This classic Sweet Potato Pie is a soulful, comforting dessert that’s rich in flavor and history. With its creamy, spiced filling and buttery crust, it’s a staple at holiday gatherings and family dinners. Whether you’re baking it for Thanksgiving, Christmas, or just because, this pie is sure to bring warmth and joy to your table.
📋 Ingredients
For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 stick (½ cup) unsalted butter , melted
- 1 cup evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- ⅛ tsp salt
For the Crust:
- 1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade)
👩🍳 Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 400°F (200°C) .
- Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and bake for 45–60 minutes , or until fork-tender. Alternatively, boil the sweet potatoes in water until soft, about 30–40 minutes .
- Let the sweet potatoes cool, then peel off the skins and mash them until smooth. Measure out 2 packed cups of mashed sweet potatoes for the filling.
Step 2: Mix the Filling
- In a large mixing bowl, combine the mashed sweet potatoes and melted butter . Stir until well blended.
- Add the evaporated milk , granulated sugar , brown sugar , eggs , vanilla extract , cinnamon , nutmeg , ginger (if using), and salt .
- Mix everything together until the filling is smooth and creamy. For an extra silky texture, use a hand mixer to blend the ingredients thoroughly.
Step 3: Assemble the Pie
- Preheat your oven to 350°F (175°C) .
- Pour the sweet potato filling into the unbaked pie crust , spreading it evenly and smoothing the top with a spatula.
Step 4: Bake
- Place the pie on the middle rack of the oven and bake for 55–65 minutes , or until the center is set and a knife inserted near the center comes out clean.
- If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield to prevent burning.
Step 5: Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack. The filling will firm up as it cools.
- Once cooled, slice and serve plain or with a dollop of whipped cream for an extra touch of indulgence.
Tips for Success
- Sweet Potato Prep: Roasting the sweet potatoes enhances their natural sweetness, but boiling works well if you’re short on time. Just be sure to drain excess water after boiling to avoid watery filling.
- Spice Variations: Adjust the spices to your taste—add more cinnamon for warmth or a pinch of cloves for depth.
- Homemade Crust: If making your own crust, blind-bake it for 10 minutes before adding the filling to prevent sogginess.
- Storage: Store leftovers in the refrigerator, covered, for up to 3–4 days . Serve chilled or at room temperature.
- Freezing: Freeze baked and cooled pie, tightly wrapped in plastic wrap and foil, for up to 2 months . Thaw in the refrigerator overnight before serving.
Why You’ll Love This Recipe
This Sweet Potato Pie is a celebration of Southern tradition, combining the earthy sweetness of roasted sweet potatoes with warm spices and a velvety custard-like texture. It’s a dessert that’s both humble and indulgent, perfect for any occasion. Whether you’re sharing it with loved ones or enjoying a slice all to yourself, this pie is a testament to the power of simple, wholesome ingredients. Dive into this creamy, spiced delight and let it become a cherished part of your recipe collection!
⏱ Time
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Cooling Time: 1 hour
- Total Time: ~2 hours 30 minutes
🍽 Servings:
8–10 slices
🔥 Calories (Approximate):
~300 kcal per slice (varies based on crust and portion size)
