Sweet Potato Pie
There’s something magical about Sweet Potato Pie that just makes it feel like home. Maybe it’s the creamy filling, the warm spices, or that perfectly flaky crust. Whatever it is, this pie is the kind of dessert that brings everyone together, especially during the holidays. It’s not just a dessert; it’s a slice of comfort, rich with flavor and nostalgia. Trust me, you’re going to want to make this one every season—it’s that good!
Why You’ll Love Sweet Potato Pie
Sweet Potato Pie is everything you could ever want in a fall dessert. Here’s why it’s going to be your new favorite pie:
Versatile: Perfect for holidays, special occasions, or just a cozy night at home. You can serve it with whipped cream or a scoop of vanilla ice cream—either way, it’s sure to please.
Budget-Friendly: Sweet potatoes are an affordable, nutrient-packed ingredient that make this pie rich, creamy, and delicious without breaking the bank.
Quick and Easy: With just a few simple ingredients, you can whip up this pie in no time. It’s a no-fuss dessert that impresses every time.
Customizable: You can adjust the spices to your liking or add a little twist, like a dash of orange zest or a sprinkle of cinnamon on top.
Crowd-Pleasing: Everyone loves this pie. It’s creamy, spiced just right, and with that buttery crust, it’s impossible to resist.
Ingredients
Ingredients in Sweet Potato Pie
Here’s everything you’ll need to create this perfect slice of heaven:
Sweet Potatoes: The star of the show! Sweet potatoes bring that natural sweetness and creamy texture to the filling.
Sugar: A bit of granulated sugar to sweeten things up, letting the sweet potatoes shine through.
Brown Sugar: For a hint of molasses flavor that deepens the sweetness and gives the pie a lovely richness.
Butter: This adds the necessary richness to the filling, making it velvety smooth.
Eggs: To bind everything together and give the filling that perfect custardy texture.
Cinnamon: The warm, comforting spice that makes every bite of this pie taste like fall.
Nutmeg: Adds a subtle hint of spice that pairs perfectly with the sweet potatoes.
Vanilla Extract: For a little depth of flavor that brings everything together.
Salt: To balance the sweetness and enhance the overall flavor of the pie.
Pie Crust: You can use store-bought or homemade. The crust is buttery and flaky, the perfect base for that creamy filling.
Instructions
Let’s dive into the steps to make this dreamy dessert:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures the pie bakes evenly and gets that lovely golden top.
Prepare the Sweet Potatoes: Peel and chop your sweet potatoes into chunks. Boil them in water until they’re fork-tender, about 15-20 minutes. Drain well and mash until smooth, making sure there are no lumps.
Mix the Filling: In a large mixing bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, butter, eggs, cinnamon, nutmeg, vanilla, and salt. Mix until everything is smooth and well combined.
Prepare the Pie Crust: If you’re using a store-bought pie crust, just place it into your pie dish. If you’re using homemade dough, roll it out to fit your pie dish and crimp the edges.
Fill the Pie Crust: Pour the sweet potato filling into the prepared pie crust, smoothing it out with a spatula to make sure it’s evenly distributed.
Bake the Pie: Bake the pie in your preheated oven for 45-50 minutes, or until the center is set and a knife inserted into the filling comes out clean. If the crust starts to brown too quickly, you can cover the edges with foil to prevent burning.
Let it Cool: Once the pie is done, remove it from the oven and let it cool completely before slicing. It’s tempting to dive in right away, but cooling ensures the filling sets properly.
Serve and Enjoy: Slice up your pie, top it with a dollop of whipped cream or a scoop of ice cream, and dig in!
Nutrition Facts
Servings: 8 slices
Calories per serving: Approximately 300-350 calories
Preparation Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
How to Serve Sweet Potato Pie
Sweet Potato Pie is a perfect dessert for a variety of occasions. Here are a few ways to elevate your serving:
- Whipped Cream: Top with a generous dollop of freshly whipped cream for that classic touch.
- Ice Cream: Vanilla ice cream pairs beautifully with the sweet, spiced filling.
