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Sweet Potato Pie Recipe

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★★★★★

4.8 from 109 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/sweet-potato-pie-recipe/