Here’s a classic, cozy Sweet Potato Pie recipe 🥧🍠—perfectly spiced and creamy:
Ingredients (9-inch pie)
For the filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked or boiled)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup evaporated milk (or whole milk)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat oven:
350°F (175°C). - Prepare sweet potatoes:
- Bake or boil sweet potatoes until tender.
- Peel and mash until smooth.
- Make the filling:
- In a large bowl, mix mashed sweet potatoes, sugars, and butter until creamy.
- Beat in eggs, one at a time.
- Stir in evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Assemble the pie:
- Pour the filling into the unbaked pie crust.
- Smooth the top with a spatula.
- Bake:
- Bake for 55–65 minutes, until the filling is set (a knife inserted in the center should come out clean).
- If the crust edges brown too quickly, cover them with foil.
- Cool and serve:
- Let the pie cool completely at room temperature.
- Optional: chill in the fridge before serving.
- Serve with whipped cream if desired.
Tips
- For extra richness, add 2 tbsp bourbon or maple syrup to the filling.
- For a smoother texture, press mashed sweet potatoes through a sieve before mixing.
- Make-ahead friendly: pie can be baked a day in advance and kept covered at room temperature or refrigerated.
If you want, I can give you a quick 30-minute sweet potato pie version that uses canned sweet potatoes and is still creamy and spiced. Do you want me to do that?
