Ah, sweet potato pie—a classic Southern dessert that’s creamy, sweet, and perfectly spiced. Here’s a straightforward version:
Ingredients (for 1 9-inch pie)
For the filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup sugar
- ½ cup melted butter
- ½ cup milk (or evaporated milk for richer texture)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Prepare sweet potatoes:
- Peel and boil or bake sweet potatoes until soft. Mash until smooth and let cool slightly.
- Make the filling:
- In a large bowl, mix mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth and creamy.
- Assemble the pie:
- Pour filling into the prepared pie crust. Smooth the top with a spatula.
- Bake:
- Preheat oven to 350°F (175°C). Bake for 50–60 minutes, or until a knife inserted in the center comes out clean.
- If the crust starts browning too much, cover the edges with foil.
- Cool and serve:
- Let the pie cool completely before slicing. Serve plain or with whipped cream.
Tips & Variations
- Add a pinch of ginger or cloves for extra warmth.
- Brush the crust with egg wash before baking for a golden finish.
- For extra richness, use half-and-half or cream instead of milk.
If you like, I can also give a quick 30-minute sweet potato pie recipe that uses mashed canned sweet potatoes—super fast but still delicious.
Do you want that version?
