Sweet Potato Pie Recipe
Classic Sweet Potato Pie is a hit at any holiday gathering! Whip up a simple filling with creamy sweet potatoes and spices, and bake it in a buttery pie crust.
Servings 8 servings
Calories 230kcal
Equipment
- Baking Sheet
- Foil
- 9-inch pie pan
- mixing bowl
- Wire cooling rack
Ingredients
- 2 pounds whole sweet potatoes (900g)
- ¾ cup granulated sugar (150g)
- 1 cup 1 cup evaporated milk or whole milk (240mL)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 (9-inch) unbaked pie crust*
- whipped cream to serve
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil.
- Pierce the sweet potatoes in several places with the tip of a knife and place them on the baking sheet.
- Bake for 1 hour or until very soft and the skin wrinkles when pressed. Remove from the oven and let cool for at least 30 minutes. Peel, discard the skins, and mash the sweet potatoes in a large bowl or puree in a food processor for a smoother filling. (Should yield about 2½ cups.)
- Increase the oven temperature to 400°F. Position the oven rack in the bottom third. (If using a homemade crust, see notes about blind baking.)
- In a large mixing bowl, combine the roasted sweet potato, sugar, milk, eggs, vanilla, ginger, cinnamon, and nutmeg. Whisk until well combined. Pour into the pie crust.
- Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 40 minutes or until the filling is puffed and the center barely wobbles when gently shaken. Let cool completely on a wire rack. The pie can be served at room temperature or refrigerated for up to 24 hours before serving. Serve with whipped cream, if desired. Cover and refrigerate leftovers for up to 5 days.
Video
Notes
- Using a homemade crust? I recommend blind baking it first to ensure a crisp bottom crust. You can follow the instructions listed previously in this post under the section “Should I Blind Bake the Crust?”
- If the edges of the crust brown too quickly while baking, use a pie shield. You can wrap strips of foil around the edge of the pie or lay a pie crust shield on top. Just be sure the filling stays uncovered so it bakes properly.
- Serving: I like to top my slice of pie with homemade whipped cream. However, vanilla ice cream, caramel sauce, Cool Whip, and marshmallow fluff are popular alternatives.
- Updated Version: I updated this recipe a few years ago to make a more classic sweet potato pie. An older version of this recipe included orange zest in the filling. If you would like to add that, zest 1 large orange and whisk it into the filling with all of the other ingredients. This adds a delicious citrus flavor that complements the sweet potatoes very well.
Nutrition
Calories: 230kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 93mg | Potassium: 462mg | Fiber: 4g | Sugar: 26g | Vitamin A: 16257IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg