Say less 😄
Here’s a classic Southern sweet potato pie—smooth, cozy, not-too-sweet, and very hard to mess up.
Sweet Potato Pie (1 standard 9-inch pie)
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups mashed sweet potatoes (about 2 medium, cooked & peeled)
- ¾ cup granulated sugar
- ½ cup evaporated milk
- 2 large eggs
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger (optional but nice)
- ¼ tsp salt
Prep the sweet potatoes
Best flavor = roast or boil whole with skins on
- Roast: 400°F (205°C), ~45–60 min until very soft
- Boil: whole, ~35–40 min
Peel, then mash until smooth (no chunks!).
Make the filling
- Preheat oven to 350°F (175°C)
- In a bowl, mix mashed sweet potatoes, sugar, melted butter
- Add eggs one at a time, mixing well
- Stir in evaporated milk, vanilla, spices, and salt
- Blend until silky (hand mixer = ultra-smooth pie)
Bake
- Pour filling into pie crust
- Bake 50–60 minutes, until center is just set (slight jiggle = perfect)
- Cool at least 2 hours before slicing
Pro tips
- Want it extra smooth? Run the filling through a blender
- Dark brown sugar instead of white = deeper caramel flavor
- Serve with whipped cream or vanilla ice cream (non-negotiable)
If you want a vegan version, brown-butter twist, or a deep-dish holiday flex, tell me the vibe 🍠🥧
