and sugar, then mix in the evaporated milk and eggs—no fancy techniques, just pure, velvety goodness.
- Sweet & Creamy Magic: That perfect balance of sugar and butter? It’s like a hug in pie form. The evaporated milk makes it rich but not heavy, and the eggs bind it all together for that silky texture I can’t get enough of.
- Holiday or Weeknight: Honestly, this pie works for everything. Serve it warm at Thanksgiving with a dollop of whipped cream, or grab a slice cold for a lazy afternoon. Even my picky teens ask for seconds—rare, but true.
- Budget-Friendly Luxury: Sweet potatoes and eggs are cheap, but the result feels indulgent. I make a whole pie for under $10, and it feeds six without breaking the bank. Plus, leftovers? They’re even better the next day.
Step-by-step instructions for B Smith sweet potato pie
Here's how to create that signature rum swirl and perfectly crisp lattice crust.
Prepare the Sweet Potato Filling
Preheat your oven to 350°F and peel the 2 lbs sweet potatoes. Cut them into 1-inch cubes and place in a large pot of boiling water. Cook for 15-20 minutes until fork-tender. Drain completely and return to the pot.
While still hot, mash the sweet potatoes until completely smooth. I like to use a potato masher for this step—it gives you better control than a food processor. Let the mixture cool slightly, then stir in the 0.5 cup unsalted butter, 1.5 cups granulated sugar, 1 can evaporated milk, 2 whole large eggs, 1 tbsp pure vanilla extract, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground ginger, and 0.5 tsp salt.
For the rum swirl, mix 0.25 cup dark spiced rum with 0.25 cup unsweetened applesauce in a small bowl. This combination adds moisture and depth of flavor that sets this pie apart. The rum will infuse beautifully with the spiced filling.
Assemble the Pie Crust
Roll out the pie crust dough on a lightly floured surface to fit a 9-inch pie dish. Press it gently into the bottom and up the sides, trimming any excess dough. I like to use my fingers to smooth the edges—this creates a nice, clean finish.
Transfer the filling to the prepared crust, spreading it evenly. Don't worry about getting it perfectly smooth—the rustic texture adds character. For the rum swirl, use a spoon to create a well in the center of the filling. Pour the rum-applesauce mixture into the well, then gently swirl it with a knife to create marbling throughout the filling.
This swirling technique ensures the rum flavor is distributed evenly while maintaining that beautiful visual contrast. The applesauce helps balance the richness of the butter and eggs, keeping the pie moist.
Create the Lattice Topping
Roll out the remaining pie crust dough and cut it into 1-inch wide strips. I find it easiest to use a pizza cutter for this—it gives me clean, straight edges. You'll need about 12 strips total.
Arrange half the strips horizontally across the pie, spacing them about ¼ inch apart. Brush them lightly with the 1 whole large egg yolk diluted with 1 tablespoon water—this helps them crisp up beautifully. Then arrange the remaining strips vertically, crossing over the horizontal strips to create the classic lattice pattern.
Press gently where the strips intersect to ensure they stick together. The egg wash will give you that golden, crispy finish that makes this pie stand out. Don't press too hard or you'll flatten the strips and lose that beautiful crisscross pattern.
Bake to Golden Perfection
Place the pie on a baking sheet (to catch any drips) and bake in the 350°F oven for 50-55 minutes, or until the lattice is deep golden brown and the filling is set but still slightly jiggly in the center. The top should look crisp and slightly puffed.
I always check for doneness by gently pressing the center—the filling should spring back slightly but still have a soft texture. If the edges are browning too quickly, cover them loosely with aluminum foil after 30 minutes to prevent over-browning.
Let the pie cool completely on a wire rack before slicing. This resting period allows the flavors to meld and the filling to set properly. The contrast between the crisp lattice top and the creamy, spiced filling is what makes this pie truly special.
Pro Tips For Making B Smith Sweet Potato Pie
- Boil Until Fork-Tender: I learned this the hard way—sweet potatoes straight from the oven? Nope. Boil them until a fork slides in like butter. That’s the only way to get that silky texture in the pie filling. No one wants to bite into a chewy chunk in their dessert.
- Whisk Eggs Cold: Skip the warm eggs. Whisk them straight from the fridge while the sweet potato mixture is still hot, then let it cool slightly before combining. I used to dump in warm eggs and end up with scrambled bits in my pie—yikes. Cold eggs blend smoother, and the custard sets up perfectly.
