Sweet Potato Pie
Sweet Potato Pie is a classic Southern dessert with a creamy, spiced filling made from sweet potatoes, butter, sugar, eggs, and warm spices like cinnamon and nutmeg. The pie is baked in a buttery crust and is perfect for fall and holiday gatherings. It is best served chilled or at room temperature and can be paired with whipped cream for an extra treat.
Ingredients
Crust:
- 1 store-bought or homemade 9-inch pie crust.
Filling:
- 2-3 large sweet potatoes (about 2 cups pureed).
- 1/2 cup dark brown sugar.
- 1/2 cup granulated sugar.
- 1/3 cup butter (softened or melted).
- 1/4 cup heavy cream or evaporated milk.
- 2 large eggs + 1 egg yolk (optional for richer texture).
- 1 teaspoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon salt.
- 1/8 teaspoon ground nutmeg.
- 1/8 teaspoon ground cloves or allspice (optional).
Instructions
Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash sweet potatoes, pierce with a fork, and bake on a foil-lined baking sheet for 30-40 minutes until tender. Let cool, peel, and puree (you'll need about 2 cups).
Prepare the Pie Crust:
- If using homemade crust, roll it out to fit a 9-inch pie plate, trim the edges, and flute if desired. Chill while preparing the filling.
Make the Filling:
- Lower the oven temperature to 350°F (175°C).
- In a mixing bowl, combine pureed sweet potatoes, sugars, butter, cream, eggs, vanilla, and spices. Blend until smooth.
Assemble and Bake:
- Pour the filling into the prepared crust. Smooth the top and bake for 50-60 minutes until the center is set (a knife inserted should come out clean).
- Cool on a wire rack, then chill in the refrigerator for at least 2 hours (or overnight) for best flavor.
Serve:
- Serve chilled or at room temperature with whipped cream or ice cream.