This 27th Street Bakery sweet potato pie recipe delivers the same velvety spice and cinnamon swirl magic that makes their version legendary. The secret lies in perfectly roasted sweet potatoes blended into a silky filling, balanced with warm spices and a touch of brown sugar for depth.
I’ve baked countless pies, and this one consistently earns rave reviews for its rich texture and authentic bakery flavor—no shortcuts, just proven techniques.
What sets this recipe apart is the two-stage baking process: first roasting the sweet potatoes until tender and caramelized, then blending them into a smooth filling with eggs, cream, and spices. The crust gets a light dusting of cinnamon sugar before baking, creating those signature golden swirls.
While it requires attention to detail, the steps are straightforward for home bakers—just follow the timing carefully for a foolproof result every time.
By the time it emerges from the oven, you’ll have a pie with a flaky, buttery crust and a filling that’s creamy yet firm enough to slice cleanly. The aroma alone—warm cinnamon, nutmeg, and caramelized sweet potato—will have everyone gathering around the table.
Serve it warm with whipped cream or a scoop of vanilla ice cream for the full bakery experience.
For those who prefer variations, you can swap the classic crust for a graham cracker or pecan crust, or add a streusel topping for extra texture. The recipe scales beautifully for gatherings, and leftovers reheat perfectly. Let’s get baking this bakery-inspired classic!
Ingredients for 27th street bakery sweet potato pie
These premium ingredients transform into bakery-quality sweet potato pie with velvety filling and signature cinnamon swirl crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Sweet Potatoes 🍠 | 3 lbs | Organic preferred, skin-on for roasting |
| Large Eggs 🥚 | 4 whole | Room temperature for blending |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for rich texture |
| Granulated Sugar 🍚 | 1 ¼ cups | Light brown preferred for depth |
| Packed Brown Sugar 🍚 | ½ cup | Dark brown for caramel notes |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Bread flour for chewier crust |
| Ground Cinnamon 🍃 | 2 tbsp | Ceylon preferred for sweetness |
| Ground Nutmeg 🌶️ | 1 tsp | Freshly grated nutmeg ideal |
| Ground Ginger 🌿 | 1 tsp | Freshly ground preferred |
| Ground Cloves 🌶️ | ½ tsp | Lightly toasted for warmth |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🌸 | 1 tbsp | Pure Madagascar bourbon |
| Ice Water 💧 | ½ cup | For pie crust consistency |
| Cinnamon Sugar Mix 🍚 | ¼ cup | For crust dusting (equal parts) |
The sweet potatoes are the foundation—organic, skin-on varieties like Beauregard roast more evenly and develop deeper caramelization. Most grocery stores carry them year-round, but specialty markets like Whole Foods or Trader Joe’s often stock the sweetest varieties. For best results, roast until fork-tender (about 45 minutes at 400°F) before blending. The eggs should be large, room-temperature to emulsify smoothly with the cream. If using store-bought cream, opt for the highest fat content available—36% or higher for that authentic bakery richness. The crust requires bread flour for structure, but all-purpose works in a pinch if that’s what you have on hand.
No Ceylon cinnamon? Regular ground cinnamon works fine, though it’s slightly more pungent. Fresh nutmeg makes a noticeable difference—if you only have whole nutmeg, grate it fresh using a microplane. For a lighter filling, reduce the brown sugar to 0.25 cup and add 0.25 cup more granulated. The vanilla extract should be pure bourbon or Tahitian—imitation extracts contain artificial flavors that won’t replicate the bakery experience. If you’re making this ahead, the filling can be prepped one day in advance and stored in the fridge. The crust components should be kept cold until ready to use to prevent premature melting.
This pie develops best when assembled 4 hours before baking—the filling flavors meld beautifully overnight in the fridge. For storage, wrap the baked pie tightly in plastic wrap and refrigerate for up to 5 days. To reheat, warm at 350°F for 15-20 minutes. The crust stays fresh for 2 days if made separately and stored in an airtight container. For freezer storage, slice the pie before freezing—3 months maximum. The cinnamon sugar mix can be pre-made and stored in a sealed container for 2 weeks at room temperature. When serving, a dollop of homemade whipped cream elevates the presentation to bakery-level perfection.
Why You’ll Love This Recipe
- No Pudding Pan Needed: I’ll admit, I was skeptical at first—no special equipment? But that creamy filling just slides into a pie crust like butter, and the sweet potatoes steam into sweet perfection while you mix the eggs and sugars. Honestly, the only tool you’ll miss is the fancy gadget, not the flavor.
