Sweet Potato Pie
This creamy and warmly spiced Sweet Potato Pie is a timeless Southern dessert. Made with mashed sweet potatoes, cinnamon, nutmeg, and a touch of vanilla, it's a holiday favorite and a comforting classic. Serve it at Thanksgiving, Christmas, or any cozy gathering.
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 2 cups mashed sweet potatoes about 2 medium sweet potatoes
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and prick the bottom lightly with a fork.
- In a large bowl, combine mashed sweet potatoes and softened butter. Mix until smooth.
- Add granulated sugar, brown sugar, eggs, evaporated milk, and vanilla. Beat until well combined.
- Stir in cinnamon, nutmeg, ginger, and salt until evenly mixed.
- Pour filling into pie crust and smooth the top.
- Bake for 55–60 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving.
Notes
- Roast sweet potatoes for enhanced flavor and natural sweetness.
- Let the pie cool completely to ensure clean slices.
- For a firmer crust, blind bake the pie shell for 10 minutes before filling.
- Serve with whipped cream or vanilla ice cream for extra indulgence.