Sweet Potato Pie
A classic Southern Sweet Potato Pie with a silky-smooth filling, warm spices, and a buttery crust. This pie is rich, comforting, and perfect for holiday gatherings or anytime you crave a cozy homemade dessert.
Ingredients
For the Pie Filling
- 2 cups mashed cooked sweet potatoes about 2 large sweet potatoes
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/2 cup evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger optional
- 1/4 tsp salt
For the Crust
- 1 unbaked 9-inch pie crust homemade or store-bought
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel and boil sweet potatoes until tender. Mash until completely smooth (no lumps).
- Mix the Filling: In a large bowl, whisk together the sweet potatoes, melted butter, sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until creamy and well combined.
- Fill the Pie Crust: Pour the mixture into the unbaked pie crust and spread evenly.
- Bake: Bake for 50–55 minutes, or until the center is mostly set and the edges are firm. The pie may jiggle slightly in the middle—that's normal.
- Cool: Let the pie cool completely on a wire rack before slicing. This helps the filling set.
Notes
- For an extra-smooth filling, blend the sweet potatoes in a food processor.
- Add 1 tablespoon of flour to the filling if you prefer a firmer texture.
- Serve with whipped cream or a scoop of vanilla ice cream.
- Pie can be made 1–2 days ahead and refrigerated.