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Easy Creamy Sweet Potato Pie Recipe The Best Thanksgiving Dessert
katya bou

Sweet Potato Pie

A classic Southern comfort dessert perfect for Thanksgiving, this Sweet Potato Pie features a creamy spiced custard filling in a flaky crust, easy for both beginners and seasoned bakers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 2 pounds sweet potatoes about 3 medium, baked, peeled, and mashed until smooth
Pie Crust
  • 1 9-inch pie crust pre-made or homemade, graham cracker crust optional
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 3 large eggs
  • 1 12-ounce can evaporated milk or substitute half-and-half for richer flavor
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

Equipment

  • oven
  • Mixing bowl
  • - Whisk
  • - Pie dish
  • Fork
  • Wire rack

Method
 

  1. Preheat oven to 400°F (200°C). Wash sweet potatoes and poke them several times with a fork. Bake for 45-60 minutes or until very soft. Cool slightly, peel, and mash until smooth.
  2. Preheat oven to 350°F (175°C). Place pie crust in pie dish, line with parchment paper, fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights; bake another 5-7 minutes until lightly golden. Dock crust with a fork to prevent puffing.
  3. In a large bowl, whisk melted butter with granulated sugar and brown sugar until combined.
  4. Add eggs one at a time, whisking well after each addition.
  5. Gradually whisk in evaporated milk until smooth.
  6. Stir in vanilla extract, cinnamon, nutmeg, ginger, and salt.
  7. Add mashed sweet potatoes and mix thoroughly until smooth.
  8. Pour sweet potato filling into pre-baked pie crust to help set crust and prevent shrinking.
  9. Bake for 50-60 minutes or until filling is set with a slight jiggle in the center and edges are firm.
  10. Cool pie completely on a wire rack before slicing to allow filling to set properly.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 85mgSodium: 210mgPotassium: 620mgFiber: 4gSugar: 20gVitamin A: 12000IUVitamin C: 22mgCalcium: 100mgIron: 2.5mg

Notes

Make ahead by prepping filling and crust in advance. For vegan version, use vegan pie crust, coconut milk, and flax eggs. Add bourbon for warmth and extra flavor if desired. Blind baking crust is recommended to avoid sogginess.
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