Sweet Potato Pie is a classic Southern dessert that brings comfort and warmth to any meal. With its creamy filling and perfect blend of spices, it’s a wonderful alternative to pumpkin pie during the holidays. This recipe is easy to make, and each bite is rich with the natural sweetness of sweet potatoes, balanced by warm spices like cinnamon, nutmeg, and ginger. I love making this pie as a cozy, homemade treat that brings family and friends together. It’s the perfect way to end a meal on a sweet note.
Why You’ll Like This Recipe
This Sweet Potato Pie is smooth, creamy, and full of natural sweetness from the sweet potatoes. The addition of cinnamon, nutmeg, and ginger brings warmth to the pie, while the buttery crust provides the perfect flaky base. The recipe is easy to follow, and the result is a beautiful pie that’s sure to impress. Plus, it’s versatile enough to enjoy year-round or as a standout dish for the holidays.
Recipe: Sweet Potato Pie
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 350°F (175°C). If you haven’t already, peel and boil the sweet potatoes until tender, then mash them until smooth. You should have about 2 cups of mashed sweet potatoes for the filling.
Step 2: Make the Filling
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the mashed sweet potatoes and beat until well combined.
Step 3: Add Eggs and Flavorings
Beat in the eggs, one at a time, until smooth. Then, add the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Continue mixing until all the ingredients are fully combined, creating a smooth, creamy filling.
Step 4: Assemble the Pie
Pour the sweet potato filling into the unbaked pie crust, spreading it out evenly with a spatula. Place the pie on the middle rack of the preheated oven.
Step 5: Bake the Pie
Bake for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
Step 6: Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack. Serve at room temperature or chilled, and top with whipped cream if desired.
Serving and Storage Tips
Serving:
Serve this Sweet Potato Pie with a dollop of whipped cream or a sprinkle of cinnamon on top. It’s best enjoyed at room temperature or slightly chilled for a refreshing treat.
Storage:
Store leftovers in the refrigerator, covered, for up to 4 days. You can also freeze the baked pie for up to 2 months; just thaw it in the fridge before serving.
Helpful Notes
- Smooth Filling: For an extra smooth filling, blend the mashed sweet potatoes in a food processor before adding them to the filling mixture.
- Evaporated Milk Substitute: If you don’t have evaporated milk, you can use heavy cream or whole milk, though it may slightly alter the texture.
- Spice Variations: Feel free to add a pinch of allspice or clove for additional warmth and depth in flavor.
FAQs
Q1: Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes. Be sure to drain and mash them well before adding them to the filling.
Q2: Can I make this pie ahead of time?
Absolutely! Sweet Potato Pie can be made a day in advance and stored in the fridge. This allows the flavors to meld beautifully.
Q3: How can I make this pie dairy-free?
To make it dairy-free, substitute the butter with a dairy-free alternative and use coconut milk in place of evaporated milk. The pie will still be delicious!
Q4: Can I use a graham cracker crust instead?
Yes, a graham cracker crust adds a delicious twist to this recipe. It will give the pie a slightly different texture and flavor but works just as well.
Q5: Can I add a topping to this pie?
Certainly! Try adding whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel sauce for a decadent finish.
Final Thoughts
This Sweet Potato Pie is a comforting, flavorful dessert that’s perfect for holiday celebrations or any time you’re craving a cozy treat. With its creamy filling and fragrant spices, it brings warmth and joy to any table. Enjoy this delicious pie with loved ones and make it a memorable part of your holiday traditions. Happy baking!
Sweet Potato Pie
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust homemade or store-bought
- 2 cups mashed sweet potatoes about 2 medium sweet potatoes
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 350°F (175°C). If you haven’t already, peel and boil the sweet potatoes until tender, then mash them until smooth. You should have about 2 cups of mashed sweet potatoes for the filling.
Step 2: Make the Filling
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the mashed sweet potatoes and beat until well combined.
Step 3: Add Eggs and Flavorings
- Beat in the eggs, one at a time, until smooth. Then, add the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Continue mixing until all the ingredients are fully combined, creating a smooth, creamy filling.
Step 4: Assemble the Pie
- Pour the sweet potato filling into the unbaked pie crust, spreading it out evenly with a spatula. Place the pie on the middle rack of the preheated oven.
Step 5: Bake the Pie
- Bake for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
Step 6: Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack. Serve at room temperature or chilled, and top with whipped cream if desired.
Notes
- Smooth Filling: For an extra smooth filling, blend the mashed sweet potatoes in a food processor before adding them to the filling mixture.
- Evaporated Milk Substitute: If you don’t have evaporated milk, you can use heavy cream or whole milk, though it may slightly alter the texture.
- Spice Variations: Feel free to add a pinch of allspice or clove for additional warmth and depth in flavor.
