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Sweet Potato Pie

A warm and comforting sweet potato pie filled with a silky texture and spiced flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 9-inch 9-inch deep pie crust, partially blind-baked See note for pie crust recipe.
For the filling
  • 2 lbs sweet potatoes 2 cups mashed, orange-fleshed yams are preferred.
  • 6 tablespoons Unsalted butter, melted Use unsalted to control the salt.
  • 1.25 cups granulated sugar
  • 1.5 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground clove
  • 0.125 teaspoon sea salt
  • 0.5 cups whole milk
  • 2 tablespoons heavy whipping cream
  • 0.5 teaspoon Vanilla extract Use Mexican vanilla for added depth.
  • 2 large eggs

Method
 

Bake the Potatoes
  1. Preheat the oven to 400°F. Prick the sweet potatoes with a fork and place them on a rimmed baking sheet.
  2. Roast for 45–60 minutes until tender and caramelized. Let them cool slightly, then scoop out the flesh and mash until smooth. You want about 2 cups mashed.
Make the Filling
  1. Lower the oven to 350°F. In a large bowl, whisk the melted butter with the sugar, then add the flour and warm spices.
  2. Stir in the mashed sweet potatoes until silky and gleaming.
  3. Whisk the milk, cream, vanilla, and eggs in a separate bowl. Slowly pour the wet mix into the sweet potato blend, stirring until smooth.
Bake The Pie
  1. Pour the filling into your partially blind-baked pie crust and smooth the top.
  2. Bake at 350°F for 45–55 minutes until the center is mostly set and the edges are golden.
Chill The Pie
  1. Let the pie cool on a rack for at least 2 hours, then refrigerate for 4 hours or overnight to help the filling set.
  2. Serve slightly chilled or at room temperature for the best texture and flavor.

Notes

Keep ingredients at room temperature for a smoother filling. If the top cracks, cover with powdered sugar or whipped cream. Flavor can be enhanced with bourbon or orange zest.