Here’s a classic Sweet Potato Pie recipe—creamy, lightly spiced, and perfect for dessert any time of year.
Ingredients (Makes 1 9-inch pie)
For the Crust
- 1 9-inch (23 cm) pie crust, store-bought or homemade
For the Filling
- 2 cups (450 g) cooked and mashed sweet potatoes (about 2 medium)
- 3/4 cup (150 g) brown sugar
- 1/2 cup (120 ml) milk (or evaporated milk for richer flavor)
- 2 large eggs
- 1/4 cup (60 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Place pie crust in a 9-inch pie pan if not already done.
2. Prepare Filling
- In a large bowl, combine mashed sweet potatoes, brown sugar, milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt.
- Mix until smooth and creamy.
3. Assemble Pie
- Pour filling into prepared pie crust and smooth the top with a spatula.
4. Bake
- Bake for 50–60 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
- If the crust starts to brown too much, cover the edges with foil.
5. Cool
- Let the pie cool to room temperature, then refrigerate for at least 2 hours for best slicing.
6. Serve
- Serve plain, or top with whipped cream, toasted pecans, or a sprinkle of cinnamon.
Tips
- For extra richness, replace milk with half-and-half or evaporated milk.
- Sweet potatoes can be roasted, boiled, or microwaved before mashing.
- Pie tastes even better if made a day ahead, allowing flavors to meld.
If you want, I can also give a “keto-friendly sweet potato pie” version that uses almond flour crust and natural sweeteners for a low-carb dessert.
Do you want me to provide that keto version too?