Description
A classic sweet potato pie with a velvety filling, buttery crust, and warm cinnamon, nutmeg, and ginger flavors—perfect for any occasion!
Ingredients
Scale
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