Sweet Potato Pie Recipe

4.89 from 9 votes

Light and luscious, this Sweet Potato Pie reminds me of the Holiday Season. It's a creamy dessert made with mashed sweet potatoes, spices, and a buttery crust everyone will enjoy!

Prep Time1

Cook Time1 10

Total Time2 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 392kcal

Author: Andrea

Ingredients

2 medium sweet potatoes
1/2 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup evaporated milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon ginger
2 tablespoons lemon juice
1 tablespoon flour
1 teaspoon vanilla
1 9 inch unbaked pie crust

Instructions

Wash the sweet potatoes, then add them to a pot and cover with water. Bring the sweet potatoes to a boil over medium-high heat, reduce the heat, and simmer for 40-50 minutes, until tender when poked with a fork. Run cold water over the sweet potatoes, then remove the skins.
Preheat the oven to 350°F (175°C). Add the peeled sweet potatoes to a bowl and mash them with a potato masher. Add the butter, sugar, and brown sugar, and mix until combined.
Add the evaporated milk, eggs, nutmeg, cinnamon, clove, ginger, lemon juice, flour, and vanilla to the sweet potato mixture, and mix until smooth.
Shape the pie crust in a 9-inch pie pan, then poke the bottom of the crust with a fork a few times to prevent air bubbles. Pour the sweet potato filling into the crust. Bake for 60-70 minutes, until the center of the pie only jiggles slightly when shaken, and a toothpick inserted in the center comes out clean. Let cool completely before serving.

Video

Notes

To STORE Sweet Potato Pie, let it cool completely before wrapping it tightly with plastic wrap or aluminum foil to prevent condensation or cracks. Store in the refrigerator for 2-3 days. For FREEZING, wrap the pie in plastic wrap and then a layer of aluminum foil. It can be stored in the freezer for up to 2 months.

Thaw overnight in the fridge before serving. To REHEAT, microwave slices for 20 seconds or warm the pie in a 350°F (175°C) oven for 10-15 minutes.

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