This sweet potato pie is a warm, comforting dessert with a smooth filling that has just the right amount of spice. Topped with a flaky crust, it’s a real treat for the taste buds!
I love making this pie for family gatherings. There’s something special about sharing a slice while everyone enjoys the sweet aroma wafting through the kitchen. It always brings smiles! 😊
Key Ingredients & Substitutions
Sweet Potatoes: They are the star of the pie! You can use fresh or canned sweet potatoes. For canned, use about 2 cups and drain well to get the right consistency. If you want a different flavor, pumpkin can be a great substitute too!
Pie Crust: A homemade pie crust is fantastic, but you can also use a store-bought one if you’re short on time. If you want a gluten-free option, look for gluten-free pie crusts available at many stores.
Milk: I use evaporated milk for creaminess, but whole milk works just fine. If you’re lactose-free, almond or soy milk can also be a good swap, though it might slightly change the flavor.
Spices: Cinnamon and nutmeg give depth to the flavor. If you’re out of nutmeg, a bit more cinnamon can work. Don’t skip the salt, as it balances the sweetness perfectly!
What’s the Best Way to Cook Sweet Potatoes for Pie?
Cooking sweet potatoes correctly makes a big difference in your pie’s flavor and texture. Here’s how I do it:
- Boiling: Peel and cut sweet potatoes into chunks, then boil in water until tender (about 15-20 mins).
- Baking: Slice them in half, place cut-side down on a baking sheet and bake at 400°F (200°C) for about 45-60 mins.
After cooking, let them cool and then mash until smooth. No lumps, please! This makes for a creamier filling.
Sweet Potato Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked pie crust
- 2 cups cooked and mashed sweet potatoes (about 2 large sweet potatoes)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup evaporated milk or whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- Whipped cream for garnish
- Ground cinnamon or nutmeg for sprinkling
How Much Time Will You Need?
This Sweet Potato Pie takes about 20 minutes to prepare and then an hour of baking time. After that, it’s best to let it cool for at least 2 hours in the refrigerator before serving. So, all in all, it will take about 3 hours and 20 minutes, including cooling time, before this delicious dessert is ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’ll be hot and ready for your pie once you’re finished preparing the filling.
2. Prepare the Pie Crust:
Take your unbaked pie crust and place it into a 9-inch pie plate. Feel free to crimp the edges however you like. Once that’s done, set the crust aside while you make the filling.
3. Cook and Mash the Sweet Potatoes:
If you haven’t cooked your sweet potatoes, do that by boiling or baking them until they are tender. Let them cool a bit, then peel and mash them until they’re nice and smooth. About 2 cups of mashed sweet potatoes should do the trick!
4. Mix the Filling:
In a large mixing bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, and melted butter. Mix everything together until it’s well combined and smooth.
5. Add the Eggs:
Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This helps give your pie filling a lovely texture!
6. Stir in the Wet Ingredients and Spices:
Now, pour in the evaporated milk, add the vanilla extract, and sprinkle in the cinnamon, nutmeg, ginger (if using), and salt. Mix until the filling is altogether smooth and creamy.
7. Fill the Pie Crust:
Carefully pour the sweet potato filling into your prepared pie crust. Use a spatula to smooth the top so it looks nice and even.
8. Bake the Pie:
Place the pie in your preheated oven and bake for 55 to 60 minutes. You’ll know it’s done when a knife inserted near the center comes out clean and the filling is set but may still wiggle slightly in the center.
9. Cool the Pie:
Take the pie out of the oven and let it cool completely on a wire rack. This will help the filling set even more firmly.
10. Chill the Pie:
Once the pie has cooled, pop it into the refrigerator and let it chill for at least 2 hours. This enhances the flavors and makes it even more delicious when served!
11. Serve and Enjoy:
When you’re ready to serve, slice up the pie and top each slice with a dollop of whipped cream. A sprinkle of ground cinnamon or nutmeg adds a lovely touch!
Enjoy your smooth, spiced, and sweet homemade Sweet Potato Pie! It’s perfect for family gatherings or a cozy night in. 😊
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
Absolutely! Canned sweet potatoes are a great shortcut. Use about 2 cups, and make sure to drain them well before mashing for the right consistency in your pie filling.
How Do I Know When the Pie Is Done Baking?
The pie is ready when a knife inserted near the center comes out clean and the filling is set but still has a slight jiggle. It will firm up as it cools!
Can I Make This Pie Ahead of Time?
Yes, you can! Sweet potato pie is great for making in advance. Just bake and cool the pie, then store it in the refrigerator for up to 3 days before serving. It can also be frozen—just wrap it tightly and thaw in the fridge before serving.
What’s the Best Way to Store Leftover Pie?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also cover it with plastic wrap or aluminum foil. To enjoy again, simply slice and serve cold or gently reheat in the oven.
