Sweet Potato Pie Recipe
Introduction
Sweet potato pie is a classic Southern dessert full of warm spices and creamy texture. It’s a comforting treat perfect for holidays or any cozy gathering. This recipe guides you through making a smooth, flavorful filling inside a crisp pie crust.
Ingredients
- 1 (9-inch) unbaked pie crust
- 2 pounds sweet potatoes (900 g)
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 4 tablespoons unsalted butter (melted)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
Instructions
- Step 1: Chill the pie crust. Prepare a homemade crust or use store-bought. Roll into about 13-inch diameter and transfer to a 9-inch pie dish. Press it smooth, fold the overhang to create a thick rim, and flute the edges. Place in the fridge until ready.
- Step 2: Bake the sweet potatoes. Preheat oven to 400ºF. Wash and prick sweet potatoes 4 to 5 times with a fork. Place on a foil-lined baking sheet and bake 45–50 minutes until tender. Let cool to warm.
- Step 3: Mash the sweet potatoes. Peel off skins and blend the flesh in a food processor until smooth, about 2½ cups. Alternatively, mash by hand until very smooth.
- Step 4: Make the filling. Add eggs, milk, sugars, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt to the puree. Whisk until smooth and creamy.
- Step 5: Fill and bake. Preheat oven to 350ºF. Pour filling into chilled pie crust and smooth the surface. Bake 45–50 minutes until set. Cool completely on a wire rack before serving.
- Step 6: Serve. Enjoy the pie at room temperature or chilled. Optionally, top with whipped cream.
Tips & Variations
- For extra flavor, add a pinch of ground cloves or allspice to the filling spices.
- Use a store-bought pie crust for quicker preparation without compromising taste.
- Ensure sweet potatoes are fully cooked and soft for the smoothest filling texture.
- To avoid cracks, do not overbake the pie; it should be just set in the center when done.
Storage
Store sweet potato pie covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving or enjoy chilled. Reheat slices gently in the microwave if desired, but it’s delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh roasted sweet potatoes offer the best flavor and texture, you can use canned sweet potatoes as a shortcut. Use about 2 cups of mashed canned sweet potatoes and adjust the moisture if needed.
Can I freeze sweet potato pie?
Yes, you can freeze the pie wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and serve chilled or warmed slightly.
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Sweet Potato Pie Recipe
- Total Time: 1 hour 55 minutes
- Yield: 1 (9-inch) pie, serves 8 1x
Description
This classic Sweet Potato Pie features a smooth, creamy filling made from roasted sweet potatoes, spiced with cinnamon, nutmeg, and ginger, all nestled in a buttery homemade or store-bought pie crust. Perfectly baked until set, this Southern favorite is ideal for holidays or anytime dessert cravings hit, served best at room temperature or chilled with a dollop of whipped cream.
Ingredients
Crust
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Filling
- 2 pounds sweet potatoes (900 g)
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
Instructions
- Prepare the Pie Crust: Chill the pie crust by rolling it to about a 13-inch diameter and transferring it to a 9-inch pie dish. Tuck in the crust smoothly and fold the overhanging dough back over the edge to form a thick rim. Flute the edges using your fingers. Place the crust in the refrigerator until ready for filling.
- Bake the Sweet Potatoes: Preheat the oven to 400°F. Wash the sweet potatoes and prick each 4-5 times with a fork. Place them on a foil-lined baking sheet and bake for 45-50 minutes, or until tender when pierced with a knife. Remove and let cool until warm enough to handle.
- Mash the Sweet Potatoes: Peel the skin from the warm sweet potatoes and place the flesh in a food processor. Blend until completely smooth, aiming for about 2 1/2 cups of puree. Alternatively, mash with a potato masher until smooth.
- Make the Filling: Add eggs, whole milk, white sugar, light brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt to the sweet potato puree. Whisk thoroughly until the mixture is smooth and creamy.
- Fill and Bake the Pie: Preheat the oven to 350°F. Pour the filling into the chilled pie crust, spreading evenly and smoothing the surface. Bake for 45-50 minutes or until the filling is set and no longer jiggly in the center.
- Cool and Serve: Remove the pie from the oven and cool completely on a wire rack. Serve at room temperature or refrigerate up to 24 hours before serving. Optionally, top with whipped cream for extra indulgence.
Notes
- To test doneness of the pie, gently shake it; the center should be mostly set with only slight movement.
- Sweet potatoes can be baked a day ahead and stored in the fridge to streamline pie preparation.
- Use a fork to flute the crust edges evenly for a decorative finish.
- Ensure sweet potatoes are fully cooked and soft for the smoothest texture.
- Pie tastes excellent served chilled or at room temperature, and flavors deepen after chilling.
- For a richer flavor, substitute some whole milk with evaporated milk.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: sweet potato pie, southern dessert, holiday pie, baked sweet potato, spiced pie filling, classic American dessert
