Description
This classic Sweet Potato Pie recipe offers a rich, creamy filling made from baked sweet potatoes, warm spices, and a flaky pie crust. Perfectly spiced with cinnamon and nutmeg, it’s a comforting dessert ideal for holidays or any cozy gathering. The pie is baked until perfectly set with a smooth texture and can be served warm or cold with whipped cream or marshmallow fluff for a delightful finish.
Ingredients
Filling
- 3 medium sweet potatoes
- 1 stick unsalted butter (8 tablespoons)
- 1/2 cup granulated sugar
- 1/4 packed cup dark brown sugar (about 1/4 cup)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk
- 1/2 teaspoon Diamond Crystal kosher salt
- 2 large eggs, beaten
Crust
- 1 9-inch unbaked pie crust
Instructions
- Preheat and bake sweet potatoes: Preheat your oven to 400°F and position a rack in the middle. Poke each sweet potato a few times with a fork, then place them on a parchment paper-lined baking sheet. Bake for about 1 hour or until the potatoes are fork tender, signaling they are fully cooked.
- Reduce oven temperature: Lower the oven temperature to 350°F to prepare for baking the pie later.
- Prepare the filling: Once the sweet potatoes are cool enough to handle, peel off their skins and place the flesh into a large mixing bowl. Add the unsalted butter and allow it to melt, then stir in granulated sugar, dark brown sugar, vanilla extract, cinnamon, nutmeg, whole milk, and salt. Mix thoroughly until the mixture is smooth and well combined. Taste and adjust salt if necessary. Lastly, fold in the beaten eggs and blend until the filling is silky smooth.
- Strain filling (optional) and assemble pie: For an ultra-smooth texture, press the filling through a fine mesh strainer before pouring it into the unbaked 9-inch pie crust. This step ensures a velvety consistency for the pie.
- Bake the pie: Place the pie in the oven and bake for 45-50 minutes until the center is set. For best results, check that the internal temperature reaches 190°F. To prevent the crust edges from burning during baking, tent them with foil if necessary.
- Cool and serve: Remove the pie from the oven and allow it to cool. Serve either warm or chilled, topped with whipped cream or marshmallow fluff for a sweet, creamy complement. Enjoy your delicious sweet potato pie!
Notes
- Using Diamond Crystal kosher salt is recommended due to its lighter texture; adjust quantity accordingly if using a different salt type.
- Ensure sweet potatoes are fully baked and tender to avoid a grainy texture in the pie filling.
- Pressing the filling through a mesh strainer is optional but recommended for a smoother pie.
- To keep crust edges from burning, cover with aluminum foil partway through baking if needed.
- Leftover pie can be stored covered in the refrigerator for up to 4 days.
- For a dairy-free variation, substitute whole milk with coconut milk or almond milk and use a dairy-free butter alternative.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American