Sweet Potato Pie
This Sweet Potato Pie is creamy, rich, and full of warm spices - a classic Southern dessert that’s perfect for holidays or any occasion.
Servings: 8 servings
Equipment
- 9-inch pie plate
- mixing bowl (large)
- whisk or hand mixer
- foil (for crust edges)
Ingredients
- 1 9-inch unbaked pie crust
- 2 cups cooked and mashed sweet potatoes (about 1 ½ pounds)
- ⅓ cup unsalted butter melted
- ½ cup granulated sugar
- 2 large eggs slightly beaten
- ¾ cup evaporated milk or half-and-half
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F.
- Roll out pie crust and fit it into a 9-inch pie plate.1 9-inch unbaked pie crust
- In a large bowl, whisk together sweet potatoes, melted butter, sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt until smooth.2 cups cooked and mashed sweet potatoes, ⅓ cup unsalted butter, ½ cup granulated sugar, 2 large eggs, ¾ cup evaporated milk , 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt
- Pour the filling into the unbaked pie crust.
- Wrap the edges of the crust with foil to prevent over-browning.
- Bake for 50-55 minutes, or until a knife inserted in the center comes out clean.
- Allow the pie to cool before serving. Top with whipped cream, if desired.whipped cream
Notes
🥡 STORAGE
- Store the cooled pie covered in the refrigerator for up to 4 days.
- Keep loosely covered with plastic wrap or foil to prevent drying out.
♨️ REHEATING
- Warm individual slices in the microwave for about 15-20 seconds.
- To reheat the entire pie, place it in a 300°F oven for 10-15 minutes.
❄️ FREEZING
- Wrap the cooled pie tightly with plastic wrap and aluminum foil.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS
- Use roasted or baked sweet potatoes for the best flavor and texture.
- For a smoother filling, puree the sweet potatoes in a food processor.
- Prevent cracks by not overbaking - the center should be just set when removed.
🍳 ALTERNATE COOKING METHODS
- Mini pies: Divide the filling into mini crusts and bake for 20-25 minutes.
- Air fryer: Bake at 320°F for about 35-40 minutes in a 7-inch pie pan (check halfway through).
♻️ LEFTOVERS
- Enjoy cold or slightly warmed with whipped cream.
- Use leftover pie as a sweet breakfast treat or crumble it into a parfait.
Nutrition
Serving: 1slice | Calories: 309kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 235mg | Potassium: 227mg | Fiber: 2g | Sugar: 16g | Vitamin A: 5070IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
