Introduction
Sweet Potato Pie is a timeless Southern dessert that brings warmth, comfort, and nostalgia to every bite. With its silky texture, buttery crust, and fragrant blend of cinnamon, nutmeg, and vanilla, this pie has become a staple on Thanksgiving tables, Sunday dinners, potlucks, and celebrations across generations.
Unlike pumpkin pie, Sweet Potato Pie has a naturally richer flavor—earthy, sweet, and deeply satisfying. When baked properly, it’s smooth and custard-like, with a golden top and a flavor profile that feels like home. This recipe delivers the perfect balance of sweetness and spice while letting the natural taste of sweet potatoes shine through.
Whether you’re preparing it for the holidays or simply craving a slice of Southern comfort, this detailed guide will walk you through the best version of this classic dessert—complete with variations, tips, and serving suggestions to guarantee success every time.
Ingredients:
For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2–3 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Preparation :
Step 1: Prepare the Sweet Potatoes
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.
Variation
Here are some tasty variations to customize your Sweet Potato Pie:
1. Brown Sugar Sweet Potato Pie
Replace half or all of the granulated sugar with brown sugar for a deeper caramel flavor.
2. Sweet Potato Pie with Pecans
Sprinkle chopped pecans over the filling before baking for added crunch and nutty richness.
3. Spiced Sweet Potato Pie
Increase cinnamon to 1½ teaspoons and add ¼ teaspoon ginger for a warmer, autumn-inspired flavor.
4. Marshmallow Sweet Potato Pie
Top the pie with mini marshmallows during the last 10 minutes of baking for a playful twist.
5. Coconut Sweet Potato Pie
Add ½ cup shredded coconut and replace evaporated milk with coconut milk for a tropical version.
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