Description
This classic Sweet Potato Pie recipe features a velvety, spiced sweet potato filling nestled in a flaky pie crust. Perfectly balanced with warm cinnamon, nutmeg, and ginger, this traditional Southern dessert is a comforting treat for any occasion. Serve chilled or at room temperature, optionally topped with whipped cream for an extra indulgence.
Ingredients
Scale
Pie Filling
- 2 cups sweet potatoes, cooked and mashed (about 2 medium sweet potatoes)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Pie Crust
- 1 pre-made pie crust (9-inch, store-bought or homemade)
Optional
- Whipped cream for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature by the time the pie is assembled.
- Prepare Sweet Potatoes: Boil or bake the sweet potatoes until tender. Once cooked, peel if necessary and mash them until smooth, creating a creamy base for the filling.
- Prepare the Pie Crust: If using a store-bought crust, place it in a 9-inch pie dish. For homemade crust, roll out the dough evenly and fit it securely into the pie dish.
- Mix Filling: In a large mixing bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix thoroughly until the filling is smooth and uniform.
- Fill the Pie: Pour the sweet potato mixture into the prepared pie crust, smoothing the surface with a spatula to create an even layer.
- Bake: Place the pie in the preheated oven and bake for 55-60 minutes. The pie is done when the filling is set and a toothpick inserted in the center comes out clean.
- Cool: Remove the pie from the oven and transfer to a wire rack. Allow it to cool completely for at least 1 hour before slicing and serving.
Notes
- For extra flavor, you can add a pinch of ground cloves or allspice to the filling mixture.
- Make sure the sweet potatoes are fully mashed to avoid lumps in the filling.
- Allow the pie to cool completely and set before slicing to ensure clean cuts.
- Serve with whipped cream or vanilla ice cream for a delicious finish.
- Store leftovers covered in the refrigerator for up to 3 days.
