Sweet Potato Pie

Name: Sweet Potato Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8 servings
Cuisine: Southern American
Ingredients: 2 lbs sweet potatoes, roasted, peeled; 1 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

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.

110 minMediumServes 8460 cal/serving

Southern AmericanDessertOvenVegetarianNut-FreeLow-SodiumPork-Free

Ingredients

2 lbs sweet potatoes, roasted, peeled
1 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

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.
2

Reduce oven to 350°F (175°C). Fit 1 9-inch unbaked pie crust (store-bought or homemade) into a 9-inch pie plate, crimp the edges, and refrigerate.
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.
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.
5

Pour the filling into the chilled pie crust. Set on a baking sheet.
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.
7

Cool completely on a wire rack before slicing. Serve at room temperature or chilled, with whipped cream if desired.

Questions

Can I make Sweet Potato Pie dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, softened, 12 oz evaporated milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Sweet Potato Pie keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Sweet Potato Pie?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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