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Classic Sweet Potato Pie

Classic Sweet Potato Pie
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Classic Sweet Potato Pie is a rich and creamy southern dessert featuring a flaky buttery crust filled with a smooth, naturally sweet sweet potato custard enhanced by warm spices. Perfect for holidays, family dinners, or any occasion, this timeless recipe delivers comforting flavors with customizable sweetness and texture.

Ingredients

Scale

Main Ingredients

  • 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs, beaten
  • 1 cup milk or cream
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 (9-inch) pie crust, homemade or store-bought

Optional Variations

  • Flaxseed eggs (for vegan version, replace eggs)
  • Coconut milk (to replace dairy for vegan version)
  • Additional spices: ginger, cloves, allspice (to taste)
  • Chopped pecans or walnuts (for nutty crunch)
  • Orange or lemon zest (1 teaspoon, for citrus brightness)
  • Maple syrup (replace some or all sugar for maple sweetened version)

Instructions

  1. Prepare the Sweet Potatoes: Wash, peel, and chop sweet potatoes into uniform pieces. Boil or steam until tender (fork easily pierces), then drain thoroughly and mash until smooth.
  2. Make the Filling: In a large mixing bowl, combine mashed sweet potatoes with granulated and brown sugar, beaten eggs, milk or cream, melted butter, vanilla extract, ground cinnamon, and nutmeg. Mix thoroughly until smooth and well blended.
  3. Prepare the Pie Crust: Roll out your pie crust and place it into a 9-inch pie dish. Trim any excess dough and crimp edges neatly to form a border that will hold the filling securely. Optionally, blind bake the crust for 10 minutes at 350°F (175°C) for a crisper base.
  4. Pour and Bake: Pour the sweet potato filling into the prepared crust, smoothing the surface with a spatula. Bake in a preheated oven at 350°F (175°C) for 55 to 65 minutes, or until a knife inserted near the center comes out clean or with a few moist crumbs.
  5. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling sets the filling for clean slicing and enhances its creamy texture. Garnish as desired and serve.

Notes

  • Use fresh sweet potatoes for the best natural sweetness and flavor.
  • Do not overmix the filling to avoid a runny texture.
  • Test doneness with a knife or toothpick inserted near the center; it should come out mostly clean.
  • Let the pie cool fully to allow the custard-like filling to firm up for perfect slices.
  • Blind bake the crust if you prefer a crispier base and to prevent sogginess.

Nutrition

Keywords: Sweet Potato Pie, Southern Dessert, Holiday Pie, Creamy Sweet Potato Custard, Classic Pie Recipe

Find it online: https://ninagourmet.com/classic-sweet-potato-pie/