Here’s a classic recipe for Sweet Potato Pie—creamy, spiced, and perfect for dessert or holidays:
Ingredients (Makes 1 9-inch pie)
For the Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup milk (whole or evaporated milk)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
For the Crust:
- 1 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C).
- Prepare Sweet Potatoes:
- Peel, boil, or bake sweet potatoes until tender.
- Mash until smooth and measure 2 cups.
- Make Filling:
- In a large bowl, beat together mashed sweet potatoes, butter, and sugar until creamy.
- Add eggs, milk, vanilla, cinnamon, nutmeg, and salt; mix until smooth and well combined.
- Assemble Pie:
- Pour the sweet potato filling into the prepared pie crust.
- Smooth the top with a spatula.
- Bake:
- Bake for 50–60 minutes, until the center is set and a knife inserted comes out clean.
- If the crust starts browning too quickly, cover the edges with foil.
- Cool & Serve:
- Allow the pie to cool completely before slicing.
- Serve as-is or with whipped cream.
💡 Tips
- For extra richness, replace some milk with evaporated milk or cream.
- Add a splash of orange juice or zest for a subtle fruity note.
- Can be made a day ahead—flavors deepen after resting.
If you want, I can also give a shortcut version using canned sweet potatoes that tastes just as delicious and takes under 30 minutes prep time.
Do you want that version?
