Why You’ll Love This
A southern sweet potato pie is always on the table for Thanksgiving and Christmas. This easy pie is creamy roasted sweet potatoes combined with just the right fall spices, eggs, butter, and sugar. Southern sweet potato pie uses the same basic pumpkin pie spices. If you like pumpkin pie you will definitely enjoy a sweet potato pie. The texture and spices are similar in both pies. Sweet potato pies tend to be lighter in texture. This sweet potato pie and our fabulous from-scratch Gingersnap Crust Pumpkin Pie recipe would be the perfect desserts for your Thanksgiving and Christmas dinners.
Ingredients
Sweet potatoes – For this sweet potato pie recipe, you will need about 3 medium size potatoes.Unsalted butterDark brown sugar – Light brown sugar works just fine but the dark brown adds that little depth of molasses flavor that we love in this pie. We also find this pie is sweet enough without adding granulated sugar.Evaporated milk – Half and half or heavy cream will work too.EggsGround nutmeg, Ginger, Cinnamon, and Kosher salt – The classic spices that give this pie its traditional flavor.All-purpose flour – Only 1 tablespoon is used to help thicken the custard.Vanilla extractOne 9-inch pie crust – Homemade or store-bought. See our Apple Pie for crust recipe.
How to Make Sweet Potato Pie
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prick the potatoes in several places with the tip of a paring knife or the tines of a fork. Bake the sweet potatoes for 50-60 minutes or until a knife inserts easily into the center. Remove and let cool just long enough to be easy to handle. Reduce the oven to 350 degrees F. We also love the roasted sweet potato flavor for our Easy Sweet Potato Casserole. Prepare the pie crust per the package instructions. Place the pie crust in the pie plate and crimp the edges. Refrigerate until ready to fill. When the potatoes are cool enough to handle remove the skins. It should release easily. Place the sweet potato pulp in a large mixing bowl. Use an electric mixer to beat the sweet potatoes until smooth and creamy. Pull out any of those pesky long strings. Add the butter to the mashed sweet potatoes and mix to combine. Add the dark brown sugar, evaporated milk, eggs, nutmeg, ginger, cinnamon, vanilla, salt, and flour. Beat until smooth. Pour into the prepared pie crust. Bake the pie for 55 to 60 minutes or until the very center just barely jiggles. Remove and let cool on a wire rack for at least 2 hours. Then refrigerate for at least 3 hours or until set. I usually chill my pies overnight. Slice and serve at room temperature, warm, or cold. Top with a dollop of whipped cream if desired.
Tips
You will need 2 cups of mashed sweet potatoes. That’s about 3 medium sweet potatoes.You can also cube and boil the sweet potatoes but be sure to drain them well. You don’t want extra water in the pie filling. Roasted sweet potatoes have a lot more flavor!We love a homemade pie crust but store-bought pie crust works as well.The pie is baked fully when it just barely jiggles in the center. Don’t overbake the pie. Overbaking the pie will cause it to crack in the center as it cools and result in a dense filling.
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