Easy Sweet Potato Pie That Tastes Like Home
This Sweet Potato Pie delivers old-fashioned Southern charm in a silky, spiced filling with a buttery crust. It's more than dessert — it's a warm memory in every bite.
Equipment
- Mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch pie pan
- cooling rack
Ingredients
- 2 cups cooked, mashed sweet potatoes (about 2–3 medium potatoes)
- 1 cup granulated sugar
- 0.5 cup evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp salt
- 2 tbsp melted butter
- 1 unbaked 9-inch pie crust
- 1 whipped cream or marshmallow fluff (optional topping)
- 0.25 cup chopped pecans (optional topping)
- 1 tbsp caramel drizzle (optional topping)
Instructions
- Boil or roast the potatoes until tender. Once cool, peel and mash them until smooth.
- In a large bowl, whisk together mashed sweet potatoes, sugar, melted butter, milk, eggs, and vanilla. Stir until creamy.
- Fold in cinnamon, nutmeg, and salt. These spices bring that cozy Southern flavor to life.
- Pour the filling into your unbaked crust. Use a spatula to smooth the top — the key to a gorgeous finish.
- Bake at 350°F for 50–55 minutes, until the center is set and slightly jiggles when you tap the pan.
- Let the pie cool for at least two hours before slicing. It firms up beautifully as it rests.
- Top with whipped cream or pecans. Take a bite and try not to smile — impossible, right?
Notes
Top with whipped cream, pecans, or caramel drizzle. Use canned sweet potatoes in a pinch. For dairy-free, substitute coconut milk and vegan butter. For extra flavor, try a splash of bourbon or maple syrup.