Sweet Potato Pie Don’t LOSE this Recipe!
Classic Sweet Potato Pie is a Southern staple known for its silky texture and warm spice profile. While pumpkin pie relies heavily on a complex spice blend, a great sweet potato pie focuses on the natural creaminess and earthiness of the tubers, brightened with vanilla and nutmeg.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust (or 1 package frozen pie shells)
- 1 lb cooked, mashed sweet potatoes (or 1 can (15 oz) sweet potato puree)
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Optional: whipped cream for serving
Instructions
- Prep the potatoes: If using fresh sweet potatoes, boil them whole with the skin on until tender (40–50 minutes). Run them under cold water to slip the skins off, then mash until completely smooth. Using a hand mixer here helps aerate the potatoes for a lighter filling.
- Mix the base: In a large bowl, blend the mashed sweet potatoes with the melted butter.
- Combine ingredients: Stir in the sugar, beaten eggs, evaporated milk, vanilla, cinnamon, and nutmeg. Use a whisk or electric mixer on medium speed to ensure the custard is uniform and free of lumps.
- Bake: Pour the mixture into the unbaked pie shell. Bake at 350°F (175°C) for 55–60 minutes.
- The Jiggle Test: The pie is done when the edges are set and slightly puffed, but the center has a very slight jiggle when the pan is nudged. It will firm up completely as it cools.
The Secret to Silkiness: If you want a truly professional “bakery style” texture, pass your mashed sweet potatoes through a fine-mesh sieve or food mill before mixing. This removes any fibrous “strings” that can naturally occur in the potatoes.
