Here’s a classic Sweet Potato Pie recipe—rich, creamy, and perfectly spiced, a real Southern favorite.
Ingredients (for 1 9-inch pie)
For the crust (or use store-bought):
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- 3–4 tbsp ice water
For the filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, cooked and peeled)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- ½ cup milk (whole or evaporated)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of salt
Instructions
1. Make the crust (if homemade):
- Combine flour and salt in a bowl. Cut in the butter until mixture resembles coarse crumbs.
- Add ice water 1 tbsp at a time until dough comes together.
- Form into a disk, wrap in plastic, and refrigerate 30 minutes.
- Roll out and place in a 9-inch pie pan. Trim edges and chill while preparing filling.
2. Prepare the filling:
- Preheat oven to 350°F (175°C).
- In a large bowl, beat mashed sweet potatoes until smooth.
- Add melted butter, sugars, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until creamy and well combined.
3. Assemble the pie:
- Pour filling into prepared pie crust. Smooth the top with a spatula.
4. Bake:
- Bake for 50–60 minutes, until the filling is set (slightly jiggly in the center is okay) and the top is lightly browned.
- Let cool completely on a wire rack.
5. Serve:
- Serve at room temperature or chilled. Optional: top with whipped cream or a sprinkle of cinnamon.
💡 Tips:
- For extra smooth filling, you can strain the mashed sweet potatoes before mixing.
- Sweet potato pie can be made a day ahead; flavors actually improve after chilling overnight.
- For a richer flavor, replace half the milk with evaporated milk.
If you want, I can give a shortcut version using canned sweet potatoes that’s faster but still tastes amazing.
Do you want that shortcut version?
