Sweet Potato Pie
A warmly spiced Southern custard pie with a silky sweet potato filling in a buttery crust — richer and more nuanced than pumpkin pie. Plan ahead: the sweet potatoes need to be roasted and cooled before mixing.
Ingredients
- 2 lbs sweet potatoes, roasted, peeled
- 1 crust 9-inch unbaked pie crust (store-bought or homemade)
- 6 tbsp unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 4 large eggs
- 12 oz evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
Instructions
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1
Preheat oven to 400°F (205°C). Pierce 2 lbs sweet potatoes all over with a fork and roast directly on the oven rack for 45-55 minutes until very tender. Let cool, then peel and measure out the needed amount of flesh.
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2
Reduce oven to 350°F (175°C). Fit 1 crust 9-inch unbaked pie crust (store-bought or homemade) into a 9-inch pie plate, crimp the edges, and refrigerate.
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3
Beat 6 tbsp softened unsalted butter with 2/3 cup packed light brown sugar and 1/4 cup granulated sugar until smooth. Add the sweet potato flesh and beat until very smooth and creamy.
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4
Beat in 4 large eggs one at a time. Mix in 12 oz evaporated milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp salt.
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5
Pour the filling into the chilled pie crust. Set on a baking sheet.
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6
Bake for 50-60 minutes, until the filling is set around the edges with a slight jiggle in the center. Tent the edges with foil if browning too quickly.
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7
Cool completely on a wire rack before slicing. Serve at room temperature or chilled, with whipped cream if desired.