Description
Sweet Potato Pie is a classic Southern dessert featuring a creamy, spiced sweet potato filling with hints of cinnamon, nutmeg, and vanilla, all baked in a flaky pie crust. This warm, comforting pie is perfect for fall and holiday gatherings!
Ingredients
Units
Scale
For the Pie Crust:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/4 cup (60ml) ice-cold water
- 1/2 tsp salt
For the Sweet Potato Filling:
- 2 cups (450g) mashed, cooked sweet potatoes (about 2-3 medium sweet potatoes)
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/4 tsp salt
Instructions
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Cook the Sweet Potatoes:
- Peel and chop the sweet potatoes into chunks. Boil in a pot of water until tender, about 15-20 minutes.
- Drain, mash, and let them cool slightly.
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Preheat the Oven:
- Preheat your oven to 350°F (175°C).
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Make the Pie Crust:
- In a large bowl, combine the flour and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.
- Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
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Make the Sweet Potato Filling:
- In a large bowl, mix the mashed sweet potatoes, melted butter, granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt.
- Whisk until smooth and well combined.
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Assemble the Pie:
- Pour the sweet potato filling into the prepared pie crust and smooth the top.
-
Bake:
- Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- If the crust starts to brown too quickly, cover the edges with foil.
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Serve:
- Allow the pie to cool to room temperature before slicing.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Make it richer: Add 2 tbsp of brown sugar to the filling for a deeper flavor.
- Make ahead: The pie can be made a day in advance and stored in the fridge.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat slices in the microwave or oven.