🥧 Sweet Potato Pie – Full Detailed Recipe

Introduction

Sweet Potato Pie is a timeless Southern dessert that brings warmth, comfort, and nostalgia to every bite. With its silky texture, buttery crust, and fragrant blend of cinnamon, nutmeg, and vanilla, this pie has become a staple on Thanksgiving tables, Sunday dinners, potlucks, and celebrations across generations.

Unlike pumpkin pie, Sweet Potato Pie has a naturally richer flavor—earthy, sweet, and deeply satisfying. When baked properly, it’s smooth and custard-like, with a golden top and a flavor profile that feels like home. This recipe delivers the perfect balance of sweetness and spice while letting the natural taste of sweet potatoes shine through.

Whether you’re preparing it for the holidays or simply craving a slice of Southern comfort, this detailed guide will walk you through the best version of this classic dessert—complete with variations, tips, and serving suggestions to guarantee success every time.

Ingredients:

For the Pie Filling:

• 2 cups mashed sweet potatoes (about 2–3 large sweet potatoes)
• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 unbaked 9-inch pie crust (store-bought or homemade)

Preparation :

Step 1: Prepare the Sweet Potatoes

Wash the sweet potatoes well, then place them in a pot and cover with water. Boil for 40–45 minutes until completely tender. Alternatively, you can bake them at 400°F (200°C) for 1 hour to enhance sweetness. Once soft, let them cool slightly, peel the skin, and mash until smooth and lump-free.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted butter, evaporated milk, eggs, and vanilla extract. Whisk until smooth and fully incorporated. These ingredients create the creamy custard-like texture that makes Sweet Potato Pie special.

Step 3: Combine the Filling

Add the mashed sweet potatoes into the wet mixture. Sprinkle in the sugar, cinnamon, nutmeg, and salt. Whisk—or use a hand mixer—until the filling becomes velvety, glossy, and completely smooth. The mixture should be pourable but slightly thick.

Step 4: Prepare the Pie Crust

Place your unbaked pie crust in a 9-inch pie pan. Crimp the edges for decoration if desired. Lightly prick the bottom of the crust with a fork to prevent bubbling.

Step 5: Fill and Bake

Pour the sweet potato mixture into the pie crust and smooth the top with a spatula. Bake at 350°F (175°C) for 55–60 minutes or until the center is mostly set and only slightly jiggles. Remove from the oven and let it cool completely to firm up.

Variation

Here are some tasty variations to customize your Sweet Potato Pie:

1. Brown Sugar Sweet Potato Pie

Replace half or all of the granulated sugar with brown sugar for a deeper caramel flavor.

2. Sweet Potato Pie with Pecans

Sprinkle chopped pecans over the filling before baking for added crunch and nutty richness.

3. Spiced Sweet Potato Pie

Increase cinnamon to 1½ teaspoons and add ¼ teaspoon ginger for a warmer, autumn-inspired flavor.

4. Marshmallow Sweet Potato Pie

Top the pie with mini marshmallows during the last 10 minutes of baking for a playful twist.

5. Coconut Sweet Potato Pie

Add ½ cup shredded coconut and replace evaporated milk with coconut milk for a tropical version.

COOKING Note :

• For the smoothest texture, blend the filling with a hand mixer or food processor.
• If the edges of the crust brown quickly, cover them with foil halfway through baking.
• Let the pie cool fully before slicing—this ensures clean, beautiful pieces.
• For extra richness, substitute evaporated milk with heavy cream.

Serving Suggestions :

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Dust lightly with cinnamon or powdered sugar for presentation.
• Pair with a warm drink such as spiced chai, cinnamon latte, or black coffee.
• Decorate with roasted pecans or caramel sauce for a festive holiday dessert.

Tips :

• Bake the sweet potatoes instead of boiling for enhanced natural sweetness.
• Don’t overmix the filling—this prevents air bubbles and cracks.
• Allow the pie to rest at least 2 hours before slicing.
• Use room-temperature ingredients for a smoother filling.
• Make the pie a day ahead; flavors deepen beautifully overnight.

Prep Time:

20 minutes

Cooking Time:

55–60 minutes

Total Time:

1 hour 20 minutes

Nutritional Information : (Approx. per slice, 8 slices total)

Calories: ~310
Protein: ~4g
Sodium: ~210mg

FAQs

1. Can I make Sweet Potato Pie ahead of time?

Yes! It actually tastes better the next day. Store in the refrigerator and bring to room temperature before serving.

2. Can I freeze Sweet Potato Pie?

Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

3. Why did my pie crack on top?

Overbaking or high oven temperature can cause cracking. Remove when the center still has a slight wobble.

4. Can I use canned sweet potatoes?

Yes, but fresh sweet potatoes give a richer, more authentic flavor.

5. Should I blind-bake the crust?

It’s optional. For a firmer crust, blind-bake for 10 minutes before adding the filling.

Conclusion

Sweet Potato Pie is more than just a dessert—it’s a cherished tradition filled with warmth, history, and irresistible flavor. From its creamy texture to its comforting spices, every slice tells a story of Southern kitchens and family gatherings. Whether you prefer the classic version or enjoy experimenting with variations, this recipe ensures a perfect pie every time. Serve it on holidays or whenever you crave something sweet, nostalgic, and satisfying. One bite is all it takes to understand why this timeless dessert remains a beloved favorite.

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