If you are looking for a show-stopping dish that combines creamy comfort with a touch of herbal warmth, this Sweet Potato and Sage Pie Recipe is an absolute must-try. It brings together tender layers of sweet potatoes and Yukon Golds, enveloped in a flaky homemade crust, all infused with aromatic fresh sage and nutmeg. With melted white cheddar adding that irresistible gooey finish, this pie is perfect for cozy dinners, special gatherings, or whenever you crave a slice of savory-sweet perfection. Trust me, once you make this, it will become one of your favorite go-to recipes for any occasion.
Ingredients You’ll Need
Getting the right ingredients is key to making this pie shine. Each element plays a vital role—from the buttery crust that provides a crisp base to the creamy, spiced filling that brings all the flavors together beautifully.
- All-purpose flour: Essential for a tender pie crust that crisps up just right without being tough.
- Kosher salt: Enhances the overall flavor without overpowering the delicate balance.
- Cold butter: Creates the flaky, melt-in-your-mouth texture in the dough; keep it chilled for best results.
- Ice water: Helps bind the dough gently, ensuring it stays light and flaky.
- Sweet potatoes: The star of the dish, offering natural sweetness and a soft, velvety texture when baked.
- Yellow flesh potatoes: Adds a creamy texture and slight earthiness, complementing the sweet potatoes perfectly.
- Heavy whipping cream: Makes the filling luxuriously rich and smooth.
- Flour (for filling): Thickens the cream mixture so the pie holds together after baking.
- Fresh sage: Adds that herbal, woodsy flavor that elevates the sweetness of the potatoes.
- Ground nutmeg: Provides subtle warm spice, balancing the herbs and cream.
- Pepper: Adds a mild kick to keep the flavors lively.
- White cheddar cheese: Melts into gooey perfection, offering a tangy contrast to the smooth filling.
- Egg: Used for the egg wash to give the crust a gorgeous golden sheen.
How to Make Sweet Potato and Sage Pie Recipe
Step 1: Prepare the Pie Crust
Start by combining the flour and kosher salt in a food processor and pulse briefly to combine. Then add cold diced butter and pulse until it resembles small peas. Gradually pour in ice water while pulsing just until the dough starts coming together in clumps. This method keeps the butter cold and the dough flaky. Transfer the dough onto a floured surface, press it into two discs, wrap with plastic, and chill for at least an hour. Chilling lets the gluten relax and firms up the butter, which is crucial for a flaky crust.
Step 2: Prepare the Potatoes and Cream Mixture
Peel the sweet potatoes; leave the yellow potatoes unpeeled to provide a nice textural contrast. Using a mandolin or a slicer attachment, slice them thinly, about 1/8 inch thick. In a cup, whisk together heavy cream, flour, chopped fresh sage, salt, nutmeg, and pepper until smooth. This creamy mixture will bind the potatoes and add a beautiful depth of flavor to the pie.
Step 3: Roll Out the Bottom Crust and Layer the Pie
Preheat your oven to 350°F and grease a 9-inch pie plate lightly. Roll out one disc of chilled dough on a floured surface, making it about 2 inches wider than your pan. Carefully fold the dough in half and place it into the pie plate, then unfold it gently and let the excess drape over the edges. This sets the perfect foundation for your filling.
Step 4: Assemble Layers of Potatoes, Cheese, and Cream
Arrange a third of the potato slices in alternating layers, sweet potato then yellow potato, creating a beautiful striped effect. Sprinkle a third of the shredded white cheddar over the potatoes, then drizzle about a third of the cream mixture on top. Repeat twice more until all ingredients are used. This layering technique ensures every bite is perfectly balanced and indulgent.
Step 5: Add the Top Crust and Bake
Roll out the remaining dough disc slightly larger than your pie plate. Brush the bottom crust edge with beaten egg to help seal, then place the top crust over the pie. Press edges together firmly and crimp them for a decorative touch. Brush the entire top with the egg wash for that golden glow, then cut a few slits in the crust to allow steam to escape. Bake on a baking sheet for 1 hour 30 minutes to 1 hour 45 minutes, until the crust is browned and the filling cooked through. If the crust darkens too soon, cover with foil and keep baking until potatoes are tender. Let the pie cool for at least 15 minutes before slicing to allow it to set beautifully.
How to Serve Sweet Potato and Sage Pie Recipe
Garnishes
Sprinkle fresh chopped sage or a light dusting of nutmeg over each slice for a lovely aromatic touch. A dollop of dollop of sour cream or crème fraîche on the side adds creamy tang that complements the sweet and savory layers.
Side Dishes
Serve this pie alongside a bright mixed greens salad with a lemon vinaigrette to balance the richness. Roasted Brussels sprouts or sautéed green beans with garlic also pair wonderfully, adding freshness and crunch to your meal.
Creative Ways to Present
Try serving individual mini pies in ramekins for an elegant presentation at dinner parties. Alternatively, slice into neat wedges and accompany with a drizzle of sage-infused brown butter sauce to really amplify the comforting fall flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato and Sage Pie Recipe tightly wrapped in the refrigerator for up to 3 days. This keeps the crust crisp and filling fresh while allowing you to enjoy it again without losing quality.
