Sweet Potato Pie is a classic Southern dessert—smooth, lightly spiced, and rich without being overly sweet. It’s similar to pumpkin pie but has a deeper, naturally sweet flavor. Here’s a traditional, foolproof recipe:
🥧 Sweet Potato Pie
Ingredients
For the Filling:
- 2 cups mashed sweet potatoes
(about 2–3 medium sweet potatoes, cooked and peeled) - 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
(or 3/4 cup sugar + 1/4 cup brown sugar for deeper flavor) - 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
For the Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
1. Prepare Sweet Potatoes
- Boil or bake sweet potatoes until very tender.
- Peel and mash until completely smooth (no lumps).
2. Make the Filling
- In a large bowl, mix mashed sweet potatoes and melted butter.
- Add sugar and mix well.
- Beat in eggs, then add evaporated milk and vanilla.
- Stir in cinnamon, nutmeg, ginger (if using), and salt.
3. Assemble
- Pour filling into the unbaked pie crust.
- Smooth the top evenly.
4. Bake
- Preheat oven to 350°F (175°C).
- Bake for 50–60 minutes, or until the center is set and a knife inserted comes out mostly clean.
- If crust browns too fast, loosely cover edges with foil.
5. Cool & Serve
- Let pie cool completely before slicing (it sets as it cools).
- Serve plain or with whipped cream.
Tips for the Best Sweet Potato Pie
- Bake the potatoes instead of boiling for deeper flavor.
- Use a hand mixer or blender for ultra-smooth filling.
- Don’t overbake—the pie should jiggle slightly in the center.
- Tastes even better the next day.
Optional Variations
- Southern-style: Add 1 tablespoon molasses.
- Creamier: Replace evaporated milk with half-and-half.
- Spiced: Add a pinch of cloves or allspice.
- Crustless: Pour filling into a buttered dish and bake as a custard.
This sweet potato pie is creamy, comforting, and perfect for holidays or anytime you want a classic Southern dessert.
If you’d like, I can also share a sweet potato pie with marshmallow topping, brown sugar version, or a no-crust version—just tell me which one you want 😊
