This 27th Street Bakery sweet potato pie recipe delivers the same velvety texture and warm spice notes that made their version legendary. 🌟 The secret lies in roasting the sweet potatoes first to concentrate their natural sweetness and achieve that signature creamy yet firm filling. I’ve perfected this technique over years of baking, ensuring every slice delivers that perfect balance of spiced sweet potato and rich cream cheese swirl.
The recipe begins with a simple yet flavorful crust—either store-bought for convenience or homemade for that extra depth. What sets this pie apart is the cream cheese swirl baked right into the filling, creating pockets of tangy richness that cut through the sweetness. Baking at 350°F for 50-60 minutes ensures a golden crust and perfectly set filling, with just a hint of caramelization on top.
What you’ll end up with is a pie that’s creamy yet firm enough to slice cleanly, with warm cinnamon, nutmeg, and ginger notes that linger on your palate. The cream cheese swirl adds a luxurious texture that makes this pie feel like a special occasion dessert, even when made for everyday indulgence.
Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for that bakery-style presentation. This recipe makes two 9-inch pies, perfect for sharing—or not. Let’s get baking!
Ingredients for 27th street bakery sweet potato pie
Sweet potatoes, warm spices, and creamy textures—this pie delivers bakery magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Sweet Potatoes 🍠 | 4 whole | Organic preferred, no blemishes |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust, sifted |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Evaporated Milk 🥛 | 1 can | 12 oz can, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temp |
| Ground Cinnamon 🌿 | 2 tbsp | Ceylon preferred |
| Ground Nutmeg 🌿 | 1 tsp | Freshly grated |
| Ground Ginger 🌿 | 1 tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Kosher or sea |
| Vanilla Extract 🌸 | 1 tbsp | Pure Madagascar |
| Heavy Whipping Cream 🥛 | ½ cup | For swirl |
| Unsweetened Applesauce 🍎 | ½ cup | For moisture balance |
The sweet potatoes are non-negotiable. Organic ones from the produce section at Whole Foods or Trader Joe’s have the best flavor, but any firm, vibrant orange potatoes work. Roast them whole at 400°F for 45 minutes—this concentrates their natural sweetness and makes mashing effortless. The crust deserves attention too: King Arthur flour gives the best texture, but any all-purpose works. For the butter, Plugrá is my go-to—it’s cultured and has a richer flavor than generic brands.
No evaporated milk? Full-fat coconut milk works in a pinch, though the texture will be slightly lighter. The cream cheese swirl is where this pie shines—Philadelphia brand is ideal, but any full-fat cream cheese will do. Short on vanilla? Vanilla bean paste gives deeper flavor. The spices need to be fresh: Penzeys or Spicewalla for the best quality. For the crust, if you’re short on butter, coconut oil works but lacks that rich flavor. The applesauce might seem odd, but it keeps the filling moist without making it gummy—Mott’s unsweetened is my favorite.
Store the crust dough between parchment paper in the fridge for up to 2 days—it’s easier to roll cold. The filling keeps in the fridge for 3 days before baking, but I recommend making it fresh for peak texture. Once baked, pies reheat beautifully: 350°F for 10 minutes restores that warm bakery feel. For make-ahead convenience, bake the pie, cool completely, then freeze the whole thing. Thaw overnight at room temperature before serving—no need to reheat after thawing.
Why You’ll Love This Recipe
- Sweet Potato Magic: The roasted sweet potatoes go from starchy to silky-smooth with just 10 minutes of mashing—no food processor needed. Honestly, I peel and boil them while I prep the crust, and by the time the oven’s hot, everything’s ready to layer.
- Caramel-Kissed Crust: That buttery, crumbly bottom crust with brown sugar? It’s the star. The moment it hits your fork—warm, slightly crisp, then melting into that spiced filling—you’ll understand why this isn’t your average pie.
- Holiday or Weeknight: Between us, I make this for Thanksgiving and lazy Sundays. The same filling works for a whole pie or mini hand pies—just halve the recipe and bake in ramekins. My kids beg for seconds at both.
- Zero Waste, Maximum Flavor: Sweet potatoes are cheap, and this recipe uses every bit—no sad leftover scraps. Plus, the crust’s so rich you’ll want to freeze slices for later. I’ve had pie for breakfast three times this month, and I’m not sorry.
