Here’s a classic Sweet Potato Pie recipe—rich, creamy, and warmly spiced, perfect for dessert or special occasions.
Ingredients (9-inch pie)
For the Crust
- 1 9-inch pie crust (store-bought or homemade)
For the Filling
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1/2 cup milk or cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
1. Prepare Sweet Potatoes
- Peel and chop sweet potatoes.
- Boil or steam until tender, about 15–20 minutes.
- Mash until smooth and let cool slightly.
2. Make the Filling
- In a large bowl, beat together mashed sweet potatoes and butter until creamy.
- Add sugar, brown sugar, milk, eggs, and vanilla. Mix well.
- Stir in cinnamon, nutmeg, ginger, and salt until smooth.
3. Assemble the Pie
- Preheat oven to 350°F (175°C).
- Roll out pie crust and place in a 9-inch pie dish.
- Pour sweet potato filling into the crust and smooth the top.
4. Bake
- Bake for 50–60 minutes until the filling is set (center slightly jiggly but not liquid).
- Cool at room temperature for at least 1 hour before serving.
5. Serve
- Serve plain or with whipped cream on top.
- Pie can be stored covered in the fridge for up to 4 days.
Tips
- Extra flavor: Add 1–2 tsp orange zest for a citrusy note.
- Crispier crust: Brush the crust edges with a little egg wash before baking.
- Sweetener alternatives: Maple syrup or honey can replace some sugar for richer flavor.
If you want, I can also give a quick mini sweet potato pie version that uses pre-made sweet potato puree and bakes in muffin tins—ready in about 30 minutes.
Do you want me to provide that version?
