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If you’re looking for a dessert that combines luscious creaminess with the comforting warmth of autumn spices, this Sweet Potato Pie Recipe is absolutely the one to try. This classic Southern favorite transforms simple sweet potatoes into a delightfully smooth, spiced filling nestled in a flaky pie crust that will have everyone asking for seconds. Whether it’s a holiday centerpiece or a cozy weekend treat, this pie delivers a perfect balance of sweet and savory flavors that melt in your mouth and bring a nostalgic hug in every bite.
Ingredients You’ll Need
This Sweet Potato Pie Recipe shines because of its simple ingredients that each play a vital role in creating the perfect flavor and texture. Nothing fancy here, just classic pantry staples that come together beautifully.
- Deep dish pie crust: Provides a buttery, flaky base that holds the creamy filling perfectly.
- Sweet potatoes: The star of the show, offering natural sweetness and a velvety texture.
- Salted butter: Adds richness and helps deepen the flavor profile.
- Brown sugar: Brings a molasses-like sweetness that complements the spices.
- Granulated sugar: Balances the sweetness with a clean finish.
- Vanilla extract: Adds a warm, floral undertone to the filling.
- Cinnamon: A classic spice that enhances the autumnal appeal.
- Nutmeg: Provides subtle earthiness and enhances the warm spice notes.
- Salt: Crucial for balancing the sweetness and intensifying flavors.
- Evaporated milk: Makes the filling creamy without being too heavy.
- Large eggs: Bind the filling together and give it a custard-like consistency.
How to Make Sweet Potato Pie Recipe
Step 1: Prepare the Oven and Sweet Potatoes
Start by preheating your oven to 400°F – this high heat will bake the sweet potatoes until they’re irresistibly tender. After washing and drying them, prick the potatoes several times with a fork to allow steam to escape during baking. Pop them on a parchment-lined baking sheet and bake for about 50 to 60 minutes. When done, the sweet potatoes should yield easily to a fork. Let them cool before peeling to avoid burning your fingers.
Step 2: Blind Bake the Pie Crust
Reduce the oven temperature to 350°F while the sweet potatoes rest. Prepare your pie crust by pricking the bottom and sides with a fork to prevent bubbling. Line it with parchment paper and fill it with pie weights or dry beans – this step keeps the crust from puffing up during baking. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. Set the crust aside to cool completely; this ensures a crisp base ready for the luscious filling.
Step 3: Make the Filling
Once your sweet potatoes are cool enough to handle, scoop about 2 cups of the flesh into a large bowl and mash until smooth. This creamy base is what makes the pie absolutely dreamy. Then, stir in the melted salted butter, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Blend everything until the mixture is perfectly smooth and fragrant with warming spices.
Step 4: Combine Eggs and Evaporated Milk
To achieve that smooth, custardy texture, whisk in the eggs along with the evaporated milk carefully. This combination will set the filling beautifully in the oven without turning rubbery, creating a delicate balance of creaminess and structure.
Step 5: Bake the Pie
Pour the filling into your pre-baked pie crust. To prevent the crust edges from getting too dark, wrap a foil ring around the sides. Bake the pie at 350°F for 50 to 55 minutes. The center should have a slight jiggle when you gently shake the pan, indicating a perfectly baked custard. After baking, remove the pie and let it cool on the counter for at least an hour to allow the filling to set fully.
How to Serve Sweet Potato Pie Recipe
Garnishes
Elevate your slice of sweet potato pie by topping it with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream – both add a delightful contrast to the warm spices and creamy filling. A sprinkle of toasted pecans or a light dusting of cinnamon can add a lovely crunch and aroma that intensifies the pie’s comforting flavors.
Side Dishes
Sweet Potato Pie Recipe pairs wonderfully with a cup of hot coffee or chai tea, making it an ideal dessert after a cozy family dinner. For gatherings, consider serving it alongside spiced nuts or a simple fruit salad to add a refreshing balance to the richness of the pie.
Creative Ways to Present
Imagine serving your sweet potato pie in mini tart shells for charming individual portions – perfect for parties or holiday buffets. Alternatively, try drizzling a warm caramel or bourbon sauce on each slice to add an extra layer of indulgence. For a festive touch, garnish with candied orange peel to complement the sweet potato’s natural sweetness.