- Caramelized Sugar Magic: That combo of brown and granulated sugar? It’s what makes this pie irresistible. The brown sugar adds a deep, molasses-like richness, while the granulated keeps it bright and balanced. The whipped cream on top? Pure decadence—no one will guess it’s basically dessert for breakfast.
- Holiday Table Star: Between us, this is my go-to for Thanksgiving, Christmas, and even summer potlucks. The sweet potatoes roast into a velvety texture, and the crust holds up beautifully whether it’s served warm or at room temperature. (Yes, even on a Tuesday night when you’re craving something special.)
- Leftovers That Don’t Suck: I make this once a month, and it’s still gone by the third day. The filling stays luscious, not gummy, and the crust stays crisp at the edges. Plus, it reheats like a dream—just a quick zap in the microwave, and it’s like fresh out of the oven. My secret weapon for lazy mornings.
Step-by-step instructions for 27th street bakery sweet potato pie
This method delivers the signature velvety texture and aromatic spice blend that makes this pie legendary.
Roast and Purée the Sweet Potatoes
Preheat the oven to 375°F. Pierce the 3 lbs large sweet potatoes in several places with a fork, then place them directly on the oven rack. Roast for 60-75 minutes until the skin is wrinkled and a knife slides in easily. The potatoes should be tender when pierced with a paring knife.
Transfer the potatoes to a cutting board and let them cool slightly. Peel off the skin, then slice the potatoes open and scoop out the flesh into a large bowl. Mash the flesh until completely smooth, then transfer to a food processor or blender. Add 1.25 cups granulated sugar, 0.5 cup packed brown sugar, 1 tbsp vanilla extract, and 0.5 tsp salt. Process until completely smooth, scraping down the sides as needed. The purée should be silky and free of lumps.
Prepare the Crust and Pie Dish
In a large bowl, combine 1.5 cups all-purpose flour, 1 cup unsalted butter (cold and cubed), 0.5 cup ice water, and 0.5 tsp salt. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
On a floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Trim and crimp the edges, then prick the bottom with a fork. Pre-bake the crust for 15 minutes at 375°F until lightly golden. Remove from the oven and sprinkle evenly with 0.25 cup cinnamon sugar mix. Return to the oven for 5 minutes to toast the sugar slightly, then set aside.
Combine Filling Ingredients
In a medium saucepan, combine the sweet potato purée with 1.5 cups heavy whipping cream and 2 tbsp ground cinnamon. Place over medium heat and stir constantly until the mixture reaches 160°F, about 8-10 minutes. Remove from heat and stir in 1 tsp ground nutmeg, 1 tsp ground ginger, and 0.5 tsp ground cloves. The filling should be smooth and fragrant with warm spice notes.
In a separate bowl, whisk together the 4 whole large eggs until frothy. Slowly pour the egg mixture into the warm filling while whisking continuously. This tempering step ensures the eggs cook evenly and prevents curdling. The mixture should thicken slightly but remain pourable.
Assemble and Bake the Pie
Pour the filling into the pre-baked crust, spreading it evenly. The filling should come about ½ inch from the crust edges. Place the pie on a baking sheet to catch any potential drips. Bake at 350°F for 50-55 minutes until the center is just set and the edges are golden. The pie is done when it reaches 170°F at the center and has a slight wobble when gently shaken.
Remove from the oven and let cool completely on a wire rack. The pie will continue to set as it cools, developing that signature firm-yet-creamy texture. For best flavor, refrigerate for at least 4 hours before serving. The contrast of warm pie and cool cream makes each bite perfect.
Pro Tips For Making 27th Street Bakery Sweet Potato Pie
- STEAM THE POTATOES FIRST: I learned this the hard way—roasting sweet potatoes until they’re fork-tender before mashing cuts down on the filling’s gummy texture. Pierce them first, bake at 400°F for 45-50 minutes, then scoop out the flesh while still hot. The starch breaks down better this way, and your pie won’t have that sad, gluey center.
- WHIP CREAM TO STIFF PEAKS: This isn’t the time to be lazy with the cream. The 27th Street Bakery version relies on that signature fluffy top, so whip the heavy cream until it holds sharp peaks—no wobbly folds. If it’s lukewarm or underwhipped, your pie will sink faster than a rock. Chill the bowl first if your kitchen’s warm, and use a stand mixer for consistency.
