Ah, sweet potato pie—a classic Southern dessert! Creamy, spiced, and perfect for any holiday or cozy night in. Here’s a reliable, delicious recipe:
Ingredients (for 1 9-inch pie)
For the filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and peeled)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- ½ cup milk (whole or 2%)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- Pinch of salt
For the crust:
- 1 prepared 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat oven:
Preheat oven to 350°F (175°C). - Prepare sweet potatoes:
If not already done, bake or boil sweet potatoes until tender. Peel and mash until smooth. - Mix the filling:
In a large bowl, cream together butter, granulated sugar, and brown sugar. Add eggs one at a time, mixing well. Stir in milk, vanilla, cinnamon, nutmeg, ginger, and salt. Fold in mashed sweet potatoes until smooth and creamy. - Assemble the pie:
Pour the filling into the prepared pie crust and smooth the top. - Bake:
Bake for 55–65 minutes, until a knife inserted in the center comes out clean or the filling is just set (it may still jiggle slightly). - Cool and serve:
Let the pie cool to room temperature, then refrigerate for a few hours to fully set. Serve plain or with whipped cream.
💡 Tips:
- For extra flavor, add a tablespoon of bourbon or a splash of orange juice to the filling.
- Cover the crust edges with foil if they start browning too quickly.
- Sweet potato pie tastes even better the next day after the flavors have melded.
I can also give a quick 30-minute version using canned sweet potatoes that’s almost as good as the traditional one.
Do you want me to give that version?
