Sweet Potato Pie
This Southern-inspired sweet potato pie has a smooth, creamy filling with warm spices and a buttery crust. Not too sweet, perfectly spiced, and a cozy dessert for any season!
Equipment
- Medium saucepan
- Mixing bowl
- Hand mixer or whisk
- measuring cup
- Measuring spoons
- 9-inch pie pan
- Potato masher or fork
- rubber spatula
- Oven thermometer
Ingredients
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup evaporated milk
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 unbaked 9-inch pie crust
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Peel and chop sweet potatoes. Boil until soft, about 15 minutes. Drain and mash until smooth.
- In a bowl, mix mashed sweet potatoes, melted butter, sugars, eggs, milk, vanilla, cinnamon, nutmeg, and salt.
- Beat until mixture is creamy and smooth.
- Pour filling into unbaked pie crust.
- Bake for 55–60 minutes, or until a knife inserted in the center comes out clean.
- Cool on a rack for at least 30 minutes before slicing.
Notes
For a deeper flavor, bake the sweet potatoes instead of boiling. Adjust milk for a lighter or thicker texture. Store leftovers in the fridge for up to four days. Serve plain or with a dollop of whipped cream.
Nutrition
Calories: 320kcal | Protein: 4g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 210mg