Here’s a classic, rich, and cozy Sweet Potato Pie recipe—perfect for dessert or the holidays.
Ingredients
Crust (1 9-inch pie)
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tbsp ice water
(Or use a store-bought pie crust to save time.)
Filling
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- ½ cup evaporated milk (or whole milk)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
1. Prepare Crust
- In a bowl, mix flour, sugar, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add ice water 1 tbsp at a time until dough holds together.
- Chill 30 minutes.
- Roll out and fit into a 9-inch pie pan. Trim and flute edges.
2. Make Filling
- Preheat oven to 350°F (175°C).
- Peel, cube, and boil sweet potatoes until tender (about 15–20 minutes). Drain.
- Mash until smooth.
- In a large bowl, combine mashed sweet potatoes, sugars, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until creamy.
3. Assemble & Bake
- Pour filling into prepared crust.
- Smooth top with a spatula.
- Bake 50–60 minutes, or until a knife inserted near the center comes out clean.
- If crust edges brown too quickly, cover them with foil.
4. Cool & Serve
- Let cool completely (at least 2 hours) before slicing to let filling set.
- Serve plain, or top with whipped cream or a sprinkle of cinnamon.
Optional Twists
- Add ¼ cup bourbon or rum to the filling for a boozy kick
- Top with chopped pecans for crunch
- Use maple syrup in place of brown sugar for a richer flavor
If you want, I can also give a quick, “no-boil” sweet potato pie recipe that uses canned sweet potato puree and is done in under an hour.
Do you want me to do that version too?
