Description
This classic Sweet Potato Pie recipe features a flaky pie crust filled with a smooth, spiced sweet potato custard that’s both creamy and comforting. Perfect for holiday gatherings or any time you crave a cozy, sweet dessert with warm notes of cinnamon and nutmeg.
Ingredients
Scale
Pie Crust
- 1 deep dish pie crust
Filling
- 2 lbs. sweet potatoes
- 6 Tbsp salted butter, melted & cooled
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
- 1/3 cup evaporated milk
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the sweet potatoes and later the pie crust.
- Bake Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Prick them several times with a fork to allow steam to escape. Place them on a parchment-lined baking sheet and bake for 50-60 minutes until they are tender when pierced. Remove and allow them to cool.
- Pre-bake Pie Crust: Reduce the oven temperature to 350°F. Prick the bottom and sides of the pie crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dry beans to keep the crust flat. Bake for 15 minutes, then remove weights and parchment and continue baking for another 10 minutes. Let the crust cool before filling.
- Prepare Filling: Scoop about 2 cups of the cooled sweet potato flesh into a large mixing bowl and mash it until smooth.
- Add Flavorings: Mix in the melted butter, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Blend everything together until the mixture is smooth and well combined.
- Incorporate Eggs and Milk: Add the eggs and evaporated milk to the sweet potato mixture and blend thoroughly until the filling is smooth and uniform.
- Fill and Bake Pie: Pour the filling into the prepared pie crust. To prevent the crust edges from over-browning, create a foil ring around the edges. Bake at 350°F for 50-55 minutes, or until the filling is mostly set but still has a slight jiggle in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour to let the filling set properly before slicing and serving.
Notes
- Make sure sweet potatoes are fully cooked and tender for a smooth filling.
- Using pie weights prevents the crust from puffing up and ensures even baking.
- The slight jiggle in the center after baking ensures the pie is not overbaked and remains creamy.
- Allow the pie to cool completely to get clean slices when serving.
- Can be served with whipped cream or a scoop of vanilla ice cream for extra indulgence.
