Here’s a classic sweet potato pie—smooth, warmly spiced, and not overly sweet:
🥧 Sweet Potato Pie
Ingredients
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- ¾ cup sugar (adjust to taste)
- ½ cup evaporated milk
- 2 eggs
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger (optional)
- Pinch of salt
- 1 unbaked pie crust
Instructions
1. Prep sweet potatoes
- Boil or bake until fork-tender.
- Peel and mash until smooth (no lumps).
2. Preheat oven
- 350°F (175°C)
3. Make filling
- In a bowl, whisk mashed sweet potatoes with sugar, milk, eggs, butter, vanilla, and spices until silky smooth.
4. Fill crust
- Pour mixture into the pie crust and smooth the top.
5. Bake
- Bake for 50–60 minutes, until the center is set (slight jiggle is okay).
6. Cool
- Let cool completely before slicing—it firms up as it rests.
Tips for the best pie
- Roast the sweet potatoes instead of boiling for deeper flavor
- Blend the filling for an ultra-smooth texture
- Don’t overbake—cracks mean it’s gone too far
Optional touches
- Top with whipped cream
- Add a splash of maple syrup or brown sugar for richness
- A hint of orange zest for brightness
If you want, I can give you a Southern-style version, a no-evaporated-milk version, or even a sweet potato pie cheesecake twist.
