Sweet Potato Pie is a beloved Southern classic that holds a special place in many hearts.
With its rich, creamy filling and warm, comforting spices, this pie is the epitome of soul-satisfying dessert goodness.
In this recipe, we’ll be sharing how to create your own homemade Sweet Potato Pie from scratch, so you can enjoy all the flavors and nostalgia of this iconic treat right in your own kitchen.
So roll up your sleeves, preheat your oven, and get ready to embark on a baking adventure that promises to fill your home with warmth and sweetness.
Why Sweet Potato Pie?
1. Rich Flavor and Texture:
Sweet Potato Pie boasts a rich, velvety texture and a decadent flavor that is both comforting and indulgent. Made with wholesome ingredients like sweet potatoes, spices, and a flaky pie crust, this dessert is sure to satisfy your sweet tooth and leave you craving more.
2. Nostalgic Comfort:
For many, Sweet Potato Pie is more than just a dessert—it’s a taste of home and a cherished tradition passed down through generations. Biting into a slice of homemade Sweet Potato Pie evokes memories of family gatherings, holiday celebrations, and moments of pure joy shared with loved ones.
3. Nutrient-Rich Ingredients:
Unlike some desserts that are laden with refined sugars and empty calories, Sweet Potato Pie is made with nutritious ingredients like sweet potatoes, which are packed with vitamins, minerals, and fiber. This dessert not only satisfies your sweet cravings but also provides valuable nutrients for your body.
Ingredients:
For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup evaporated milk
- 2 large eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Pie Crust:
- 1 9-inch unbaked pie crust (homemade or store-bought)
Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a knife. Remove from the oven and allow them to cool slightly.
2. Make the Pie Filling:
Once the sweet potatoes are cool enough to handle, peel off the skin and mash the flesh in a large mixing bowl until smooth. Add the granulated sugar, brown sugar, evaporated milk, beaten eggs, melted butter, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the bowl. Mix until well combined and smooth.
3. Prepare the Pie Crust:
Roll out the pie crust on a lightly floured surface and transfer it to a 9-inch pie dish. Press the crust into the bottom and sides of the dish, trimming any excess dough as needed. Crimp the edges of the crust with your fingers or a fork to create a decorative border.
4. Assemble and Bake:
Pour the sweet potato filling into the prepared pie crust, spreading it out evenly with a spatula. Place the pie dish on a baking sheet to catch any drips, then transfer it to the preheated oven.
Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown. To test for doneness, insert a knife into the center of the pie—if it comes out clean, the pie is ready.
Once baked, remove the pie from the oven and allow it to cool completely on a wire rack before serving. Serve slices of Sweet Potato Pie with whipped cream or vanilla ice cream for an extra special treat.
Tips for Success:
1. Choose the Right Sweet Potatoes:
Look for sweet potatoes that are firm and smooth, with no signs of sprouting or soft spots. Orange-fleshed sweet potatoes are typically the best choice for making Sweet Potato Pie, as they have a sweeter flavor and smoother texture than other varieties.
2. Don’t Overmix the Filling:
When mixing the ingredients for the pie filling, be careful not to overmix, as this can result in a dense or gummy texture. Mix just until the ingredients are combined and smooth.
3. Blind Bake the Crust (Optional):
To prevent a soggy bottom crust, you can blind bake the pie crust before adding the filling. Simply line the crust with parchment paper or aluminum foil, fill it with pie weights or dried beans, and bake it in a preheated oven for 10-15 minutes before adding the filling.