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Sweet Potato Pie

This comforting Sweet Potato Pie is a warm hug in dessert form, perfect for cozy gatherings and autumn evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Sweet Potato Filling
  • 2 cups mashed sweet potatoes (about 2–3 large sweet potatoes)
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk can be substituted with heavy cream for richer flavor
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked 9-inch pie crust (store-bought or homemade)

Method
 

Preparation
  1. Start by washing your sweet potatoes to remove any dirt.
  2. Boil them in a pot covered with water for 40–45 minutes until tender, or bake them at 400°F (200°C) for about 1 hour.
  3. Once they are cool enough to handle, peel and mash them until smooth.
Mixing Ingredients
  1. In a large mixing bowl, combine melted butter, evaporated milk, eggs, and vanilla extract. Whisk until smooth.
  2. Add the mashed sweet potatoes, sugar, ground cinnamon, nutmeg, and salt. Mix until the filling is velvety and divine.
Finishing Touches
  1. Place the unbaked pie crust in a 9-inch pie pan and crimp the edges if desired, pricking the bottom with a fork.
  2. Carefully pour the sweet potato mixture into the crust, smoothing the top with a spatula.
Baking
  1. Slide the pie into your preheated oven at 350°F (175°C) and bake for 55–60 minutes until the center is mostly set and golden-brown.
Serving
  1. Let the pie cool completely before slicing to ensure clean slices.

Notes

Use freshly mashed sweet potatoes for best flavor. A pinch of ginger can add a nice twist, and topping with marshmallows before the last 10 minutes of baking can create a delightful finish. Store leftovers tightly covered in the fridge for up to 5 days or freeze for up to a month.