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Sweet Potato Pie

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This creamy, spiced Sweet Potato Pie is a warm, comforting dessert perfect for the holidays or any special occasion! Made with tender mashed sweet potatoes, a hint of cinnamon, and a buttery, flaky crust, it’s sure to impress your guests.

Ingredients

Scale
  1. 2 cups mashed sweet potatoes (about 3 medium sweet potatoes)
  2. 1/2 cup unsalted butter, melted
  3. 1 cup granulated sugar (adjust to taste)
  4. 1/2 cup packed brown sugar
  5. 1/2 cup evaporated milk
  6. 2 large eggs
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon ground cinnamon
  9. 1/2 teaspoon ground nutmeg
  10. 1/4 teaspoon ground ginger (optional)
  11. 1 unbaked 9-inch pie crust (store-bought or homemade)

Instructions

  • Prepare the Sweet Potatoes:
    Preheat the oven to 375°F (190°C). Wash, peel, and boil sweet potatoes until tender, about 20-25 minutes. Drain and mash until smooth.
  • Make the Filling:
    In a large mixing bowl, combine mashed sweet potatoes and melted butter. Mix until smooth. Add granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger (if using). Mix well until all ingredients are fully incorporated and the filling is smooth.
  • Assemble the Pie:
    Roll out the pie crust and place it in a 9-inch pie dish. Crimp the edges if desired. Pour the sweet potato filling into the crust, spreading it evenly.
  • Bake:
    Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Check the crust after 30 minutes and cover the edges with foil if they’re browning too quickly.
  • Cool and Serve:
    Allow the pie to cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream if desired.

Notes

  • Adjust the sugar to your preference, depending on how sweet your sweet potatoes are.
  • If the crust starts to get too brown, use a pie shield or cover the edges with aluminum foil.
  • This pie is even better the next day once the flavors have fully settled.

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