Sweet Potato Pie Recipe

Introduction

Sweet potato pie is a classic Southern dessert that combines creamy, spiced sweet potato filling with a flaky pie crust. It’s perfect for holidays or anytime you crave a comforting, subtly sweet treat. This recipe is straightforward and yields a deliciously smooth pie bursting with warm flavors.

Ingredients

• 1 unbaked pastry pie crust
• 2 large sweet potatoes
• 1 cup brown sugar (dark brown sugar optional)
• 1/2 cup evaporated milk
• 2 large eggs
• 1/4 cup unsalted butter, melted (or salted butter without added salt)
• 1 teaspoon vanilla extract (or bourbon as a substitute)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt (omit if using salted butter)

Instructions

1. Step 1: Preheat your oven to 425 degrees F (220 degrees C).
2. Step 2: Poke holes all around the sweet potatoes with a fork, then wrap each potato tightly in aluminum foil.
3. Step 3: Roast the wrapped sweet potatoes on a baking sheet for 45 minutes to 1 hour, or until they are fork-tender.
4. Step 4: Allow the potatoes to cool slightly, then remove their skins carefully.
5. Step 5: Place the sweet potato flesh in a large bowl and mash with a fork or potato masher until smooth and free of lumps.
6. Step 6: Add brown sugar, evaporated milk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir well to combine into a smooth filling.
7. Step 7: Pour the sweet potato filling into the unbaked pie crust. If you want a crisper crust, consider blind baking the crust before adding the filling.
8. Step 8: Bake the pie at 400 degrees F (200 degrees C) for 50 minutes to 1 hour, or until the center is set and a toothpick inserted near the center comes out mostly clean.
9. Step 9: Let the pie cool completely on a wire rack before slicing and serving. This helps the filling to firm up for cleaner slices.

Tips & Variations

• Increase cinnamon and nutmeg slightly for a spicier pie, or add a pinch of ground ginger or cloves for more complexity.
• Blind bake the pie crust for 10 minutes before filling to prevent a soggy bottom.
• If the crust starts browning too fast, cover the edges with aluminum foil or use a pie crust shield to protect it.
• Top the pie with whipped cream and chopped pecans for a traditional and delicious finishing touch.

Storage

Store leftover sweet potato pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices gently in the microwave or oven until just heated through. For longer storage, you can freeze the pie tightly wrapped for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk is recommended because it adds richness and creaminess without extra liquid. Using regular milk may result in a thinner filling that doesn’t set as well.

How do I know when the pie is fully baked?

The pie is done when the center is set and a toothpick inserted near the center comes out mostly clean with only a few moist crumbs. The filling should no longer be jiggly.

Sweet Potato Pie Recipe

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This classic Sweet Potato Pie features a creamy, lightly spiced sweet potato filling nestled inside a flaky pastry crust. Roasted sweet potatoes are mashed and combined with brown sugar, evaporated milk, eggs, and warm spices to create a comforting Southern dessert perfect for holidays and cozy gatherings.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Crust

• 1 unbaked pastry pie crust

Filling

• 3 medium sweet potatoes (about 2 pounds)
• 3/4 cup packed brown sugar (light or dark)
• 1/2 cup evaporated milk (regular or 2%)
• 1/2 cup unsalted butter, melted (or salted butter, omit added salt)
• 2 large eggs
• 1 teaspoon vanilla extract (or bourbon, optional)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt (omit if using salted butter)

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees F to prepare for roasting the sweet potatoes.
2. Prepare Sweet Potatoes: Poke holes all over each sweet potato with a fork, then wrap each potato thoroughly in aluminum foil.
3. Roast Sweet Potatoes: Place wrapped sweet potatoes on a baking sheet and roast in the preheated oven for 45 minutes to 1 hour, until they are fork-tender.
4. Cool and Peel: Remove the sweet potatoes from the oven and allow them to cool enough to handle. Peel off the skins and discard.
5. Mash Sweet Potatoes: Place the peeled sweet potato flesh into a large mixing bowl and mash with a fork or potato masher until smooth and free of lumps.
6. Mix Filling Ingredients: Add the brown sugar, evaporated milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir well to combine all ingredients into a uniform filling.
7. Prepare Pie Crust: If desired, roll out and place your unbaked pie crust into a lightly greased pie dish. For a crisper bottom crust, consider blind baking the crust before filling.
8. Fill Pie Crust: Pour the sweet potato filling into the prepared pie crust, spreading evenly.
9. Bake Pie: Reduce the oven temperature to 400 degrees F and bake the pie for 50 minutes to 1 hour, or until the center is set and a knife inserted near the center comes out clean. If the crust edges begin to brown too quickly, cover them with foil or a pie crust shield.
10. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before serving. Optionally, serve with a dollop of whipped cream and chopped pecans.

Notes

• Use dark brown sugar for a richer, deeper flavor.
• Blind bake the pie crust for a crispier bottom if desired.
• If crust edges brown too fast, cover them with foil or a pie shield to prevent burning.
• Adjust spices to taste for a stronger cinnamon and nutmeg flavor.
• Sweet potato pie pairs beautifully with whipped cream and toasted pecans as toppings.

Keywords: sweet potato pie, southern dessert, thanksgiving pie, roasted sweet potato, holiday pie, classic sweet potato pie