Here’s a classic, silky, Southern-style Sweet Potato Pie—rich, spiced, and perfect for holidays or anytime you want comfort in a crust.
Ingredients (makes 1 pie)
For the filling:
- 2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
- 1 cup sugar (or 3/4 cup if you prefer less sweet)
- 1/2 cup butter, softened or melted
- 1/2 cup evaporated milk (or whole milk, or half-and-half)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger (optional)
- Pinch of salt
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
1. Prepare the sweet potatoes
You can either:
- Boil: Peel, cube, and boil until tender (15–20 min).
- Bake (best flavor): Bake whole sweet potatoes at 400°F (205°C) for 50–60 minutes until soft, then scoop out the flesh.
Mash until smooth—no lumps.
2. Make the filling
In a large bowl, combine:
- Mashed sweet potatoes
- Sugar
- Butter
Mix until smooth. Then add:
- Eggs
- Evaporated milk
- Vanilla
- Spices
- Salt
Mix again until creamy and uniform.
3. Fill and bake the pie
- Preheat oven to 350°F (175°C).
- Pour filling into the unbaked pie crust and smooth the top.
- Bake 50–60 minutes, until the center is set but still slightly jiggly.
- Let cool at least 2 hours before slicing (this helps it fully set).
Serving Suggestions
- Serve at room temperature or chilled.
- Add whipped cream or toasted marshmallows (torch lightly for a s’mores vibe).
- A sprinkle of cinnamon sugar on top is fantastic.
Tips for the Perfect Sweet Potato Pie
- Baking the potatoes gives deeper caramelized flavor compared to boiling.
- If the edges of the crust brown too fast, cover with foil halfway through.
- Pie tastes even better the next day once flavors meld.
If you want, I can also give you:
🥧 a brown sugar–only version (richer flavor)
🥧 a no-evaporated-milk version
🥧 a super-smooth blender version
🥧 or a mini sweet potato pies recipe.
