Description
A smooth, spiced filling made with baked sweet potatoes and warm spices in a flaky pie crust. A Southern classic that’s a holiday must-have and a cozy alternative to pumpkin pie.
Ingredients
Pie Filling:
- 2 cups mashed sweet potatoes (about 2 large, baked or boiled)
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- ½ cup (120 ml) evaporated milk (or heavy cream)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Pinch of salt
For the Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie pan.
- In a large bowl, combine mashed sweet potatoes and melted butter until smooth.
- Whisk in sugars, eggs, evaporated milk, vanilla, and spices. Mix until creamy.
- Pour filling into prepared pie crust and smooth the top.
- Bake for 50–55 minutes, or until the center is set and a knife inserted comes out mostly clean.
- Cool completely before slicing. Serve with whipped cream if desired.
Notes
- Roast sweet potatoes for deeper flavor (instead of boiling).
- Add a splash of bourbon or rum to the filling for a festive twist.
- Store covered in the fridge for up to 4 days.
- Pie can be baked ahead and frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 385
- Sugar: 35g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 83mg
