Sweet Potato Pie recipe

This classic Southern sweet potato pie is creamy, rich, and packed with warm spices. It’s a delicious alternative to pumpkin pie and perfect for the holidays or any special occasion.

Ingredients

For the Pie Crust:

• 1 ½ cups (190g) all-purpose flour
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cubed
• 4-5 tablespoons ice water

(Or use a store-bought pie crust for convenience.)

For the Sweet Potato Filling:

• 2 cups (450g) mashed sweet potatoes (about 2 medium sweet potatoes)
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar
• ½ cup (120ml) evaporated milk
• 2 large eggs
• ¼ cup (55g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

Instructions

1. Prepare the Sweet Potatoes

1. Preheat your oven to 200°C (400°F).
2. Wash and pierce the sweet potatoes with a fork. Bake for 45-50 minutes until soft.
3. Let them cool, then peel and mash until smooth.

2. Make the Pie Crust (Skip if using store-bought)

1. In a bowl, mix the flour and salt.
2. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add ice water gradually, mixing until the dough holds together.
4. Shape into a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out on a floured surface and fit into a 9-inch pie pan. Trim and flute the edges.

3. Prepare the Filling

1. In a large bowl, whisk together the mashed sweet potatoes, sugars, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.

4. Assemble and Bake

1. Pour the filling into the prepared pie crust.
2. Bake at 175°C (350°F) for 50-55 minutes, until the center is set and a toothpick inserted comes out clean.
3. Let cool completely before slicing.

5. Serve and Enjoy

• Serve at room temperature or chilled.
• Top with whipped cream or a sprinkle of cinnamon.

Tips for the Best Sweet Potato Pie

Roast the sweet potatoes instead of boiling them for a richer flavor.
Use brown sugar for extra depth and caramel-like sweetness.
Let the pie cool completely before slicing for the best texture.
Store leftovers in the fridge for up to 4 days.

This sweet potato pie is creamy, spiced, and absolutely delicious!