Sweet Potato Pie

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Of course! Sweet Potato Pie is a classic, soul-warming dessert that’s creamy, spiced, and perfect for any occasion. Here is a complete, easy-to-follow recipe for the BEST Sweet Potato Pie.

The Ultimate Sweet Potato Pie

This recipe yields a perfectly spiced, velvety smooth filling in a flaky, buttery crust. The key is using roasted sweet potatoes for the deepest, richest flavor.

Yields: One 9-inch pie (8-10 servings)
Prep time: 45 minutes (plus cooling)
Cook time: 1 hour

Ingredients

For the Filling:

· 2 cups roasted and mashed sweet potatoes (from about 2 large or 3 medium sweet potatoes, ~1.5 lbs)
· 1/2 cup (1 stick) unsalted butter, softened
· 3/4 cup granulated sugar
· 1/2 cup packed light brown sugar
· 2 large eggs, room temperature
· 1/2 cup heavy cream, evaporated milk, or whole milk
· 1 teaspoon vanilla extract
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/4 teaspoon ground ginger
· 1/4 teaspoon ground cloves
· 1/2 teaspoon salt

For the Assembly:

· 1 unbaked 9-inch pie crust (homemade or a high-quality store-bought crust)

Instructions

Part 1: Prepare the Sweet Potatoes (The Best Way!)

  1. Roast for Flavor: Preheat oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork. Place them on a baking sheet and roast for 45-60 minutes, or until very tender when pierced with a knife. This method caramelizes the natural sugars and creates a much deeper flavor than boiling.
  2. Scoop and Mash: Let the sweet potatoes cool until you can handle them. Slice them in half, scoop the flesh into a bowl, and mash it with a fork until perfectly smooth. Let it cool to room temperature. (You should have about 2 cups of mash.)

Part 2: Make the Filling

  1. In a large bowl, beat the softened butter and both sugars together with an electric mixer on medium speed until well combined.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Add the 2 cups of mashed sweet potato and vanilla extract, and mix until combined.
  4. Pour in the heavy cream (or milk) and mix.
  5. Finally, add all the spices (cinnamon, nutmeg, ginger, cloves) and salt. Mix on low until everything is smooth, well-combined, and silky.

Part 3: Assemble and Bake

  1. Prepare Crust: Reduce oven temperature to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie plate. You can flute the edges if you like.
  2. Fill: Pour the sweet potato filling into the unbaked pie shell and smooth the top with a spatula.
  3. Bake: Place the pie on a baking sheet (to catch any potential drips) and bake for 55-65 minutes. The pie is done when the edges are set, but the center still has a slight jiggle (like Jell-O) when you gently shake the pan. A toothpick inserted near the center should come out mostly clean.
  4. Cool Completely: This is a crucial step! Let the pie cool completely on a wire rack for at least 3-4 hours. This allows the filling to fully set up for clean slices.

Chef’s Notes & Tips for Perfection

· Avoid a Soggy Bottom: For an extra crispy bottom crust, you can blind-bake it for 10 minutes before adding the filling. To do this, line the crust with parchment paper and fill with pie weights or dried beans, then bake at 350°F (175°C) until lightly set.
· Spice to Your Liking: This is your pie! Feel free to adjust the spices. A tablespoon of bourbon added with the cream is a delicious addition for depth of flavor.
· Smooth Filling is Key: For an ultra-silky texture, you can blend the finished filling in a food processor or blender for 30 seconds instead of just mixing it. This ensures no stringy bits from the potatoes remain.
· How to Serve: Serve at room temperature or chilled. Top with freshly whipped cream or a scoop of vanilla ice cream.
· Storage: Cover and store the pie in the refrigerator for up to 4 days.

Enjoy a slice of this Southern classic

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