Sweet Potato Pie
A creamy homemade sweet potato pie made with baked sweet potatoes, brown sugar, butter, evaporated milk, vanilla, and warm spices inside a flaky pie crust.
Ingredients
- 2 pounds orange-fleshed sweet potatoes
- 1 unbaked 9-inch deep-dish pie crust
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ¾ cup evaporated milk
- 2 teaspoons pure vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon fine salt
- ½ teaspoon finely grated orange zest optional
- Whipped cream for serving, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil.
- Scrub and dry the sweet potatoes. Pierce each one several times with a fork and place them on the prepared baking sheet.
- Bake for 50 to 70 minutes, or until completely tender when pierced through the center.
- Allow the potatoes to cool until they are safe to handle. Remove the skins and measure 2 packed cups of sweet potato flesh.
- While the potatoes cool, fit the pie crust into a 9-inch deep-dish pie plate. Trim and crimp the edges. Refrigerate for 20 to 30 minutes.
- Reduce the oven temperature to 375°F. Line the chilled crust with parchment paper and fill it with pie weights or dry beans.
- Bake for 12 minutes. Carefully remove the parchment and weights, then bake for another 4 to 5 minutes. Set aside.
- Reduce the oven temperature to 350°F.
- Place the warm sweet potato flesh in a large mixing bowl. Beat with an electric mixer for about one minute, or until smooth.
- Add the melted butter, brown sugar, and granulated sugar. Beat until evenly combined.
- Add the eggs one at a time, mixing briefly after each egg.
- Add the evaporated milk, vanilla, cinnamon, nutmeg, ginger, salt, and optional orange zest.
- Mix on low speed just until smooth. Scrape the sides and bottom of the bowl.
- Pour the filling into the partially baked pie crust and smooth the top.
- Bake for 50 to 60 minutes. Cover the crust edges with foil if they begin browning too quickly.
- Remove the pie when the edges are set and the center still has a gentle jiggle.
- Cool on a wire rack for at least three hours before slicing.
- Serve at room temperature or chilled with whipped cream, if desired.
Notes
Notes
- Measure the cooked sweet potato instead of relying on the number of potatoes.
- Bake rather than boil the potatoes for a richer flavor and less moisture.
- Do not mistake sweetened condensed milk for evaporated milk.
- Avoid overmixing once the eggs have been added.
- The pie will continue to set as it cools.
- Refrigerate leftovers within two hours.
- For neat slices, chill the pie for one hour after it has cooled to room temperature.
- Wipe the knife between each cut.
Estimated Nutrition Information
Serving Size: 1 slice, based on 8 slices- Calories: 460
- Total Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 330mg
- Total Carbohydrates: 59g
- Dietary Fiber: 3g
- Total Sugars: 35g
- Protein: 6g