- Weigh the Sugar: That recipe calls for "a cup of sugar," but guess what? Granulated sugar packs differently. Weigh it out (about 200g) instead of scooping. Too much sugar and your pie turns into a candy bar; too little and it’s bland. No guessing—just measure.
- Bake Low and Slow: 350°F is your friend here. I used to crank the oven to 400°F for speed, but the top browned before the center set, leaving a gooey mess. Keep it at 350°F for 50-60 minutes, then check with a toothpick. If it comes out clean, it’s done. If not, give it another 10 minutes covered in foil.
Make-ahead tips for this recipe
Prep Ahead Strategy
This pie is perfect for making ahead—prepare the filling and crust up to 2 days in advance and store in an airtight container in the fridge. I like to assemble the pie the morning of baking, letting it rest at room temperature for 1 hour before baking.
This ensures even cooking and prevents a soggy bottom. 📅
Freezer-Friendly Assembly
For maximum convenience, assemble the pie completely (including the lattice top) and freeze it unbaked. Wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw overnight in the fridge before baking as directed. The filling stays fresh, and the lattice maintains its shape beautifully. ❄️
Rum Swirl Prep
Make the rum swirl mixture 3 days ahead and store it in a small jar in the fridge. The flavors meld beautifully over time, enhancing the pie's depth.
When ready to assemble, simply spoon it into the well and swirl as directed. This step can also be prepped separately if you're short on time. 🥃
Baking Timeline
Plan for a 2-hour baking window if making from scratch. The pie needs 50-55 minutes in the oven plus cooling time. I recommend setting a timer and checking at 40 minutes—this ensures you catch it at peak crispiness without overbaking.
The filling should be set but still slightly jiggly. ⏰
Serving Prep
Serve slices at room temperature for the best texture. If reheating, cover with foil and warm at 350°F for 10 minutes to restore crispness. I like to dust with powdered sugar or a sprinkle of toasted pecans for extra flair.
The rum swirl adds warmth, so a dollop of vanilla ice cream balances it perfectly. 🍴
Storage Secrets
Leftovers keep well in the fridge for 4 days in an airtight container. For longer storage, slice the pie and freeze individual portions on a tray before transferring to a bag. Reheat frozen slices in the oven at 325°F for 15 minutes—they'll taste almost as good as fresh! 💫
Nutrition facts
Frequently asked questions
Can I make this pie without rum?
Swap the 0.25 cup spiced rum for 0.25 cup apple cider or bourbon to maintain moisture and depth. For a non-alcoholic version, use 0.25 cup extra applesauce or 1 tablespoon maple syrup mixed with 1 tablespoon orange juice to mimic the swirl's richness. The key is balancing the filling's sweetness while keeping it moist.
How do I fix a soggy bottom crust?
Prevent sogginess by baking the pie on a preheated baking sheet (not directly on the rack) and blind-baking the crust for 5 minutes before adding filling. For an already-baked pie, chill it completely, then place a wire rack over a baking sheet. Reheat at 350°F for 10 minutes to crisp the bottom without overcooking the filling. A sprinkle of crushed cornflakes on the crust before baking also helps absorb excess moisture.
Can I use regular potatoes instead of sweet potatoes?
No—sweet potatoes are essential for this recipe! Their natural sweetness and moist texture create the perfect balance with the spices. Regular potatoes lack the sweetness and would make the filling taste bland. If you're out of sweet potatoes, yam is the closest substitute, but the flavor will differ slightly. For best results, stick with the original recipe.
How do I make the lattice top extra crispy?
Brush the lattice strips with egg wash (1 egg yolk + 1 tbsp water) before baking, then sprinkle with granulated sugar for extra caramelization. Bake on the lower oven rack for the first 20 minutes to promote browning, then move to the middle rack. For an extra-crisp finish, broil for 1-2 minutes at the end (watch closely to avoid burning).
Why did my pie filling crack?
Cracking usually happens when the filling cools too quickly or the oven temperature fluctuates. To prevent this, bake at a consistent 350°F and avoid opening the oven door during baking. Let the pie cool gradually on a wire rack. If cracks appear, they’re harmless—just cover with extra whipped cream or a dusting of powdered sugar to disguise them!