Description
This Sweet Potato Pie is a comforting classic Southern dessert featuring a creamy, spiced sweet potato filling baked in a flaky pie crust. Perfect for cozy gatherings or holiday celebrations, it combines the natural sweetness of sweet potatoes with warm spices like cinnamon and nutmeg for a deliciously nostalgic treat.
Ingredients
Filling
- 1 (1 pound) sweet potato
- 2 large eggs
- ½ teaspoon ground nutmeg
- 1 cup white sugar
- ½ cup condensed milk
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Crust
- 1 (9-inch) unbaked pie crust
Instructions
- Boil the Sweet Potato: Place the whole sweet potato in a pot and cover with water. Bring the water to a boil and cook the sweet potato for 40 to 50 minutes until it becomes tender when pierced with a fork. Remove from the water, let it cool, then peel and mash until smooth.
- Prepare the Filling: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the mashed sweet potato with the softened butter until smooth and creamy. Add the sugar, condensed milk, eggs, ground nutmeg, ground cinnamon, and vanilla extract. Mix all the ingredients thoroughly until well combined.
- Assemble the Pie: Pour the prepared filling into the unbaked 9-inch pie crust, spreading it out evenly. Place the pie in the oven and bake for about 50 minutes. The filling should set and develop a golden color around the edges when done.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 30 minutes. Serve it slightly warm or at room temperature, optionally topped with whipped cream for extra indulgence.
Notes
- Ensure the sweet potato is thoroughly cooked and soft for a smooth filling texture.
- You can substitute condensed milk with evaporated milk plus extra sugar if preferred.
- Letting the pie cool before slicing helps the filling set fully and ensures cleaner cuts.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- For a dairy-free version, use a dairy-free pie crust and substitute butter with coconut oil.
