Ooo yes—sweet potato pie 🧡🥧 absolute classic, cozy-to-the-core.
Here’s a smooth, not-too-sweet, Southern-style version that just works every time.
Classic Sweet Potato Pie
Ingredients
Filling
- 2 cups mashed sweet potatoes (about 2 medium)
- ¾ cup sugar (white or brown)
- 2 large eggs
- ½ cup evaporated milk (or heavy cream)
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger (optional)
- ¼ tsp salt
Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
How to Make It
- Cook the sweet potatoes
Bake or boil until fork-tender. Peel and mash until very smooth (blender or food processor = next level). - Preheat oven
Set to 350°F (175°C). - Mix filling
In a bowl, whisk sweet potatoes, sugar, eggs, milk, butter, vanilla, spices, and salt until silky. - Fill crust
Pour mixture into unbaked pie crust. Smooth the top. - Bake
Bake 50–60 minutes, until the center is just set (slight jiggle is perfect). - Cool
Let cool completely before slicing—it firms up as it rests.
Pro Tips
- Baking the sweet potatoes (instead of boiling) gives deeper flavor.
- Don’t overbake—cracks = too much heat.
- Even better after chilling overnight.
Fun Twists
- Marshmallow topping (broil briefly at the end)
- Pecan streusel on top
- Bourbon splash (1–2 tbsp) for grown-up vibes
Want a no-bake, vegan, or extra-spiced holiday version? I’ve got you 😉
