Sweet Potato Pie

A comforting and nostalgic dessert featuring a rich blend of creamy sweet potatoes and warm spices, perfect for any occasion.

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

For the crust

For the filling

1 can (29 ounces) sweet potatoes, packed in syrup and drained Look for high-quality brands like Libby’s.
1/2 cup butter, melted Use unsalted butter for better control over sweetness.
1/2 cup granulated sugar Adjust based on the sweetness of sweet potatoes.
1/2 cup brown sugar Light or dark works; dark adds a depth of flavor.
1/2 cup evaporated milk Can use coconut milk for a non-dairy option.
2 large eggs, room temperature Helps achieve custard-like texture.
1/2 teaspoon ground nutmeg Freshly ground is best!
1/2 teaspoon ground cinnamon A warm spice that rounds out the flavor.
1 teaspoon vanilla extract Homemade or high-quality store-bought.

Preparation

Preheat your oven to 350°F (175°C).
Place the unbaked pie crust in a 9-inch pie pan and cinch the edges. Bake for about 10 minutes until lightly golden. Let it cool.
In a large bowl, combine sweet potatoes, melted butter, granulated sugar, brown sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla. Beat with a hand mixer on medium speed until smooth (5-6 minutes).
Pour the sweet potato filling into the cooled crust.

Baking

Cover the pie loosely with aluminum foil to prevent over-browning and bake for 50 minutes.
Remove the foil and bake for another 20-30 minutes until the center is set and a knife inserted comes out clean.

Cooling and Serving

Don't rush the cooling process; a warm pie can spoil the presentation. Avoid overmixing when incorporating the filling to prevent cracks.