Sweet Potato Pie is a classic Southern dessert — silky, lightly spiced, and rich with natural sweetness from roasted sweet potatoes. It’s like the cozy cousin of pumpkin pie, with a bit more depth and soul. 🥧🍠
🍠 Sweet Potato Pie Recipe
🥧 Ingredients:
For the Filling:
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2 cups mashed sweet potatoes (about 2 large sweet potatoes, roasted or boiled)
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½ cup unsalted butter, melted
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1 cup granulated sugar (or ¾ cup if you like it less sweet)
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½ cup evaporated milk (or regular whole milk)
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2 large eggs
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1 tsp vanilla extract
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½ tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp salt
For the Crust:
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1 unbaked 9-inch pie crust (store-bought or homemade)
🔪 Instructions:
1. Prepare the Sweet Potatoes:
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Roast (preferred): Pierce potatoes and bake at 400°F (200°C) for 45–60 minutes until soft. Cool, peel, and mash.
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Or boil: Peel and cut into chunks, boil until fork-tender, drain, then mash.
2. Preheat Oven:
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Set to 350°F (175°C).
3. Make the Filling:
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In a large bowl, mix mashed sweet potatoes and melted butter until smooth.
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Add sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt.
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Mix until creamy and well combined. A hand mixer helps for a smoother texture.
4. Assemble & Bake:
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Pour filling into the unbaked pie crust.
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Bake for 50–60 minutes, or until the center is just set and a knife inserted near the center comes out clean.
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Let cool completely before slicing — it firms as it cools.
📝 Tips & Variations:
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Top it off: Serve with whipped cream, marshmallow fluff, or a pecan crumble.
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Make it deeper: Add ¼ tsp ground ginger or a pinch of clove for a more spiced pie.
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Crustless? You can bake the filling in a greased pie dish without crust for a gluten-free option.
🧊 Storing:
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Refrigerate leftovers, covered, for up to 4–5 days.
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Can be frozen (baked): wrap tightly and freeze for up to 2 months.