- Crispy Pecans: Add a handful of toasted pecans on top for a bit of crunch and a nutty flavor that contrasts wonderfully with the smooth filling.
- Hot Chocolate or Coffee: Serve alongside a warm mug of hot cocoa or coffee to complement the spiced flavor of the pie.
Additional Tips
- Make Ahead: You can make the pie ahead of time and refrigerate it for up to 2-3 days. Just make sure to let it cool completely before covering and storing.
- Freezing: This pie also freezes well. Just wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it in the fridge overnight before serving.
- Adjust the Spices: If you prefer a more intense spice flavor, feel free to add extra cinnamon or nutmeg to suit your taste.
- Pie Crust: For an extra touch, you can brush the pie crust with a little bit of melted butter and sprinkle some sugar on top before baking to give it a golden, sugary crust.
FAQ’s
1. Can I use canned sweet potatoes instead of fresh?
Yes! Canned sweet potatoes work great in this recipe. Just make sure to drain them well before using.
2. Can I make Sweet Potato Pie without eggs?
Yes, you can substitute eggs with a flaxseed mixture or use a non-dairy version of the pie filling if you prefer.
3. How do I know when the pie is done baking?
The pie is done when the center is set and a knife inserted into the filling comes out clean.
4. Can I make Sweet Potato Pie ahead of time?
Definitely! You can make it a day or two ahead and store it in the fridge.
5. Can I freeze Sweet Potato Pie?
Yes, you can freeze the pie for up to two months. Just be sure to wrap it tightly before freezing.
6. Can I use a different crust?
Absolutely! You can use a graham cracker crust or even a gluten-free crust if that’s your preference.
7. Can I use brown sugar for the entire sugar amount?
Yes, you can substitute the granulated sugar with all brown sugar if you like the richer flavor it adds.
8. How long will Sweet Potato Pie last in the fridge?
Sweet Potato Pie will last for 3-4 days in the fridge if stored properly.
9. How can I make the pie crust more flaky?
Use cold butter and chill the crust before baking for a flaky, buttery texture.
10. Can I serve Sweet Potato Pie warm?
While it’s typically served cool, you can definitely serve it warm if you prefer. Just give it a little time to set before serving.
Conclusion
Sweet Potato Pie is the kind of dessert that’s perfect for any occasion, whether it’s a holiday gathering, a family dinner, or just a cozy night in. With its rich, creamy filling, warm spices, and buttery crust, it’s sure to be a crowd favorite. Don’t wait for the holidays—treat yourself to a slice of comfort anytime you need a little indulgence!
PrintSweet Potato Pie
This Sweet Potato Pie is a classic Southern dessert with a creamy filling made from sweet potatoes, eggs, milk, and spices. It’s baked in a buttery pie crust and offers a rich, comforting flavor that’s perfect for fall and holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Ingredients
– 1 1/2 lbs sweet potatoes (about 3 medium), peeled and cubed
– 1 cup sugar
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp ground ginger
– 1 tsp vanilla extract
– 2 large eggs, beaten
– 1 cup evaporated milk
– 2 tbsp unsalted butter, melted
– 1 pre-made pie crust (9-inch)
Instructions
1. Preheat the oven to 350°F (175°C).
2. Boil the sweet potatoes in a large pot of water for about 20-25 minutes or until tender. Drain and mash the potatoes until smooth.
3. In a large bowl, combine the mashed sweet potatoes, sugar, salt, cinnamon, nutmeg, ginger, and vanilla extract. Stir until well mixed.
4. Add the eggs, evaporated milk, and melted butter. Mix thoroughly until the filling is smooth.
5. Pour the sweet potato filling into the prepared pie crust.
6. Bake for 45-50 minutes, or until the center of the pie is set and a knife inserted into the center comes out clean.
7. Allow the pie to cool before slicing and serving.
Notes
– Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
– If you prefer, you can substitute the evaporated milk with heavy cream for a richer pie.
– The pie can be made a day ahead and refrigerated overnight.
– To make it gluten-free, use a gluten-free pie crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 270 kcal
- Sugar: 23g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
