Description
A smooth, Southern-style sweet potato pie that’s rich and lightly spiced, perfect for holidays or weeknight desserts.
Ingredients
Units
Scale
For the Pie Filling
- 2 cups Mashed sweet potatoes (cooked) (Use garnet or jewel sweet potatoes for the best texture.)
- 1 can Evaporated milk (Can be substituted with half and half or coconut milk for a dairy-free option.)
- 2 large Eggs (Use room temperature for best results.)
- 1/2 cup Brown sugar (Can be swapped with white sugar.)
- 3 tablespoons Melted butter (Adds richness to the pie.)
- 1 teaspoon Vanilla extract (Enhances flavor.)
- 1 teaspoon Ground cinnamon (Classic spice for flavor.)
- 1/4 teaspoon Ground nutmeg (Adds warmth; optional pinch of cloves for extra flavor.)
- 1/2 teaspoon Salt (Enhances the sweetness.)
For the Pie Crust
- 1 9-inch Pie crust (Store-bought or homemade.)
Instructions
Prepare the Crust
- Preheat the oven to 375°F (190°C). Fit your pie crust into a 9-inch pie dish and crimp the edges.
- Chill the crust for 10 minutes, then line with parchment paper and fill with pie weights or dry beans.
- Bake for 12 to 15 minutes, then remove the weights and bake for an additional 5 minutes until slightly dry.
Make the Filling
- Roast sweet potatoes at 400°F (200°C) until tender, about 45-60 minutes, then mash while warm.
- In a food processor, blend mashed sweet potatoes with evaporated milk, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
- With the processor running, add the eggs and blend just until mixed without overmixing.
Bake the Pie
- Pour the filling into the blind-baked crust and bake at 350°F (175°C) for 45-60 minutes.
- Check that the edges are set with a slight jiggle in the center.
Cooling
- Allow the pie to cool for at least 2 hours before slicing to let it set properly.
- Chill in the refrigerator for a few hours or overnight for best texture.
Notes
This pie tastes even better the next day and can be made ahead of time. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Southern
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 37
- Fiber: 2
- Protein: 4
