Sweet Potato Pie
This Southern-style sweet potato pie features a silky-smooth, custard-like filling made from freshly baked sweet potatoes, warm spices, and evaporated milk, all nestled in a flaky buttery crust. It's richer and more soulful than pumpkin pie, with a deep golden-orange color and a perfectly balanced blend of cinnamon, nutmeg, ginger, and allspice. Best made a day ahead so the flavors can deepen overnight, this is the pie that earns a permanent spot on every holiday dessert table.
Equipment
- Baking sheet - For baking the sweet potatoes
- Large mixing bowl - For making the filling
- Hand mixer - For beating the filling smooth; a stand mixer also works
- 9-inch glass or ceramic pie dish - Glass preferred for even heat distribution
- Fork or potato masher - For initial rough mashing before beating
- Measuring cups and spoons
- Rubber spatula - For scraping down the bowl and smoothing the filling
- Pie crust shield or foil strips - (optional) To prevent over-browning of the crust edges
- Wire cooling rack - For cooling the pie after baking
- Knife and cutting board - For peeling the baked sweet potatoes
Ingredients
- 2 lbs sweet potatoes - 900g, about 2-3 medium orange-fleshed sweet potatoes, baked or boiled until very tender
- 1 cup granulated sugar - 200g
- 2 large eggs - at room temperature
- ½ cup unsalted butter - 115g, melted and cooled slightly
- ¾ cup evaporated milk - 180ml
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp salt
- 1 unbaked 9-inch pie crust - homemade or store-bought refrigerated crust
Instructions
- Preheat oven to 400°F (205°C). Pierce each sweet potato 8-10 times with a fork, place on a foil-lined baking sheet, and bake for 45-60 minutes until completely tender when pierced. Let cool 15-20 minutes until safe to handle.
- Reduce oven temperature to 350°F (175°C). Press the pie crust into a 9-inch pie dish, fold and crimp the edges, then refrigerate while you make the filling.
- Peel the cooled sweet potatoes (skin slips off easily) and place the flesh in a large mixing bowl. Roughly mash with a fork or potato masher to break up large chunks.
- Add the melted butter to the mashed sweet potato and beat with a hand mixer on medium until smooth. Add sugar, then eggs one at a time, beating after each addition, followed by the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt.
- Beat the filling on medium speed for 1-2 minutes until completely smooth, silky, and uniform in color, scraping down the sides as needed. The filling should resemble a thick, smooth pudding.
- Pour the filling into the chilled unbaked pie crust and smooth the top. Bake at 350°F (175°C) for 50-60 minutes, covering crust edges with a pie shield or foil after the first 25-30 minutes, until the edges are set and only the very center jiggles gently.
- Transfer the pie to a wire rack and cool completely at room temperature for at least 2 hours before slicing. Serve at room temperature or chilled, topped with whipped cream or vanilla ice cream.
Notes
- Bake, don't boil: Baking the sweet potatoes concentrates their natural sugars and gives the filling a richer, deeper flavor than boiling.
- Best sweet potato variety: Use orange-fleshed Beauregard or Garnet sweet potatoes for the ideal sweetness and moisture level.
- Cool before mixing: Let the sweet potatoes cool enough to handle comfortably before adding to the eggs to avoid scrambling them.
- Room temperature ingredients: Pull eggs and evaporated milk from the fridge 30 minutes before starting for a smoother, more evenly mixed filling.
- The jiggle test: The pie is done when the outer 2-3 inches are set and only the very center jiggles slightly — it firms up completely as it cools.
- Don't skip cooling time: Cool the pie at room temperature for at least 2 hours before slicing; cutting too soon results in a runny filling.
- Make ahead: This pie tastes even better made 1-2 days in advance; the spice flavors deepen beautifully overnight in the refrigerator.
- Storage: Cover tightly with plastic wrap and refrigerate for up to 4-5 days, or freeze (double-wrapped) for up to 2 months. Thaw overnight in the fridge before serving.
- Brown sugar variation: Swap all or half the granulated sugar for packed brown sugar for a deeper, more caramel-like flavor.
- Crust tip: A graham cracker crust is a great shortcut alternative if you prefer not to work with pastry dough.
Nutrition
Serving: 1SliceCalories: 380kcalCarbohydrates: 53gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 195mgPotassium: 340mgFiber: 2gSugar: 32gVitamin A: 180IUVitamin C: 8mgCalcium: 10mgIron: 6mg
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