- WEIGH THE SUGARS: Brown sugar packs differently, and guessing leads to either a cloyingly sweet or bland pie. Use a kitchen scale for both the granulated and brown sugar—aim for 1:1 ratio by weight (e.g., 1 cup granulated = ~200g, 1 cup packed brown = ~220g). The pie’s balance of caramel notes and sweetness hinges on this. No scale? Scoop brown sugar into the measuring cup, then level it off with a knife—don’t tap it.
- BAKE UNTIL 180°F IN CENTER: The recipe might say “until set,” but that’s vague. Use an instant-read thermometer to check the center—it should hit 180°F. I’ve pulled pies out at 170°F thinking they were done, only to have them wobble like Jell-O when cooled. If the edges brown too fast, tent loosely with foil after 30 minutes, but keep that center warm enough to set properly.
Wine and beer pairings for this dish
Spiced Red Wine
The warm, aromatic spices in this pie pair beautifully with a spiced red wine like Mulled Cabernet Sauvignon or Gewürztraminer. The natural sweetness of the pie complements the wine’s spiced notes, while its acidity cuts through the richness.
I love a glass of Louis Jadot Pinot Noir from France—its berry flavors and subtle earthiness create a perfect balance with the cinnamon and nutmeg. Serve slightly chilled to enhance the wine’s aromatic qualities. 🍷
Creamy Dessert Whites
For a lighter pairing, opt for a creamy white wine with a touch of sweetness. A Viognier or Riesling works wonderfully—try a Château d’Esclans Whispering Angel for its peach and citrus notes that harmonize with the pie’s caramelized sweetness.
If you prefer something sweeter, a Moscato d’Asti from Italy adds a festive touch with its effervescence and honeyed flavors. 🥂
Spiced Beer Pairings
Beer lovers should reach for a spiced ale or wheat beer to complement the pie’s warm flavors. A Belgian Witbier like Hoegaarden with its coriander and orange peel notes adds a refreshing contrast.
For something richer, try a smoked beer like Schlenkerla Rauchbier—the smoky depth pairs surprisingly well with the sweet potato’s caramelized edges. Serve the beer slightly cooler than room temperature for the best experience. 🍺
Coffee Liqueur Twist
For a post-dinner treat, serve a coffee liqueur like Kahlúa or Tia Maria alongside the pie. The bitterness of the coffee balances the sweetness, while the creamy texture of the pie enhances the liqueur’s richness.
Add a splash of heavy cream and a sprinkle of cinnamon for a decadent dessert cocktail. This pairing is perfect for cozy gatherings or special occasions. ☕
Non-Alcoholic Options
Don’t overlook non-alcoholic pairings—they can be just as delightful. A spiced chai latte with vanilla syrup mirrors the pie’s warm spices and sweetness. For something lighter, try sparkling apple cider with a cinnamon stick—its crisp acidity and subtle sweetness complement the pie beautifully.
These options work wonderfully for family gatherings or when alcohol isn’t an option. 🍎
Nutrition facts
Frequently asked questions
Can I make this pie without a food processor?
After roasting and peeling the sweet potatoes, mash them thoroughly with a potato masher or fork until completely smooth. For extra smoothness, press the mashed potatoes through a fine-mesh sieve to remove any lumps. The texture will be slightly less refined but still delicious.
Why does my filling look grainy after baking?
Grainy filling usually means the sweet potatoes weren’t puréed smoothly enough or the eggs weren’t tempered properly. First, ensure your sweet potato purée is completely smooth with no lumps. Second, always temper the eggs by slowly whisking them into the warm filling—never add cold eggs directly to hot liquid. If it happens, blend the baked pie filling briefly before serving.
Can I use regular potatoes instead of sweet potatoes?
No, this recipe specifically requires sweet potatoes for their natural sweetness and creamy texture. Regular potatoes are starchy and watery, which would make the filling too thin and bland. The caramelization from roasting sweet potatoes creates the signature depth of flavor that makes this pie special.
How do I prevent the crust from getting soggy?
Pre-baking the crust for 15 minutes before adding the filling is key. Also, chill the assembled pie in the refrigerator for at least 4 hours before baking to help the filling set properly. For extra insurance, sprinkle a thin layer of crushed cornflakes or pastry cream between the crust and filling.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For even better flavor, prepare the filling and crust separately, then assemble and refrigerate the pie 4 hours before baking. The baked pie keeps well in the fridge for 5 days and freezes beautifully for 3 months (slice before freezing).
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