Description
A classic Southern dessert featuring a silky smooth sweet potato filling infused with warm spices like cinnamon and nutmeg, all nestled in a buttery, flaky crust. This sweet potato pie is perfect for fall gatherings, Thanksgiving dinners, or any cozy celebration that calls for a comforting, traditional treat.
Ingredients
For the Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, roasted or boiled)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup evaporated milk (or half-and-half)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust into a pie dish and set aside.
- Prepare Sweet Potatoes: In a large bowl, mash the cooked sweet potatoes thoroughly until they are smooth and free of lumps to ensure a creamy filling.
- Mix Ingredients: Beat in the softened butter until incorporated. Then add the granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ground ginger, and salt. Mix everything together until the filling is fully combined and creamy.
- Fill the Crust: Pour the sweet potato filling into the prepared pie crust and smooth the surface evenly.
- Bake the Pie: Bake the pie for 50 to 60 minutes, or until the center is set and a knife inserted into the middle comes out mostly clean, indicating the pie is cooked through.
- Cool: Remove the pie from the oven and transfer to a wire rack. Let it cool completely for at least 2 hours before serving to allow the filling to set properly.
Notes
- For a richer flavor, roast the sweet potatoes instead of boiling them.
- Serve the pie topped with whipped cream or a light sprinkle of cinnamon for added flavor and presentation.
- Store the pie covered in the refrigerator for up to 4 days to maintain freshness.
- The pie can be frozen for up to 2 months; wrap it tightly and thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern / American