Description
A rich and comforting sweet potato pie with a buttery crust, velvety filling, and warm spices like cinnamon and nutmeg. A beloved Southern dessert perfect for any occasion.
Ingredients
2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
½ cup unsalted butter, softened
1 cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
3 large eggs
1 teaspoon vanilla extract
½ cup evaporated milk
¼ cup whole milk
1 pre-made pie crust (or homemade if preferred)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil or steam the sweet potatoes until soft, then peel and mash them to yield about 2 cups of mashed sweet potatoes.
- In a large mixing bowl, combine the mashed sweet potatoes, softened butter, sugar, cinnamon, nutmeg, ginger, and salt. Stir until well incorporated.
- Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract, evaporated milk, and whole milk, mixing until smooth.
- Pour the sweet potato mixture into the pie crust. Smooth the top with a spatula for an even filling.
- Bake in the preheated oven for 45-55 minutes, or until the pie is set and slightly firm to the touch. A toothpick inserted into the center should come out clean.
- Allow the pie to cool before serving. It can be served slightly warm or chilled in the refrigerator.
Notes
- If using canned sweet potatoes, make sure to drain and mash them before use.
- For a vegan version, substitute eggs and butter with plant-based alternatives like flax eggs and coconut oil, and use non-dairy milk.
- For a unique twist, add marshmallows on top during the last few minutes of baking for a sweet, gooey topping.
- If you prefer a homemade crust, you can make one using butter, flour, and cold water for a flakier texture.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 85mg
