Description
This Irresistible Sweet Potato Pie Recipe is the perfect cozy night dessert, featuring a smooth and spiced sweet potato filling in a flaky homemade pie crust. With warm notes of cinnamon, nutmeg, and ginger, it’s a comforting classic that’s easy to make and guaranteed to please.
Ingredients
Scale
Pie Crust
- 1 9-inch homemade unbaked pie crust (or store-bought)
Filling
- 1.5 pounds sweet potatoes
- 4 ounces butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup milk (any type)
- 2 large eggs
- 1 large egg yolk
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 2 teaspoons cinnamon
- 0.5 teaspoon salt
- 1.5 teaspoons vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare it for baking the sweet potato pie.
- Cook Sweet Potatoes: Boil or bake the sweet potatoes for 30-40 minutes until they are tender. Once cooked, peel off the skins and mash the potatoes until smooth to create a creamy base for the filling.
- Mix Filling: In a large mixing bowl, combine the mashed sweet potatoes, softened butter, granulated sugar, brown sugar, milk, eggs, egg yolk, nutmeg, ginger, cinnamon, salt, and vanilla extract. Stir thoroughly until the mixture is completely smooth and well blended.
- Fill Pie Crust: Pour the sweet potato filling into the unbaked pie crust, spreading it out evenly to ensure uniform cooking and an attractive presentation.
- Bake Pie: Place the filled pie in the preheated oven and bake for 45-55 minutes. The pie is done when the filling sets and the crust turns a light golden color. Test doneness by inserting a knife into the center — it should come out clean.
- Cool: Remove the pie from the oven and let it cool for at least 10-15 minutes. This resting time allows the filling to firm up, making slicing easier.
- Serve: Slice the pie and serve warm. Optionally, top each slice with a dollop of whipped cream for added richness and indulgence.
Notes
- You can boil or bake the sweet potatoes depending on your preference; baking intensifies their natural sweetness.
- If using store-bought pie crust, let it thaw to room temperature before filling and baking.
- Milk type can be substituted with dairy-free alternatives if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
- For an extra touch, sprinkle with a little ground cinnamon or nutmeg before serving.
