Name: Sweet Potato Pie Perfection – Creamy, Velvety & Southern-Style Dessert Masterpiece
Ingredients: 2 cups mashed cooked sweet potatoes (about 2–3 large sweet potatoes); 1 cup granulated sugar; ½ cup brown sugar; ½ cup unsalted butter, melted; 3 large eggs, room temperature; 1 cup evaporated milk (or half & half); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon salt; 1 unbaked 9-inch pie crust (homemade or store-bought); Optional: 1 tablespoon sugar to sprinkle over the edges

Ingredients

Scale

For the Pie Filling:

2 cups mashed cooked sweet potatoes (about 2–3 large sweet potatoes)
1 cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, melted
3 large eggs, room temperature
1 cup evaporated milk (or half & half)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

For the Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)
Optional: 1 tablespoon sugar to sprinkle over the edges

Instructions

Step 1: Prepare and Cook the Sweet Potatoes

Wash sweet potatoes well, then place them on a baking sheet and bake at 400°F (205°C) for 45–60 minutes until soft. Baking enhances natural sweetness more than boiling.
Once cooled slightly, peel off the skins and mash until smooth and lump-free.

Step 2: Preheat the Oven

Reduce oven temperature to 350°F (175°C). Position your rack in the center of the oven.

Step 3: Mix the Filling

In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, and vanilla. Mix well until silky and smooth.
Add eggs one at a time, whisking gently.
Pour in evaporated milk and mix until the filling becomes creamy and pourable.
Add cinnamon, nutmeg, ginger, and salt—these spices transform the pie into pure comfort.

Step 4: Fill the Pie Crust

Place your unbaked pie crust in a 9-inch pie dish.
Pour the filling in slowly to avoid air bubbles.
Smooth the top with a spatula.

Step 5: Bake to Perfection

Bake for 55–70 minutes, depending on your oven.
The pie is done when the center is set but still jiggles slightly when the pan is gently shaken.
Cool for at least 2 hours, allowing the filling to finish setting.

Step 6: Serve or Chill

Sweet potato pie tastes wonderful warm, room temperature, or chilled.
Chilling deepens the flavor and firms the texture beautifully.

Notes

Baking sweet potatoes instead of boiling brings out caramelized sweetness, making the pie more flavorful.
Use room-temperature eggs to ensure a smooth, creamy custard texture.
Don’t overbake. Overbaking results in cracks and a dry filling.
For best texture, allow the pie to cool completely before slicing.