Description
This Southern-inspired sweet potato pie is a creamy, spiced Thanksgiving classic. With its custard-like filling and flaky crust, it’s a dessert that never goes out of style. Perfect for family gatherings, fall dinners, and holiday feasts.
Ingredients
- 2 medium sweet potatoes (about 1 ½ pounds)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar (or ½ cup granulated + ½ cup brown sugar)
- ½ cup evaporated milk (or whole milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 350°F (175°C).
- Wash, peel, and cut sweet potatoes into chunks. Boil or bake until fork-tender.
- Mash the sweet potatoes until smooth (or use a hand mixer for creaminess).
- In a mixing bowl, combine mashed sweet potatoes, melted butter, sugar, eggs, milk, vanilla, and spices. Mix until silky smooth.
- Pour filling into the unbaked pie crust.
- Bake for 55–60 minutes, or until the pie is set but slightly jiggly in the center.
- Remove from oven and let cool completely. The pie will continue to firm up as it cools.
- Serve with whipped cream or a sprinkle of cinnamon on top.
Notes
- For deeper flavor, roast the sweet potatoes instead of boiling.
- Pie can be made 1–2 days ahead; store in the refrigerator.
- Freeze leftovers for up to 3 months. Thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern / American