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Sweet Potato Pie

Irresistibly Creamy Sweet Potato Pie Your Family Will Love

This Sweet Potato Pie is a creamy Southern classic that transforms simple ingredients into a beloved dessert, perfect for Thanksgiving.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 3 cups mashed Sweet Potatoes Beauregard or Jewel varieties preferred
  • 1/2 cup Unsalted Butter Melted; substitute margarine for dairy-free
  • 1 cup Granulated Sugar Light brown sugar can be used for deeper flavor
  • 1/4 cup All-Purpose Flour Can use a gluten-free blend
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg Use cautiously
  • 1/4 teaspoon Ground Clove Elevates flavor
  • 1/2 teaspoon Sea Salt
  • 1 cup Whole Milk Almond milk is a great alternative
  • 1/2 cup Heavy Whipping Cream Coconut cream works for non-dairy
  • 1 teaspoon Vanilla Extract Mexican vanilla recommended
  • 3 Large Eggs Beaten
Serving Suggestions
  • 1 cup Whipped Cream For topping
  • 1 quart Vanilla Ice Cream For serving

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • spatula
  • Baking Sheet

Method
 

Bake Sweet Potatoes
  1. Preheat your oven to 425°F. Wash and pierce the sweet potatoes with a fork. Bake them for about 60 minutes until tender. Lower temperature to 350°F while cooling.
Prepare Filling
  1. Scoop out the flesh of cooled sweet potatoes into a mixing bowl and mash until smooth. Combine with melted butter. In a separate bowl, whisk together sugar, flour, cinnamon, nutmeg, clove, and salt, then blend into the sweet potato mixture with milk, cream, and vanilla.
Incorporate Eggs
  1. In a clean bowl, beat the eggs until frothy. Gradually stir into the sweet potato filling until smooth.
Bake Pie
  1. Pour the sweet potato filling into a par-baked pie crust and smooth the top. Bake at 350°F for 45 to 50 minutes until edges are set and the center is slightly jiggly.
Cool and Chill
  1. Remove from oven and cool on a wire rack for 1 to 2 hours. Chill in the refrigerator for at least 3 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 20gVitamin A: 12000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Serve with whipped cream or ice cream to enhance flavor.

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