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

Scale

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