Ah, sweet potato pie—a classic Southern dessert that’s creamy, spiced, and naturally sweet! It’s similar in texture to pumpkin pie but with a slightly earthier flavor. Here’s a complete recipe for you:
Classic Sweet Potato Pie
Servings: 8
Prep time: 20 min
Cook time: 55–60 min
Ingredients:
- 1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes, roasted or boiled)
- ¾ cup sugar
- ½ cup brown sugar (optional, adds depth)
- ½ cup unsalted butter, softened
- ½ cup evaporated milk (or regular milk)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- ¼ tsp salt
- 1 9-inch unbaked pie crust
Instructions:
- Preheat oven to 350°F (175°C).
- Prepare the sweet potatoes:
- Roast or boil until tender, peel, and mash until smooth.
- Make the filling:
- In a large bowl, beat the softened butter with sugars until creamy.
- Add mashed sweet potatoes and mix well.
- Beat in eggs, then add milk, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Assemble the pie:
- Pour the sweet potato mixture into the unbaked pie crust.
- Bake:
- Bake in the preheated oven for 50–60 minutes, or until a knife inserted near the center comes out clean.
- If the crust starts browning too fast, cover the edges with foil.
- Cool:
- Let the pie cool completely before slicing. This allows the filling to set properly.
- Serve:
- Optionally top with whipped cream or a sprinkle of cinnamon.
✅ Tips:
- For extra richness, you can add 2–3 tbsp of cream cheese to the filling.
- Sweet potatoes can be roasted for a deeper, caramelized flavor instead of boiling.
- Pie can be made a day ahead and refrigerated; it often tastes even better the next day.
If you want, I can also give you a shortcut version using canned sweet potatoes, perfect for when you want pie fast without sacrificing flavor.
Do you want me to share that quick version?