Make Ahead and Storage
Storing Leftovers
This Sweet Potato Pie Recipe keeps beautifully in the fridge for up to 4 days when covered tightly with plastic wrap or in an airtight container. Chilling helps the flavors meld even further, so leftovers often taste just as amazing — if not better — the next day.
Freezing
If you want to enjoy this pie at a later time, it freezes wonderfully. Wrap the whole pie or individual slices securely in plastic wrap and then foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight for the best texture.
Reheating
To warm leftovers without drying out the creamy filling, gently reheat slices in a preheated 325°F oven for about 15 to 20 minutes. Avoid the microwave if you want to preserve that perfectly smooth texture. You can also enjoy it cold with a scoop of ice cream if you prefer!
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes give the best flavor and texture for this Sweet Potato Pie Recipe, you can use canned sweet potatoes in a pinch. Just be sure to drain them well and taste for sweetness before adding sugars, since canned versions tend to be a bit sweeter.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can mix whole milk with a tablespoon of heavy cream or use coconut milk for a dairy-free twist. Just keep in mind this may slightly alter the richness and flavor of the pie.
How do I prevent a soggy pie crust?
Blind baking the pie crust beforehand, as outlined in this recipe, is key to a crisp base. Also, letting the crust cool completely before adding the filling helps maintain a flaky texture without sogginess.
Can I make this recipe vegan or egg-free?
To make a vegan version, swap butter with plant-based margarine, use a vegan pie crust, replace eggs with flax eggs (flaxseed meal mixed with water), and use coconut milk or almond milk instead of evaporated milk. The texture may vary slightly but it can still be delicious!
Why does my sweet potato pie crack on the surface?
Cracking happens if the pie is overbaked or cooled too quickly. Bake just until the center has a slight jiggle and cool it gradually at room temperature before refrigerating to prevent cracks from forming on the surface.
Final Thoughts
There’s something truly magical about baking this Sweet Potato Pie Recipe from scratch – it fills your kitchen with heartwarming aromas and results in a dessert that’s rich, creamy, and full of soulful flavor. Whether you’re sharing it with family or enjoying a peaceful moment alone, this pie has a way of making every bite memorable. So go ahead, give it a try and bring a slice of Southern comfort to your table!
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Print
Sweet Potato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Sweet Potato Pie recipe features a rich, creamy filling made from baked sweet potatoes blended with warm spices, sugar, butter, and evaporated milk, all nestled in a flaky deep dish pie crust. Perfect for a comforting dessert or holiday treat, it combines the natural sweetness of sweet potatoes with the delicate aroma of cinnamon and nutmeg, baked to golden perfection.
Ingredients
Pie Crust
- 1 deep dish pie crust
Sweet Potato Filling
- 2 lbs. sweet potatoes
- 6 Tbsp salted butter, melted & cooled
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
- 1/3 cup evaporated milk
- 2 large eggs
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Wash and dry the sweet potatoes, prick them several times with a fork, place on a parchment-lined baking sheet, and bake for 50-60 minutes or until tender. Allow to cool to handle safely.
- Prepare Pie Crust: Lower oven temperature to 350°F. Prick the bottom and sides of the pie crust with a fork, line with parchment paper, add pie weights or dry beans, and bake for 15 minutes. Remove weights and parchment, then bake for an additional 10 minutes. Let cool.
- Mash Sweet Potato Flesh: Scoop about 2 cups of sweet potato flesh into a large bowl and mash until smooth.
- Add Flavorings: Add melted butter, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt to the mashed sweet potatoes and blend until smooth and well combined.
- Incorporate Eggs and Milk: Blend in the two large eggs and evaporated milk until the mixture is fully combined and smooth.
- Fill and Bake Pie: Pour the filling into the prepared pie crust. Place a foil ring around the edges to prevent over-browning. Bake at 350°F for 50-55 minutes or until mostly set with a slight jiggle in the center.
- Cool Before Serving: Remove the pie from the oven and let it cool at room temperature for at least 1 hour to set properly before slicing and serving.
Notes
- Be sure to cool the sweet potatoes before scooping and mashing to avoid burns.
- Use pie weights or dry beans to prevent the crust from puffing up during blind baking.
- The pie may still jiggle slightly in the center when done; it will firm up as it cools.
- To save time, sweet potatoes can be cooked in advance and refrigerated before making the filling.
- Serve with whipped cream or vanilla ice cream for an extra treat.
