Description
A classic Southern dessert featuring a silky smooth sweet potato filling infused with warm spices and baked in a buttery pie crust. This sweet potato pie is perfect for fall gatherings, Thanksgiving, or any cozy celebration, delivering comforting flavors and a rich texture.
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) and place the unbaked 9-inch pie crust into a pie dish, preparing it for the filling.
- Mash Sweet Potatoes: In a large bowl, mash the cooked sweet potatoes thoroughly until smooth and creamy, ensuring no lumps remain.
- Mix Filling Ingredients: Beat the softened butter into the mashed sweet potatoes. Add granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix all ingredients together until the filling is fully combined and has a creamy texture.
- Fill the Pie Crust: Pour the prepared sweet potato filling into the pie crust, smoothing the top evenly with a spatula or spoon.
- Bake: Bake the pie in the preheated oven for 50 to 60 minutes. The pie is done when the center is set, and a knife inserted into the middle comes out mostly clean.
- Cool: Remove the pie from the oven and cool it on a wire rack for at least 2 hours before serving to allow it to set completely.
Notes
- Roasting sweet potatoes instead of boiling them enhances the flavor with a richer, natural sweetness.
- Serve the pie topped with whipped cream or a light dusting of cinnamon for extra indulgence.
- Store the pie covered in the refrigerator for up to 4 days to keep it fresh.
- The pie can be frozen by wrapping tightly for up to 2 months; thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern / American
