Sweet Potato Pie Recipe
American · Dessert · 75 min total
A classic Southern dessert with a creamy, spiced sweet potato filling baked in a flaky pie crust. This recipe delivers a perfectly balanced sweetness and velvety texture.
20
min prep
min prep
55
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 (9-inch) unbaked pie crust
- 2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp edges as desired.
- In a large bowl, combine mashed sweet potatoes, melted butter, granulated sugar, and brown sugar. Mix until smooth.
- Add eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Beat until well blended and creamy.
- Pour the filling into the prepared pie crust. Smooth the top with a spatula.
- Bake for 50-55 minutes, or until the center is set and a knife inserted near the center comes out clean. If the crust edges brown too quickly, cover them with foil halfway through baking.
- Cool on a wire rack for at least 2 hours before serving. Serve at room temperature or chilled.
Tips
- For deeper flavor, roast the sweet potatoes instead of boiling them.
- Store leftovers covered in the refrigerator for up to 4 days.
- Serve with whipped cream or a scoop of vanilla ice cream.
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