Freezing
You can freeze the unbaked pie for up to a month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Bake it straight from frozen, adding extra time to the baking process; just watch carefully to avoid over-browning.
Reheating
Reheat slices in a 350°F oven for about 15-20 minutes to preserve the crust’s crispness and warm the filling evenly. Avoid microwaving if possible, as it can make the crust soggy and the texture less appealing.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! While homemade crust adds a wonderful flaky touch, a good-quality store-bought crust can save you time and still work beautifully with this filling.
What if I can’t find fresh sage?
Dried sage can work in a pinch, but use it sparingly since it is more concentrated—about one-third the amount of fresh sage. The fresh herb brings the best aroma and flavor to this pie.
Can I make this pie vegan?
You can substitute plant-based butter and cream alternatives, but the texture will differ slightly. Using vegan cheddar would maintain the cheesy element without dairy. The pie will still be delicious!
Is it necessary to have both sweet potatoes and yellow potatoes?
The combination adds depth and balances sweetness with creaminess. However, you could use all sweet potatoes or all yellow potatoes if needed, just expect a variation in flavor and texture.
How long will the pie keep after baking?
Properly stored in the refrigerator, the pie will stay great for about 3 days. For longer storage, consider freezing before baking or freezing leftover slices individually.
Final Thoughts
This Sweet Potato and Sage Pie Recipe is truly a gem that captures the essence of cozy, flavorful home cooking. It’s approachable, elegant, and endlessly satisfying. Whether for a family dinner or entertaining friends, this pie will warm hearts and fill bellies with pure joy. I promise, once you try it, you’ll want to make it again and again — so grab those potatoes and fresh sage, and let the baking begin!
PrintSweet Potato and Sage Pie Recipe
This Sweet Potato and Sage Pie combines tender slices of sweet and Yukon Gold potatoes with a rich cream and sage mixture, all layered in a flaky homemade pie crust and topped with melted white cheddar cheese. Baked to golden perfection, this savory pie is a comforting and elegant dish perfect for fall dinners or holiday gatherings.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 2 ½ cups (300 g) all-purpose flour, plus extra for rolling
- 1 tsp (6 g) kosher salt
- 1 stick (113 g) cold butter, diced
- ½ cup (125 ml) ice water
Sweet Potato and Sage Pie Filling
- 1 lb (454 g) sweet potatoes, peeled
- 1 lb (454 g) yellow flesh potatoes, such as Yukon Gold, peeled optional
- 1 cup (250 ml) heavy whipping cream
- 1 tbsp (7.5 g) all-purpose flour
- 1 tbsp (15 ml) chopped fresh sage
- 1 ½ tsp (9 g) kosher salt
- ½ tsp (3 g) ground nutmeg
- ¼ tsp (1 g) ground black pepper
- 1 ½ cups (150 g) shredded white cheddar cheese
- 1 large egg, beaten (for egg wash)
Instructions
- Make the Pie Crust: In the bowl of a food processor, pulse together the flour and kosher salt. Add the diced cold butter and pulse until the mixture resembles small peas. Slowly pour in the ice water while pulsing until dough clumps together. Remove the dough onto a counter, press it together, divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Potatoes: Peel the sweet potatoes. The yellow potatoes can be peeled or left unpeeled. Using a mandolin or food processor slicing attachment, slice both potatoes into 1/8-inch slices evenly.
- Mix the Cream Mixture: In a measuring cup, whisk together heavy cream, flour, chopped fresh sage, kosher salt, nutmeg, and pepper until smooth and lump-free. Set aside.
- Preheat and Prepare Pie Plate: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate. On a floured surface, roll out one disc of chilled dough into a circle about 2 inches wider than the pie plate.
- Line the Pie Plate: Fold the dough in half carefully, transfer to the pie plate, then unfold it inside. Allow excess dough to hang over the edges.
- Layer the Pie: Arrange one-third of the potato slices in an alternating pattern of sweet and yellow potato. Sprinkle one-third of the shredded cheddar cheese over the potatoes. Drizzle one-third of the cream mixture over the layers. Repeat layering two more times with remaining potatoes, cheese, and cream mixture.
- Add the Top Crust: Roll out the second dough disc slightly wider than the pie plate. Brush the bottom crust edges with beaten egg. Place the top crust over the pie, seal edges by pressing down, trim excess dough, and crimp for a decorative finish. Brush the entire top crust and edges with the remaining egg wash, then cut several small slits to allow steam to escape during baking.
- Bake the Pie: Place the pie on a baking dish to catch any drips. Bake for 1 hour 30 minutes to 1 hour 45 minutes until the crust is golden brown and potatoes are tender. Check doneness by inserting a paring knife through the steam vents. If crust browns too quickly, cover with foil and continue baking until potatoes are cooked through.
- Cool and Serve: Allow the pie to cool for 15 to 30 minutes after baking so the filling sets, making it easier to slice and serve. Serve warm and enjoy!
Notes
- Use cold butter and ice water when making pie crust to ensure a flaky texture.
- Thin, even slices of potatoes ensure even cooking and layering.
- Fresh sage adds an aromatic flavor that complements the sweet potatoes wonderfully.
- If the crust browns too quickly, cover with foil to prevent burning while the filling cooks fully.
- Letting the pie rest before slicing helps it hold its shape and improves presentation.
