Here’s a classic, comforting Sweet Potato Pie recipe 🍠🥧—rich, creamy, and perfect for dessert!
Sweet Potato Pie Recipe
Ingredients (for 1 9-inch pie)
Crust (store-bought or homemade)
- 1 9-inch pie crust (pre-made or homemade)
Filling
- 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
- ¾ cup granulated sugar
- ½ cup brown sugar (optional, adds depth)
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup milk (or evaporated milk for richer flavor)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
1. Prepare sweet potatoes
- Peel and cube sweet potatoes.
- Boil or steam until tender, about 15–20 minutes.
- Drain and mash until smooth. Let cool slightly.
2. Preheat oven
- Preheat oven to 350°F (175°C).
3. Make the filling
- In a large bowl, combine mashed sweet potatoes, sugars, melted butter, eggs, milk, vanilla, cinnamon, nutmeg, and salt.
- Mix until smooth and creamy.
4. Assemble the pie
- Roll out the pie crust in a 9-inch pie pan (if using homemade).
- Pour the sweet potato filling into the crust and smooth the top.
5. Bake
- Bake for 50–60 minutes, until the filling is set and a knife inserted in the center comes out clean.
- If the crust edges brown too quickly, cover them with foil halfway through baking.
6. Cool and serve
- Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
- Optional: Serve with whipped cream or a sprinkle of cinnamon.
Tips & Variations
- Make ahead: Bake and store in the fridge up to 3 days.
- Spice it up: Add ginger or allspice for extra warmth.
- Vegan version: Use coconut milk and flax eggs instead of regular eggs and dairy.
- Mini pies: Use muffin tins for individual servings.
If you want, I can also give a super creamy, quick version that doesn’t even require peeling and boiling sweet potatoes—perfect for a fast dessert 😄.
Do you want me to do that?
