Classic Sweet Potato Pie Recipe
I've crafted a delicious Sweet Potato Pie using simple steps. Roast the sweet potatoes until tender, then mash them for a velvety filling. Pre-bake the crust, whip up the sweet potato pie mix, and bake until set. Top with a delightful whipped cream dollop for the perfect homemade treat!
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Calories: 371kcal
Servings: 10 people
Equipment
- Parchment paper or aluminum foil
- Medium bowl
- Potato masher or fork
- Electric mixer with paddle attachment or beaters
- Rubber spatula
- 9-inch deep-dish frozen pie crust (no need to thaw) or homemade pie crust
- Wire rack
Ingredients
- 2 large sweet potatoes about 2¼ pounds
- 4 tbsp unsalted butter softened
- 4 Cup and 2 tbsp light brown sugar Packed
- 1 large Egg At Room Temperature
- 3 large Egg Yolk At Room Temperature
- 1/4 tbsp Salt
- 1 tbsp Vanilla Extract
- 1/2 tbsp Ground Nutmeg
- 3/4 tbsp Ground Cinnamon
- 1/8 tbsp Ground Cloves
- 1/8 tbsp Ginger
- 1 cup Evaporated Milk
- 19 -in deep-dish frozen pie crust
FOR THE WHIPPED CREAM
- 1 Cup Whpping Cream Cold
- 2 tbsp Confectioner's Suger
Instructions
- Preheat the oven to 425°F and place a rack in the middle. Line a baking sheet with parchment paper or aluminum foil.
- Poke each sweet potato with a fork and place them on the prepared baking sheet. Roast until very tender (about 1 hour). Let cool, then scoop the pulp into a bowl and mash until smooth.
- Follow the instructions for blind baking the crust. Reduce the oven temperature to 350°F.
- In an electric mixer, beat softened butter and brown sugar until moistened. Add eggs one at a time, beating until creamy. Add vanilla, salt, cinnamon, nutmeg, cloves, and ginger; beat until combined. Mix in 1¾ cups of mashed sweet potatoes, then add evaporated milk. Pour the filling into the pie crust.
- Bake for 55 to 60 minutes until the filling is set. Let it cool completely before slicing (2 to 3 hours). Before serving, top each slice with whipped cream.
Notes
Make-Ahead Instructions: The pie can be made up to two days in advance, covered with plastic wrap, and stored in the refrigerator. Allow it to come to room temperature before serving.
Freezer-Friendly Instructions: The baked pie can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition
Calories: 371kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 167mg | Fiber: 3g | Sugar: 33g