Sweet Potato Pie
A classic Southern sweet potato pie with a smooth, custardy filling made from roasted sweet potatoes, evaporated milk, and a balanced blend of warm spices, all baked in a single 9-inch crust.
Equipment
- Rimmed baking sheet - For roasting the potatoes and catching drips under the pie
- 9-inch pie dish - If you are using a homemade crust
- Vegetable peeler - For the skins
- Potato masher - For breaking down the flesh
- Electric hand mixer - To whip the filling silky
- Fine mesh sieve - For pushing out any fibers
- Mixing bowls - In a couple of sizes
- Potato ricer - (optional) For the smoothest possible filling
- Pie crust shield - (optional) To keep the crust edges from burning
Ingredients
- 2 lbs sweet potatoes - 900g, about 2 large, to yield roughly 2 cups (450g) mashed
- 1/2 cup unsalted butter - 115g, softened
- 3/4 cup granulated sugar - 150g
- 1/2 cup light brown sugar - 110g, packed
- 1/2 cup evaporated milk - 120ml
- 2 large eggs - at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust - 23cm, store-bought or homemade
Instructions
- Heat oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and roast on a rimmed baking sheet for 50 to 60 minutes until soft. Cool, then peel and discard skins.
- Mash the peeled flesh with a potato masher, then push through a fine mesh sieve or ricer to remove fibers. Measure out 2 cups (450g) of mashed sweet potato.
- Lower oven to 350°F (175°C). Beat the softened butter into the warm mashed sweet potato with a hand mixer until fluffy and the butter has melted in.
- Beat in the granulated sugar and brown sugar until smooth. Add cinnamon, nutmeg, ginger, salt, and vanilla, then mix to combine. Pour in the evaporated milk and beat until even and pourable.
- Add the eggs one at a time, mixing just until each disappears into the filling. Stop mixing as soon as the eggs are incorporated.
- Set the unbaked crust on the rimmed baking sheet. Pour the filling into the shell and smooth the top with a spatula, coming close to the rim without overflowing.
- Bake at 350°F (175°C) for 55 to 65 minutes. Clip a crust shield over the edges once they turn golden. The pie is done when the top is puffed and the center wobbles slightly but does not slosh.
- Move the pie to a wire rack and cool at room temperature for about an hour. Transfer to the fridge for at least 2 more hours so the custard firms up before slicing.
Notes
- Roast, don't boil. Roasting beats boiling because the dry heat concentrates the sugars instead of watering the flesh down, which is the number one cause of a runny pie.
- Weigh your mash. Sweet potatoes vary wildly in size, so measure 2 cups (450g) rather than trusting that two potatoes will be enough.
- Use room-temperature eggs. They blend in without leaving streaks and help the custard bake evenly.
- Pick orange-fleshed varieties. Garnet and Jewel sweet potatoes puree smoother and bake up a deeper color than paler types.
- Do not overmix after the eggs. Extra air is what makes the surface crack and sink.
- Watch the wobble, not the clock. Ovens differ, so judge doneness by the slight jiggle in the center.
- Keep a shield on hand. A foil crust shield is ideal for custard pies, since the edges always finish first.
- Storage: Cool completely, then cover and refrigerate for up to 4 to 5 days. Do not leave at room temperature for more than 2 hours.
- Freezing: Wrap the cooled pie tightly in plastic and then foil, and freeze for up to 2 months. Thaw in the fridge for 12 to 24 hours before serving.
- Make-ahead: Bake a day or two before, cool completely, and store covered in the fridge until needed.
- Variations: Try bourbon, marshmallow-topped, pecan streusel, brown butter, graham cracker crust, extra-spiced, or dairy-free versions.
- Canned option: If using canned sweet potatoes, drain very well and skip the roasting step. Avoid canned yams packed in syrup.
Nutrition
Serving: 1SliceCalories: 355kcalCarbohydrates: 44gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 75mgSodium: 230mgFiber: 2gSugar: 26gVitamin A: 120IU
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