Sweet Potato Pie is a traditional Southern dessert made with mashed sweet potatoes, warm spices, and a custard-like filling baked in a flaky pie crust. It’s often compared to pumpkin pie but has a richer, earthier flavor and a silkier texture. This version uses roasted sweet potatoes for maximum flavor and evaporated milk for a creamy, smooth finish. Whether served plain or topped with whipped cream, this pie is a timeless treat that brings comfort and joy to any table.
Ingredients:
For the Pie Filling:
- 2 medium sweet potatoes (about 2 cups mashed)
- ⅓ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ¾ cup evaporated milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Optional Toppings:
- Whipped cream
- Toasted pecans
- A sprinkle of cinnamon or nutmeg
Instructions:
1. Prepare the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Scrub the sweet potatoes clean, prick them with a fork, and place them on a baking sheet.
- Roast for 45–50 minutes, or until tender when pierced with a knife.
- Let cool, then peel and mash until smooth. Measure out 2 cups of mashed sweet potato.
2. Make the Filling
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the mashed sweet potatoes, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt.
- Mix until smooth and well combined. You can use a hand mixer or whisk by hand.
3. Assemble the Pie
- Roll out your pie dough and fit it into a 9-inch pie plate. Flute or crimp the edges as desired.
- Pour the sweet potato filling into the prepared crust and smooth the top with a spatula.
4. Bake
- Bake at 425°F (220°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted in the center comes out clean.
- If the crust edges begin to brown too quickly, cover them with foil or a pie shield.
5. Cool and Serve
- Let the pie cool on a wire rack for at least 2 hours to allow the filling to set.
- Serve at room temperature or chilled, topped with whipped cream or your favorite garnish.
Tips & Variations:
- Use canned sweet potatoes in a pinch—just drain and mash well.
- Add a splash of bourbon or orange zest for a flavor twist.
- Make it dairy-free by using plant-based butter and coconut milk.
- Freeze for later: Wrap tightly and freeze for up to 2 months.
Why You’ll Love It:
- Rich and creamy: The roasted sweet potatoes and evaporated milk create a silky texture.
- Perfectly spiced: Cinnamon and nutmeg add warmth without overpowering.
- Easy to make: Simple ingredients and straightforward steps.
- A holiday classic: A must-have on Thanksgiving and Christmas tables.
This Sweet Potato Pie is a slice of Southern tradition—sweet, spiced, and soul-satisfying. Whether you’re baking it for a holiday feast or just because, it’s sure to bring comfort and joy to every bite. Want to elevate it even more? Try serving it with a drizzle of maple syrup or a scoop of cinnamon ice cream for a truly unforgettable dessert.