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Sweet Potato Pie

Patricia
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 320 kcal

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.