Here’s a classic Sweet Potato Pie recipe—creamy, spiced, and perfect for dessert or holiday meals. 🍠🥧
Ingredients
Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, cooked and peeled)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- Pinch of salt
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
2. Prepare Filling
- In a large bowl, beat together mashed sweet potatoes, sugars, and butter until smooth.
- Add milk, eggs, and vanilla, mixing until well combined.
- Stir in spices and a pinch of salt.
3. Assemble Pie
- Pour filling into the unbaked pie crust. Smooth the top with a spatula.
4. Bake
- Bake for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- If the crust edges brown too quickly, cover with foil.
5. Cool & Serve
- Let pie cool 1–2 hours before slicing.
- Serve plain or with whipped cream.
Tips
- Sweet potatoes: Bake, boil, or steam until very soft for smooth filling.
- Extra flavor: Add a splash of orange juice or maple syrup to the filling.
- Make-ahead: Pie can be baked a day ahead and stored in the fridge; bring to room temperature before serving.
I can also provide a crustless or mini sweet potato pie version if you want individual servings or a lighter option.
Do you want me to give that version?
