Sweet Potato Pie
This creamy and perfectly spiced Southern Sweet Potato Pie is filled with nostalgic flavor, rich texture, and a buttery crust — just like Grandma used to make, but even easier.
Equipment
- Mixing Bowls
- Hand mixer or whisk
- 9-inch Pie Dish
- Spatula
- Measuring cups/spoons
- Wire cooling rack
Ingredients
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 unbaked 9-inch pie crust
Instructions
- Set your oven to 350°F (175°C). This even temperature ensures your filling cooks smoothly without cracking.
- In a large mixing bowl, combine mashed sweet potatoes, sugar, and softened butter. Beat until creamy and lump-free.
- Pour in the evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until silky smooth—the batter should look light and fluffy.
- Spoon the mixture into your unbaked pie crust, spreading it evenly to the edges.
- Bake for 50–55 minutes, or until the center is set and a knife inserted in the middle comes out clean. (Remember Grandma’s tip: when the pie stops “jiggling,” it’s ready.)
- Place on a wire rack and let it cool before slicing. This helps it set and makes slicing neat and easy.
- Serve chilled or at room temperature with a dollop of whipped cream and a sprinkle of cinnamon.
Notes
For best flavor, roast sweet potatoes instead of boiling them — it brings out natural sweetness. Serve with whipped cream or a drizzle of maple syrup for extra comfort.