Description
This sweet potato pie recipe is the ultimate fall treat, combining creamy mashed sweet potatoes with warm spices like cinnamon and nutmeg, all baked to perfection in a flaky pie crust. Perfect for cozy gatherings and holiday celebrations, it offers a comforting dessert that’s both nostalgic and delicious.
Ingredients
Scale
Filling
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Crust
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie evenly.
- Mix sweet potatoes and sugar: In a large bowl, combine the mashed sweet potatoes with sugar until thoroughly mixed to create the base for your filling.
- Add wet ingredients: Pour in the milk, melted butter, eggs, and vanilla extract to the sweet potato and sugar mixture, and mix until smooth and well combined.
- Incorporate spices and salt: Stir in the cinnamon, nutmeg, and salt to infuse the filling with warm, aromatic flavors.
- Fill the crust: Pour the sweet potato filling into your prepared pie crust, spreading it evenly.
- Bake the pie: Bake in the preheated oven for 45-50 minutes or until the filling is set and a toothpick inserted near the center comes out clean.
- Cool before serving: Remove the pie from the oven and allow it to cool completely before slicing and serving to let the flavors meld and filling to firm up.
Notes
- Ensure the mashed sweet potatoes are smooth to avoid lumps in the filling.
- Use a store-bought or homemade pie crust based on preference for convenience or freshness.
- The pie is best served at room temperature or slightly chilled.
- For extra flavor, consider adding a pinch of ground ginger or cloves to the spice mix.
- Leftovers can be refrigerated and enjoyed within 3-4 days.