Step-by-step instructions for sweet potato pie with cream cheese swirl
Here’s how to recreate that signature 27th Street Bakery texture—flaky crust, velvety filling, and perfect cream cheese swirls.
👨🍳 Step 1: Prepare the Sweet Potato Filling
Preheat your oven to 375°F and line a baking sheet with parchment paper. Pierce the 4 whole Large Sweet Potatoes with a fork in several places and bake for 45-50 minutes until fork-tender. Let them cool slightly, then peel off the skin and transfer the flesh to a food processor.
Add 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 1 can Evaporated Milk, 2 whole Large Eggs, 1 tbsp Vanilla Extract, 2 tbsp Ground Cinnamon, 1 tsp Ground Nutmeg, 1 tsp Ground Ginger, and 0.5 tsp Salt. Process until completely smooth, scraping down the sides as needed. The mixture should be silky and slightly thick.
Transfer the filling to a mixing bowl and stir in 0.5 cup Unsweetened Applesauce. This keeps the pie moist without making it gummy. Taste and adjust sweetness if needed—you want a balance of spice and sugar that sings.
🍳 Step 2: Make the Cream Cheese Swirl
In a separate bowl, beat the 8 oz Cream Cheese (at room temperature) with an electric mixer until completely smooth. Gradually add 0.5 cup Heavy Whipping Cream while mixing on medium speed until light and fluffy. This should take about 2-3 minutes—you’re looking for soft peaks that hold their shape when the beater lifts.
Here’s where the magic happens: fold the cream cheese mixture into the sweet potato filling using a spatula. Be gentle to avoid deflating the cream cheese. The filling will look marbled with ribbons of pale yellow cream cheese—this is what creates those signature swirls in the finished pie.
👨🍳 Step 3: Prepare the Spiced Crust
In a large bowl, combine 2.5 cups All-Purpose Flour and 0.5 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 2 tbsp ice water and mix just until the dough comes together.
Turn the dough onto a lightly floured surface and knead gently for 30 seconds until smooth. Divide into two equal discs, wrap in plastic, and chill for 30 minutes. This resting period prevents shrinking when you roll it out. Roll one disc to fit a 9-inch pie dish, leaving a ½-inch overhang.
🥘 Step 4: Assemble and Bake the Pie
Transfer the rolled crust to the pie dish and trim the edges, leaving the overhang. Pour the sweet potato filling into the crust, spreading it evenly. Drop spoonfuls of the cream cheese mixture on top, then use the tip of a knife to swirl it gently through the filling. This creates those beautiful marbled patterns.
Roll out the second crust disc and place it over the filling. Crimp the edges together using your fingers or a fork to seal. Cut 4-5 slits in the top crust for steam to escape. Bake on the middle rack for 45-50 minutes until the crust is deep golden brown and the filling is set but still slightly jiggly in the center.
⏰ Step 5: Rest and Serve
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This resting period allows the filling to fully set and the flavors to meld. The cream cheese swirls will firm up slightly but remain visible through the golden crust.
Slice with a hot knife for clean cuts and serve warm or at room temperature. The texture should be creamy yet firm, with those beautiful swirls visible in each slice. Store leftovers covered in the refrigerator for up to 3 days, though I doubt any will last that long!
Pro Tips For Making 27th Street Bakery Sweet Potato Pie
- ROAST POTATOES UNTIL SOFT: The recipe calls for roasted sweet potatoes, but I learned the hard way—overcooking turns them to mush. Aim for fork-tender with a slight resistance; if they’re still firm, they’ll break down into a gluey filling. Cover loosely with foil halfway if your oven runs hot (375°F is ideal—no need to crank it).
- SIFT THE FLOUR DRY: This isn’t just about aeration—it’s about avoiding lumps in the crust. The 27th Street recipe relies on a light, flaky texture, and damp flour ruins that. Use a fine-mesh sieve and tap it hard over the bowl; don’t just pour it in. (Yes, it’s tedious, but your crust will thank you.)
- WEIGH THE SUGARS: Brown sugar packs differently than granulated, and this recipe’s balance hinges on precision. If you scoop, you’ll end up with a pie that’s either cloyingly sweet or bland. Use a kitchen scale for both sugars—it’s the only way to guarantee that caramelized depth without guessing.
