Perfect! Here’s a classic Southern-style sweet potato pie recipe that’s creamy, spiced just right, and perfect for dessert or holidays:
Ingredients
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 unsalted butter, melted
- 1/2 cup evaporated milk (or regular milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare the sweet potatoes
- Preheat oven to 350°F (175°C).
- Wash and boil or bake sweet potatoes until tender (about 45–60 minutes).
- Peel and mash until smooth. Let cool slightly.
- Make the filling
- In a large bowl, combine mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
- Assemble the pie
- Pour the sweet potato mixture into the prepared pie crust. Smooth the top with a spatula.
- Bake
- Bake in preheated oven for 55–60 minutes, or until a knife inserted near the center comes out clean.
- If the crust starts to brown too fast, cover the edges with foil.
- Cool and serve
- Let the pie cool completely (or at least 2 hours) before serving so the filling sets properly.
- Serve plain or with a dollop of whipped cream.
💡 Pro Tips:
- For extra richness, replace half the sugar with brown sugar.
- You can roast the sweet potatoes instead of boiling—they’ll have a sweeter, more caramelized flavor.
- Add a pinch of ginger or allspice for a warmer, spicier pie.
If you want, I can also give you a shortcut “no-boil sweet potato pie” version that’s faster but still super creamy.
Do you want me to do that?
