A classic Southern dessert, Sweet Potato Pie is rich, creamy, and warmly spiced with hints of cinnamon, nutmeg, and vanilla. Its silky-smooth filling sits inside a flaky, buttery crust, making it a comforting treat perfect for holidays or any cozy gathering.
🧾 Ingredients
For the Filling:
2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes, cooked and peeled)
¾ cup granulated sugar
½ cup brown sugar (packed)
½ cup unsalted butter (melted)
2 large eggs
½ cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional)
¼ teaspoon salt
For the Crust:
1 unbaked 9-inch pie crust (store-bought or homemade)
👩🍳 Instructions
Prepare the Sweet Potatoes
Boil or bake the sweet potatoes until tender. Peel and mash until smooth. Allow them to cool slightly.
Preheat the Oven
Preheat your oven to 350°F (175°C).
Mix the Filling
In a large bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, and brown sugar. Mix until smooth.
Add Wet Ingredients
Beat in the eggs one at a time. Stir in the evaporated milk and vanilla extract.
Add Spices
Mix in cinnamon, nutmeg, ginger (if using), and salt until fully combined.
Fill the Pie Crust
Pour the mixture into the unbaked pie crust, spreading evenly.
Bake
Bake for 55–60 minutes, or until the center is set and a knife inserted comes out clean.
Cool
Let the pie cool completely at room temperature before serving. This helps the filling firm up.
🍽️ Serving Suggestions
Serve slightly warm or chilled.
Top with whipped cream or a scoop of vanilla ice cream.
Sprinkle a little extra cinnamon on top for presentation.
💡 Notes & Tips
Texture Tip: For an ultra-smooth filling, blend the mixture instead of mixing by hand.
Flavor Boost: Add a tablespoon of maple syrup for deeper sweetness.
Make Ahead: This pie can be made a day in advance and stored in the refrigerator.
Crust Protection: Cover the edges of the crust with foil halfway through baking to prevent over-browning.
Sweet Potato Pie
