Ingredients
For the Pie Filling:
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2 cups mashed sweet potatoes (about 2–3 large sweet potatoes)
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1 cup granulated sugar
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1/2 cup evaporated milk
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2 large eggs
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1/4 cup unsalted butter, melted
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
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.
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.
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.
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.
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.
Notes
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For the smoothest texture, blend the filling with a hand mixer or food processor.
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If the edges of the crust brown quickly, cover them with foil halfway through baking.
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Let the pie cool fully before slicing—this ensures clean, beautiful pieces.
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For extra richness, substitute evaporated milk with heavy cream.