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Classic Sweet Potato Pie

A delicious slice of sweet potato pie on a white plate, showcasing its vibrant orange filling and golden crust.
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A traditional Southern sweet potato pie with a smooth, spiced custard filling and a flaky crust. This recipe is a comforting alternative to pumpkin pie, perfect for holiday gatherings.

Ingredients

Scale
  • 1 1/2 pounds sweet potatoes (about 2 large)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup evaporated milk
  • 1/4 cup unsalted butter, melted
  • 1 (9-inch) unbaked pie crust

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash the sweet potatoes and prick them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a knife.
  3. Let the sweet potatoes cool slightly, then peel them. Mash the sweet potato flesh until smooth. You can use a potato masher, a fork, or a food mill for a very smooth texture.
  4. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well.
  5. Stir in the beaten eggs, evaporated milk, and melted butter until the filling is smooth and well combined.
  6. Pour the sweet potato filling into the unbaked pie crust.
  7. Bake for 50-60 minutes, or until the center is set. The edges should be firm, and the center should have a slight jiggle.
  8. Let the pie cool completely on a wire rack before serving.

Notes

  • For an extra smooth filling, you can press the mashed sweet potatoes through a fine-mesh sieve before mixing with other ingredients.
  • Serve plain or with a dollop of whipped cream.
  • This pie is a wonderful addition to any holiday meal, offering a unique flavor profile.

Nutrition

Find it online: https://recipestokeep.com/sweet-potato-pie-recipe/