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Sweet Potato Pie

This Sweet Potato Pie is a cozy classic! Creamy, spiced sweet potato filling in a flaky crust, perfect for holidays and comforting any time of year.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 servings

Ingredients

  • 2 cups mashed sweet potatoes cooked and smooth
  • 1 cup sugar
  • 1/2 cup evaporated milk
  • 1/4 cup butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked pie crust 9-inch

Instructions

Prepare the Sweet Potatoes

  • Start by peeling and chopping sweet potatoes into chunks. Boil or steam them until tender, about 15-20 minutes. Drain well, then mash until smooth, ensuring there are no lumps. Measure out 2 cups of mashed sweet potatoes for the filling.

Make the Filling

  • In a large mixing bowl, combine the mashed sweet potatoes, sugar, evaporated milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Use an electric mixer or whisk to blend everything together until the mixture is silky and well incorporated.

Prepare the Pie Crust

  • Roll out your unbaked pie crust and fit it into your 9-inch pie dish. Trim any excess dough and crimp the edges for a decorative finish. To prevent a soggy crust, you can blind bake it for 5 minutes at 375°F (190°C), but this step is optional.

Pour and Bake

  • Pour the sweet potato filling into the prepared crust, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 55-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Cool and Serve

  • Allow the pie to cool completely on a wire rack. This helps the filling set fully for clean slices. Serve warm or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream.

Equipment

  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Spatula
  • 9-inch Pie Dish
  • Oven

Notes

  • For a dairy-free version, substitute evaporated milk with coconut milk or plant-based milk.
  • Blind bake the crust for 5 minutes to prevent sogginess, or brush with beaten egg white before filling.
  • Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Add a splash of orange juice or zest to the filling for a citrus twist.