Description
A smooth, spiced filling made with baked sweet potatoes and warm spices in a flaky pie crust. A Southern classic that’s a holiday must-have and a cozy alternative to pumpkin pie.
Ingredients
Pie Filling
- 2 cups mashed sweet potatoes (about 2 large, baked or boiled)
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- ½ cup (120 ml) evaporated milk (or heavy cream)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Pinch of salt
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie pan.
- Mix Sweet Potatoes and Butter: In a large bowl, combine mashed sweet potatoes and melted butter until smooth.
- Add Sugars, Eggs, and Milk: Whisk in granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, and salt). Mix until creamy and well combined.
- Pour Filling into Crust: Pour the filling into the prepared pie crust, smoothing the top evenly.
- Bake the Pie: Bake for 50–55 minutes, or until the center is set and a knife inserted comes out mostly clean.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream if desired.
Notes
- Roast sweet potatoes for deeper flavor instead of boiling.
- Add a splash of bourbon or rum to the filling for a festive twist.
- Store covered in the refrigerator for up to 4 days.
- Pie can be baked ahead and frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: Southern American
