Get the Recipe: Sweet Potato Pie
This homemade sweet potato pie is a classic Southern dessert! It is made with roasted sweet potatoes, spices, and sugar. The rich and creamy filling and buttery, flaky crust make this pie so tasty. Great for Thanksgiving, Christmas, and other special occasions!
Ingredients
- 1 9-inch pie crust, see note
- 2 cups cooked and mashed sweet potatoes, about 2-3 medium sweet potatoes
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup evaporated milk
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Instructions
- First, preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish. Crimp or decorate the edges as desired.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well combined and smooth.
- Pour the sweet potato filling into the prepared pie crust, spreading it out evenly.
- Place the pie in the preheated oven and bake for about 50 to 60 minutes, or until the filling is set and the crust is golden brown. You can cover the edges of the crust with foil if it starts to brown too quickly.
- Remove the pie from the oven and let it cool completely before serving.
- Finally, serve slices of sweet potato pie on their own or with a dollop of whipped cream!
Notes
- Feel free to use store-bought or homemade pie crust. Since I am gluten free, I always make my homemade gluten free pie crust.
- To make the filling even more smooth and creamy, blend the mashed sweet potatoes until smooth.
- I love baking sweet potatoes instead of microwaving or boiling them. Roasting sweet potatoes gives them a delicious caramelized flavor.
- To roast them, wrap them in tin foil. Then, place them on a baking sheet. Bake at 425 degrees Fahrenheit for 1 hour, or until fork tender.
- The pie is done baking when the filling is set.
- To prevent the crust from getting too brown, cover it with pie crust covers or tin foil.
- Store leftovers in the fridge for up to 3 days.
- If needed, freeze for up to 2 months.
Calories: 265kcal, Carbohydrates: 42g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 42mg, Sodium: 184mg, Potassium: 176mg, Fiber: 1g, Sugar: 28g, Vitamin A: 3922IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg