Hey there, friend! If you’re looking for a dessert that feels like a warm hug, you’ve come to the right place. Sweet potato pie is one of those timeless treats that never goes out of style. It’s creamy, spiced to perfection, and has that irresistible caramelized sweetness that makes you want to grab a second slice (or maybe a third—no judgment here!). Trust me, this recipe is a game-changer. Whether you’re a seasoned baker or just dipping your toes into the world of pies, this one’s for you. Let’s get baking!
Why You’ll Love Sweet Potato Pie
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a holiday feast, a cozy family gathering, or just because it’s Tuesday, this pie is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for holidays, potlucks, or a simple weeknight treat. Imagine the aroma of cinnamon and nutmeg filling your kitchen as you pull this beauty out of the oven.
Budget-Friendly: Uses simple, pantry-friendly ingredients. No fancy stuff here just good, honest flavors that come together beautifully.
Quick and Easy: Straightforward steps that even beginners can follow. If you’ve ever been intimidated by pie-making, this recipe will change your mind.
Customizable: Love a little extra spice? Add a pinch of ginger or cloves. Prefer a smoother texture? Blend the filling until it’s silky smooth.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s the kind of dessert that disappears fast, so make sure you save yourself a slice!
Ingredients in Sweet Potato Pie
Here’s the magic of this pie it’s made with just a few simple ingredients, but the result is pure comfort in every bite. Let’s break it down:
Sweet Potatoes: The star of the show. Roasted until tender and caramelized, they bring natural sweetness and a velvety texture to the pie.
Pie Crust: Whether homemade or store-bought, a flaky, buttery crust is the perfect base for this creamy filling.
Eggs: They help bind the filling and give it that luscious, custard-like consistency.
Brown Sugar: Adds depth and a hint of molasses flavor that complements the sweet potatoes beautifully.
Spices: Cinnamon, nutmeg, and a touch of vanilla create that warm, cozy flavor we all love.
Butter: Because everything’s better with a little butter, right? It adds richness and a silky finish to the filling.
Milk or Cream: For that creamy, dreamy texture that makes this pie irresistible.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Let’s dive into the steps to create this flavorful masterpiece:
Instructions
Preheat Your Oven: Start by preheating your oven to the right temperature. This ensures even baking and a perfectly golden crust.
Prepare the Filling: In a large bowl, combine the roasted sweet potato puree, eggs, brown sugar, spices, and melted butter. Mix until smooth and creamy.
Prepare the Crust: Roll out your pie crust and gently place it into your pie dish. Crimp the edges for a beautiful finish.
Assemble the Pie: Pour the sweet potato filling into the prepared crust and spread it evenly.
Bake to Perfection: Bake until the filling is set and the crust is golden brown. Your kitchen will smell amazing!
Cool and Serve: Let the pie cool completely before slicing. This allows the flavors to settle and makes for cleaner slices.
Nutrition Facts
Servings: 8
Calories per serving: 320
Preparation Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
How to Serve Sweet Potato Pie
This pie pairs wonderfully with various toppings and accompaniments. Here are a few serving suggestions to enhance your dessert experience:
Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich filling.
Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for the ultimate indulgence.
Caramel Drizzle: A drizzle of caramel sauce takes this pie to the next level.
Pecans: Sprinkle chopped pecans on top for a delightful crunch.
Fresh Berries: Add a handful of fresh berries for a pop of color and a hint of tartness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Roast the Sweet Potatoes: Roasting the sweet potatoes instead of boiling them intensifies their natural sweetness.
Blend for Smoothness: For an ultra-smooth filling, blend the sweet potato mixture in a food processor or blender.
Chill the Crust: If using a homemade crust, chill it before baking to prevent shrinkage.
Storage Tips: Store leftovers in the refrigerator for up to 3 days. Reheat gently or enjoy cold.
Freeze for Later: This pie freezes beautifully. Wrap it tightly and freeze for up to 2 months.
FAQ Section
- Can I use canned sweet potatoes?
Yes, you can! Just make sure to drain and mash them well before using. - Can I make this pie ahead of time?
Absolutely! Bake it a day in advance and store it in the refrigerator. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze this pie?
Yes! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving. - What’s the best way to reheat this pie?
Reheat in the oven at 300°F for 10-15 minutes or in the microwave in short intervals. - Can I use a different crust?
Of course! A graham cracker crust or gluten-free crust works well too. - Can I reduce the sugar?
Yes, you can adjust the sugar to your taste, but keep in mind it may affect the texture slightly. - Can I add marshmallows on top?
Absolutely! Add marshmallows during the last few minutes of baking for a fun twist. - What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie has a richer, creamier texture and a slightly sweeter flavor compared to pumpkin pie. - Can I make mini pies instead?
Yes! Use a muffin tin and adjust the baking time accordingly.
Conclusion
There you have it a sweet potato pie recipe that’s as comforting as it is delicious. Whether you’re baking for a special occasion or just because, this pie is sure to bring smiles to the table. So grab your apron, preheat that oven, and let’s make some memories. Trust me, once you try this recipe, it’ll become a staple in your kitchen. Happy baking!
Sweet Potato Pie: A Cozy Slice of Comfort
- Prep Time: 30 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This classic Sweet Potato Pie is rich, creamy, and full of warm spices like cinnamon and nutmeg. Made with mashed sweet potatoes, a buttery filling, and a flaky crust, it’s the perfect dessert for holidays, family gatherings, or anytime you crave a slice of Southern comfort. Serve with whipped cream or vanilla ice cream for an extra treat!
Ingredients
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2 cups mashed sweet potatoes (about 3 medium sweet potatoes)
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1/2 cup unsalted butter, melted
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1 cup granulated sugar (adjust to taste)
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1/2 cup packed brown sugar
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1/2 cup evaporated milk
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2 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger (optional)
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1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
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Prepare the Sweet Potatoes:
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Preheat the oven to 375°F (190°C).
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Wash, peel, and boil sweet potatoes until tender, about 20–25 minutes. Drain and mash until smooth.
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Make the Filling:
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In a large mixing bowl, combine mashed sweet potatoes and melted butter. Mix until smooth.
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Add granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger (if using). Mix well until all ingredients are fully incorporated and the filling is smooth.
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Assemble the Pie:
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Roll out the pie crust and place it in a 9-inch pie dish. Crimp the edges if desired.
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Pour the sweet potato filling into the crust, spreading it evenly.
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Bake:
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Bake in the preheated oven for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
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Check the crust after 30 minutes and cover the edges with foil if they’re browning too quickly.
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Cool and Serve:
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Allow the pie to cool completely before slicing.
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Serve with whipped cream or a scoop of vanilla ice cream if desired.
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Notes
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For a smoother filling, blend the mixture in a food processor or blender.
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To save time, use canned sweet potato puree instead of boiling and mashing fresh sweet potatoes.
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Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg