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Sweet Potato Pie

This Sweet Potato Pie features a rich, creamy filling and a flaky crust, making it a comforting and crowd-pleasing dessert for any occasion.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 pieces
Course: Dessert, Pastry
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9-inch pie crust, homemade or store-bought Chill before adding filling.
For the filling
  • 1.5 pounds sweet potatoes, about 2 cups mashed after roasting Pierced and roasted.
  • 6 tablespoons unsalted butter, melted Allows control over saltiness.
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/2 cup evaporated milk, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1 tablespoon vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh orange juice Enhances flavors.
  • to taste whipped cream, for serving Generous dollop.

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C).
  2. Pierce the sweet potatoes several times with a fork and roast for about 50-60 minutes until they’re fork-tender.
  3. Chill your pie crust in the refrigerator for 20-30 minutes.
  4. After the sweet potatoes are done, increase the oven temperature to 425°F (220°C).
  5. Line your chilled crust with foil and weights (or dried beans) and bake for 15 minutes.
  6. Remove the weights and bake for another 5 minutes until it’s slightly golden. Let it cool.
Filling
  1. Lower the oven temperature to 325°F (163°C).
  2. Peel the skins off the cooled sweet potatoes and blend them with the melted butter until smooth.
  3. Stir in the granulated sugar and brown sugar until fully combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the evaporated milk, heavy cream, vanilla, and spices.
  6. Pour the filling into your cooled crust and bake for 65-80 minutes until edges are set and slightly puffy.
  7. Cool the pie for 2-3 hours at room temperature, then refrigerate for at least 2 hours before serving.
Serving
  1. Top each slice with a generous dollop of whipped cream before serving.

Notes

To save time, roast sweet potatoes the night before. Make sure to cool the crust completely before adding the filling to avoid a soggy crust. For a creative twist, add a pinch of cayenne pepper.