Eightyrecipes
Sweet Potato Pie Recipe
Get ready for a delicious, soul-warming treat with this Sweet Potato Pie Recipe! With a flaky crust and a creamy, spiced filling made with mashed sweet potatoes, this pie is the perfect dessert for any occasion. Don't forget to top it with whipped cream and a sprinkle of cinnamon!
Ingredients
- 2 medium sweet potatoes about 1-1/2 lb or 680 g, peeled and cubed (Measured by raw weight—be sure to weigh your sweet potatoes before cooking for best results. This ensures the perfect creamy texture in your pie!)
- 1/3 cup 75 g butter, softened
- 1/2 cup 100 g sugar
- 2 large eggs room temperature, lightly beaten
- 3/4 cup 180 ml evaporated milk
- 1 teaspoon 2.6 g vanilla extract
- 1/2 teaspoon 1.3 g ground cinnamon
- 1/2 teaspoon 1.3 g ground nutmeg
- 1/4 teaspoon 0.7 g salt
Instructions
- Preheat your oven to 425°F (218°C). Roll out your dough on a lightly floured surface to a 1/8-inch-thick circle, and transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate while preparing the filling.
- Note: There’s no need to pre-bake the pie crust for this recipe! Whether you’re making your own homemade crust or reaching for a store-bought 9-inch pie crust, both work beautifully—just be sure it’s unbaked before you add your filling.
- In a medium saucepan, place your peeled and cubed sweet potatoes and add enough water to cover them. Bring to a boil and cook uncovered until tender, for about 13-15 minutes. Drain the whole sweet potatoes, and return them to the pan. Mash them until very smooth and cool to room temperature.
- In a mixing bowl, cream together your softened butter and sugar. Add your lightly beaten eggs and mix well. Add your evaporated milk, 2 cups (400g) of mashed sweet potatoes, vanilla, cinnamon, nutmeg, and salt. Mix everything well. Pour the mixture into your prepared crust.
- Bake for 15 minutes, then reduce the heat to 350°F (177°C). Continue baking until set or until a knife inserted in the center comes out clean, which should take around 35-40 minutes. Allow your sweet potato pie to cool on a wire rack, and then refrigerate any leftovers.
Notes
Make sure to use sweet potatoes that are firm and not too soft or mushy.
To save time, you can use store-bought pie crust instead of making it from scratch.
If you don't have evaporated milk, you can use whole milk or cream instead.
You can adjust the amount of sugar and spices according to your taste preferences.
For a smoother filling, you can use a food processor or blender to puree the sweet potatoes.
It's important to let the pie cool completely before slicing to ensure that the filling sets properly (around 2 hours).
Leftover pie can be stored in the refrigerator for up to 3-4 days.
You can also serve the pie with whipped cream or vanilla ice cream for an extra delicious treat.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating