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

Scale

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

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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.