Description
This classic sweet potato pie recipe is the ultimate fall treat, combining creamy mashed sweet potatoes with warm spices like cinnamon and nutmeg baked to perfection in a flaky pie crust. Perfect for holiday gatherings or cozy autumn desserts.
Ingredients
Scale
Pie Filling
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Crust
- 1 pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the pie evenly.
- Mix Sweet Potatoes and Sugar: In a large bowl, combine the mashed sweet potatoes with the sugar, mixing well to evenly sweeten the base of the pie filling.
- Add Wet Ingredients: Add the milk, melted butter, eggs, and vanilla extract to the sweet potato mixture. Stir thoroughly until the mixture is smooth and well combined.
- Incorporate Spices and Salt: Stir in the cinnamon, nutmeg, and salt to add warm fall flavors and enhance the overall taste of the pie.
- Pour Filling into Crust: Transfer the sweet potato mixture into the prepared pie crust, spreading it out evenly.
- Bake: Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and slightly firm to the touch.
- Cool Before Serving: Remove the pie from the oven and allow it to cool completely before slicing and serving to let the filling set properly.
Notes
- For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
- You can add a pinch of ground ginger or cloves for extra spice complexity.
- If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
- The pie is best served at room temperature or slightly chilled.
