There’s nothing quite as comforting as a slice of Sweet Potato Pie. This classic Southern dessert is rich, creamy, and spiced to perfection, making it a favorite for holidays, family gatherings, or anytime you crave something sweet. With its velvety filling and flaky crust, this pie is a showstopper that’s surprisingly easy to make. Whether you’re a seasoned baker or a beginner, this recipe will guide you to pie perfection. Let’s get started!
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Why You’ll Love This Recipe
- Rich and Creamy: The sweet potato filling is smooth, decadent, and perfectly spiced.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Crowd-Pleasing: A guaranteed hit at holiday dinners or potlucks.
- Comfort Food at Its Best: Warm, spiced, and utterly satisfying.
- Versatile: Enjoy it as a dessert or even for breakfast (we won’t judge!).
Ingredients Breakdown
- Sweet potatoes (2 large, cooked and mashed): The base of the pie, offering a natural sweetness and smooth texture.
- Granulated sugar (1 cup) & Brown sugar (½ cup, packed): Sweeteners that add depth and richness to the filling.
- Unsalted butter (½ cup, melted): Provides richness and a smooth texture to the pie filling.
- Evaporated milk (½ cup): Adds a creamy consistency to the filling.
- Large eggs (2, beaten): Helps set the pie and create a smooth, firm filling.
- Vanilla extract (1 tsp): Enhances the sweetness and depth of flavor.
- Ground cinnamon (1 tsp), Ground nutmeg (½ tsp), Ground ginger (¼ tsp): These warm spices are key to the classic sweet potato pie flavor.
- Salt (¼ tsp): Balances the sweetness and enhances all the flavors.
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Tips and Tricks
- Cook the Sweet Potatoes Properly: Boil or bake the sweet potatoes until tender, then mash them until smooth. Avoid overmixing to prevent a gummy texture.
- Use Room Temperature Ingredients: Ensure the eggs and evaporated milk are at room temperature for a smoother filling.
- Blind Bake the Crust: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.
- Adjust Spices: Feel free to tweak the spice levels to suit your taste.
Variations and Customizations
- Marshmallow Topping: Add a layer of mini marshmallows on top during the last 5 minutes of baking for a sweet, gooey finish.
- Pecan Streusel: Sprinkle a mixture of chopped pecans, brown sugar, and butter over the filling before baking for a crunchy topping.
- Gluten-Free Option: Use a gluten-free pie crust to accommodate dietary restrictions.
- Dairy-Free Version: Substitute butter with coconut oil and evaporated milk with coconut milk.
Pairing Suggestions
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich pie.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Caramel Drizzle: Drizzle warm caramel sauce over each slice for extra decadence.
- Coffee or Tea: Pair with a cup of coffee or spiced chai tea for a cozy treat.
Storage Instructions
- Refrigerator: Store leftover pie in an airtight container or covered with plastic wrap for up to 4 days.
- Freezer: Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Warm individual slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 10 minutes.
Popular Questions
1. Can I use canned sweet potatoes?
Yes, but make sure to drain and mash them thoroughly. Fresh sweet potatoes are preferred for the best flavor.
2. Can I make this pie ahead of time?
Absolutely! Bake the pie a day in advance and store it in the refrigerator. Serve at room temperature or reheat slightly.
3. How do I prevent cracks in the filling?
Avoid overbaking and let the pie cool gradually in the oven with the door slightly open.
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4. Can I use a different type of milk?
Yes, you can substitute evaporated milk with whole milk, half-and-half, or even almond milk.
Sweet Potato Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
A classic sweet potato pie with a velvety filling, buttery crust, and warm cinnamon, nutmeg, and ginger flavors—perfect for any occasion!
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Ingredients
For the Filling:
- 2 large sweet potatoes (cooked and mashed until smooth)
- 1 cup granulated sugar (adds sweetness and structure)
- ½ cup packed brown sugar (for a deeper, caramel-like flavor)
- ½ cup unsalted butter (melted, for richness)
- ½ cup evaporated milk (creates a creamy texture)
- 2 large eggs (beaten, to bind the filling)
- 1 tsp vanilla extract (enhances the flavor)
- 1 tsp ground cinnamon (warm and aromatic)
- ½ tsp ground nutmeg (adds a hint of spice)
- ¼ tsp ground ginger (for a subtle kick)
- ¼ tsp salt (balances the sweetness)
For the Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, evaporated milk, and beaten eggs. Mix until smooth and well combined. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt.
- Assemble the Pie: Fit the unbaked pie crust into a 9-inch pie dish. Pour the sweet potato mixture into the crust, spreading it evenly with a spatula.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Cool and Serve: Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Notes
- For a smoother filling, blend the sweet potato mixture in a food processor or blender.
- If the crust edges brown too quickly, cover them with aluminum foil halfway through baking.
- Double the recipe to make two pies for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
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