Sweet Potato Pie
A classic Southern dessert with a smooth, spiced sweet potato filling in a flaky crust—similar in comfort to pumpkin pie, but richer and slightly earthier.
Ingredients
For the filling
- 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup evaporated milk (or whole milk)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- Pinch of salt
For the crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
1. Prepare sweet potatoes
- Boil or bake sweet potatoes until very soft
- Peel and mash until smooth (no lumps)
2. Make filling
- Preheat oven to 350°F (175°C)
- In a large bowl, mix mashed sweet potatoes, melted butter, and sugars
- Beat in eggs, milk, vanilla, and spices until smooth and creamy
3. Fill crust
- Pour mixture into pie crust
- Smooth the top with a spatula
4. Bake
- Bake for 50–60 minutes, until center is set but slightly jiggly
- A knife inserted near the center should come out mostly clean
5. Cool
- Let cool completely before slicing (this helps it set properly)
Serving Ideas
- Whipped cream
- Cinnamon sugar sprinkle
- Vanilla ice cream
Tips for the best pie
- Bake sweet potatoes instead of boiling for deeper flavor
- Don’t overmix once eggs are added (keeps texture smooth)
- Let it rest at least 2–3 hours before cutting
Flavor profile
- Creamy and custard-like
- Warm spices (cinnamon, nutmeg, ginger)
- Naturally sweet, slightly caramel-like from sweet potatoes
If you want, I can also give you a Southern “Grandma-style” version, a canned sweet potato shortcut version, or a no-evaporated-milk creamy version.
