by: admindz

Sweet potato pie

Sweet potato pie

Alright, let me tell you—this sweet potato pie has an almost magical way of filling the house with the warm, cozy aroma of cinnamon and nutmeg that instantly takes me back to my grandma’s kitchen. Picture a buttery flaky crust wrapped around a silky, rich filling that’s just the right kind of sweet and spiced. Honestly, it’s like a big hug in pie form. If you’ve never made this Southern classic before, get ready to impress your family and friends with a dessert that tastes like fall and holiday memories all rolled into one. And hey, no worries if you’re new to pies—I’ve got some handy tips to keep that crust crisp and filling smooth!

Quick Facts

  • Yield: Serves 8
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes

Ingredients

For the Main Dish:

  • 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1/2 tsp salt
  • 1 unbaked 9-inch pie crust (store-bought or homemade)

How I Make It

Step 1:

First things first: roast or boil your sweet potatoes until they’re fork-tender. I like roasting because it brings out that natural sweetness. Once cool, scoop out the flesh and mash it until smooth—no lumps, please! This is the star of the show, so give it some love.

Step 2:

Mix together both sugars, melted butter, milk, and eggs in a large bowl. Whisk well until it’s creamy and combined—this also helps lighten the filling so it’s silky, not dense.

Step 3:

Stir in the mashed sweet potatoes along with vanilla, cinnamon, nutmeg, ginger, and salt. Make sure to blend everything thoroughly, tasting as you go if you like, to get just the right balance of spice and sweetness.

Step 4:

Pour your luscious filling into the prepared pie crust. Tip: if you want a crispier crust, dock it with a fork first and consider blind baking for 5 minutes.

Step 5:

Bake the pie at 350°F for about 50-55 minutes, or until the filling is set but still slightly jiggly in the center. Don’t overbake, or you’ll lose that creamy texture!

Step 6:

Let the pie cool completely on a wire rack before slicing. This step is key to letting the filling finish setting up nicely. Serve with a dollop of whipped cream or vanilla ice cream and enjoy!

Variations & Tips

  • Swap the whole milk for evaporated milk for a richer, creamier texture.
  • Add a tablespoon of bourbon or rum for an adult twist.
  • For extra warmth, sprinkle a pinch of ground cloves or allspice into the filling.
  • Use a graham cracker crust for a nutty, crunchy contrast instead of pie dough.
  • If your pie cracks on top, don’t worry—it tastes just as good and looks rustic!
  • Make mini pies in muffin tins for individual servings perfect for parties.

How I Like to Serve It

This pie is a superstar at Thanksgiving and Christmas tables, but honestly, I love it any time the weather dips below 60°F. Serve it warm with a scoop of vanilla ice cream for a cozy dessert or on its own with a steaming cup of coffee when you just want a sweet afternoon treat. It also pairs beautifully with whipped cream spiced with a little cinnamon!

Notes

  • Store leftovers covered in the fridge for up to 4 days.
  • Reheat in a low oven (300°F) for about 10 minutes to refresh the pie’s warmth and texture.

Closing: Seriously, this sweet potato pie is one of those classic recipes that always delivers comfort and smiles—give it a try, and I promise it’ll become a staple in your kitchen too!