COOKING Note :
- For the smoothest texture, blend the filling with a hand mixer or food processor.
- If the edges of the crust brown quickly, cover them with foil halfway through baking.
- Let the pie cool fully before slicing—this ensures clean, beautiful pieces.
- For extra richness, substitute evaporated milk with heavy cream.
Serving Suggestions :
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust lightly with cinnamon or powdered sugar for presentation.
- Pair with a warm drink such as spiced chai, cinnamon latte, or black coffee.
- Decorate with roasted pecans or caramel sauce for a festive holiday dessert.
Tips :
- Bake the sweet potatoes instead of boiling for enhanced natural sweetness.
- Don’t overmix the filling—this prevents air bubbles and cracks.
- Allow the pie to rest at least 2 hours before slicing.
- Use room-temperature ingredients for a smoother filling.
- Make the pie a day ahead; flavors deepen beautifully overnight.
Prep Time:
20 minutes
Cooking Time:
55–60 minutes
Total Time:
1 hour 20 minutes
Nutritional Information : (Approx. per slice, 8 slices total)
Calories: ~310
Protein: ~4g
Sodium: ~210mg
FAQs
1. Can I make Sweet Potato Pie ahead of time?
Yes! It actually tastes better the next day. Store in the refrigerator and bring to room temperature before serving.
2. Can I freeze Sweet Potato Pie?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
3. Why did my pie crack on top?
Overbaking or high oven temperature can cause cracking. Remove when the center still has a slight wobble.
4. Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes give a richer, more authentic flavor.
5. Should I blind-bake the crust?
It’s optional. For a firmer crust, blind-bake for 10 minutes before adding the filling.
Conclusion
Sweet Potato Pie is more than just a dessert—it’s a cherished tradition filled with warmth, history, and irresistible flavor. From its creamy texture to its comforting spices, every slice tells a story of Southern kitchens and family gatherings. Whether you prefer the classic version or enjoy experimenting with variations, this recipe ensures a perfect pie every time. Serve it on holidays or whenever you crave something sweet, nostalgic, and satisfying. One bite is all it takes to understand why this timeless dessert remains a beloved favorite.
For the Pie Filling:
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2 cups mashed sweet potatoes (about 2–3 large sweet potatoes)
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1 cup granulated sugar
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1/2 cup evaporated milk
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2 large eggs
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1/4 cup unsalted butter, melted
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
Wash the sweet potatoes well, then place them in a pot and cover with water. Boil for 40–45 minutes until completely tender. Alternatively, you can bake them at 400°F (200°C) for 1 hour to enhance sweetness. Once soft, let them cool slightly, peel the skin, and mash until smooth and lump-free.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, evaporated milk, eggs, and vanilla extract. Whisk until smooth and fully incorporated. These ingredients create the creamy custard-like texture that makes Sweet Potato Pie special.
Step 3: Combine the Filling
Add the mashed sweet potatoes into the wet mixture. Sprinkle in the sugar, cinnamon, nutmeg, and salt. Whisk—or use a hand mixer—until the filling becomes velvety, glossy, and completely smooth. The mixture should be pourable but slightly thick.
Step 4: Prepare the Pie Crust
Place your unbaked pie crust in a 9-inch pie pan. Crimp the edges for decoration if desired. Lightly prick the bottom of the crust with a fork to prevent bubbling.
Step 5: Fill and Bake
Pour the sweet potato mixture into the pie crust and smooth the top with a spatula. Bake at 350°F (175°C) for 55–60 minutes or until the center is mostly set and only slightly jiggles. Remove from the oven and let it cool completely to firm up.
Notes
-
For the smoothest texture, blend the filling with a hand mixer or food processor.
-
If the edges of the crust brown quickly, cover them with foil halfway through baking.
-
Let the pie cool fully before slicing—this ensures clean, beautiful pieces.
-
For extra richness, substitute evaporated milk with heavy cream.
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