Classic Southern Sweet Potato Pie
A rich, velvety, and deeply flavorful sweet potato pie featuring naturally sweetened roasted sweet potatoes, a warming blend of cinnamon and nutmeg, and a touch of vanilla in a flaky crust.
Equipment
- Baking sheet
- Aluminum foil
- Mixing bowls
- Hand mixer or food processor
- 9-inch pie dish
- Wire cooling rack
Ingredients
Main
- 1.5 pounds Sweet potatoes — About 2 large or 3 medium sweet potatoes
- 1 recipe or package Unbaked 9-inch pie crust — Homemade or store-bought
- 0.5 cup Unsalted butter — Melted and slightly cooled (1 stick)
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar — Packed
- 0.5 cup Evaporated milk — Can substitute half-and-half or heavy cream
- 2 whole Large eggs — Room temperature, lightly beaten
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg — Freshly grated if possible
- 0.25 teaspoon Salt
Main
| 1.5 pounds | Sweet potatoes | About 2 large or 3 medium sweet potatoes |
| 1 recipe or package | Unbaked 9-inch pie crust | Homemade or store-bought |
| 0.5 cup | Unsalted butter | Melted and slightly cooled (1 stick) |
| 0.5 cup | Granulated sugar | |
| 0.25 cup | Light brown sugar | Packed |
| 0.5 cup | Evaporated milk | Can substitute half-and-half or heavy cream |
| 2 whole | Large eggs | Room temperature, lightly beaten |
| 1 tablespoon | Vanilla extract | |
| 1 teaspoon | Ground cinnamon | |
| 0.5 teaspoon | Ground nutmeg | Freshly grated if possible |
| 0.25 teaspoon | Salt |
Instructions
-
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
~5 minFoil makes cleanup significantly easier, as sweet potatoes can leak sticky sugary syrup as they roast. -
Wash and dry the sweet potatoes. Pierce them several times with a fork. Place them on the prepared baking sheet and roast until completely tender and yielding when squeezed.
~45 minRoasting instead of boiling concentrates the natural sugars and prevents a watery pie. -
Remove sweet potatoes from the oven and let them cool until safe to handle. Reduce the oven temperature to 350°F (175°C).
~15 min -
Peel the sweet potatoes and place the flesh into a large mixing bowl or food processor. Discard the skins. Puree or mash the sweet potatoes until very smooth. You should have about 2 cups of puree.
~5 minFor the silkiest texture without any strings, a food processor is highly recommended. -
Add the melted butter, granulated sugar, and brown sugar to the sweet potato puree. Beat on medium speed until well combined.
~3 min -
Add the evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Beat until the mixture is completely smooth and homogeneous.
~2 min -
Place your unbaked pie crust into a 9-inch pie dish and crimp the edges. Pour the sweet potato filling into the crust, smoothing the top with a spatula.
~5 minIf your pie dish is deep, you can crimp the crust higher to accommodate. -
Bake at 350°F (175°C) for 55-60 minutes, or until the edges of the filling are set and puffed slightly, but the center still has a slight jiggle.
~60 minIf the pie crust edges brown too quickly, cover them with a pie shield or strips of aluminum foil halfway through baking. -
Transfer the pie to a wire cooling rack and let it cool completely before slicing.
~2hCooling is crucial; the pie will continue to set as it cools. Serve room temperature or slightly chilled.
Tips & Storage
- To eliminate sweet potato strings, blend the roasted flesh in a food processor or push it through a fine-mesh sieve before mixing with other ingredients.
- Baking the sweet potatoes a day ahead of time breaks up the prep work and allows the potatoes to fully chill.
- Serve with a dollop of lightly sweetened whipped cream or a dusting of cinnamon.
- Storage: Allow the pie to cool completely. Wrap tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. Can be served cold or brought to room temperature.