- CHILL THE FILLING: I used to pour the sweet potato mixture straight into the crust, and it always leaked. The starch in roasted potatoes releases heat like crazy. Let the filling sit at room temp for 10 minutes after mixing, then refrigerate for 30 minutes before baking. Patience here keeps your pie intact.
Flavor customization for this recipe
Spice Level Control
Adjust the warmth to your preference by tweaking the spice blend. For a mild version, reduce the ground ginger to ½ tsp and skip the nutmeg entirely. If you love bold flavors, add ¼ tsp ground cloves or ½ tsp cayenne pepper for depth—just beware, this will make the pie very spicy! I often test the filling before baking to ensure the balance of sweet and spice sings. 🌶️
Sweetness Variations
This pie is naturally sweet, but you can customize it. For a less sweet version, reduce the granulated sugar to 1 cup and add ½ cup unsweetened applesauce to maintain moisture. For a richer dessert, increase the light brown sugar to ⅔ cup and add 1 tbsp maple syrup to the filling. The cream cheese swirl helps balance any extra sweetness beautifully.
Cream Cheese Swirl Options
Want to experiment with the swirl? Swap the heavy whipping cream for Greek yogurt (thinned with 1 tbsp milk) for a tangier twist. For a lighter texture, fold in 2 oz whipped cream cheese instead of full-fat. If you prefer no swirl, simply mix the cream cheese directly into the filling for a smoother texture—though you’ll lose that signature look! 🧀
Crust Customizations
This recipe uses a classic butter crust, but you can adapt it. For a gluten-free option, replace the all-purpose flour with 1.5 cups gluten-free 1:1 baking flour and add ¼ cup cornstarch. For a nutty flavor, add ¼ cup chopped pecans to the crust dough. If you love crunch, sprinkle crushed graham crackers between the crust layers before baking.
Topping Ideas
Elevate your pie with creative toppings. A cinnamon-sugar crust (mix 2 tbsp sugar with 1 tbsp cinnamon) sprinkled on top before baking adds texture. For a caramel drizzle, warm ½ cup caramel sauce and pour it over slices before serving. A whipped cream with vanilla bean seeds or a sprinkle of toasted coconut flakes adds a gourmet touch. 🍯
Dietary Adaptations
Make this pie vegan by using coconut oil instead of butter, flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg), and dairy-free cream cheese like Kite Hill. For a lower-sugar version, replace 1 cup sugar with ½ cup sugar and ½ cup mashed banana or pumpkin puree. The applesauce already helps reduce sugar, so these swaps keep the pie moist and flavorful. 🌱
Nutrition facts
Frequently asked questions
Can I make this sweet potato pie without a cream cheese swirl?
Simply mix the 8 oz cream cheese directly into the sweet potato filling instead of creating swirls. The texture will be smoother but still rich. For extra flavor, add ½ tsp vanilla bean paste to the cream cheese mixture before blending. The pie will still taste amazing—just without the signature marbled look.
How do I know when the pie is fully baked?
The pie is done when the crust is deep golden brown and the filling is set but still slightly jiggly in the center (like Jell-O). Insert a knife near the center—it should come out clean. If unsure, bake for 5 more minutes and check again. Overbaking can make the filling dry, so err on the slightly underdone side.
Can I use regular potatoes instead of sweet potatoes?
No, this recipe requires sweet potatoes—their natural sweetness and moisture are essential for that signature flavor. Regular potatoes will make the pie taste bland and watery. If you’re out of sweet potatoes, try yams (they’re closely related), but adjust the sugar to 1.25 cups total to balance the flavor.
Why did my crust turn out soggy?
A soggy crust usually means the filling was too wet or the crust wasn’t pre-baked. For extra insurance, blind-bake the bottom crust for 10 minutes before adding filling (cover with parchment and pie weights). Also, ensure your sweet potatoes are fully roasted and drained well. If using a store-bought crust, check the expiration date—old crusts absorb moisture more easily.
How far ahead can I prepare the filling?
You can make the filling up to 3 days ahead and store it in the fridge. Cover it tightly to prevent drying. When ready to bake, let it sit at room temperature for 30 minutes before assembling the pie. The cream cheese swirl should be at room temperature too—this ensures smooth folding. For best results, assemble and bake the pie within 24 hours of making the filling.
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