Easy Sweet Potato Pie
Rich, velvety, and bursting with warm fall spices, this Easy Sweet Potato Pie is the ultimate comfort dessert that's perfect for any occasion. Made with creamy mashed sweet potatoes, a blend of brown and granulated sugars, and fragrant notes of cinnamon and nutmeg, this Southern classic delivers an irresistible balance of sweetness and spice. The smooth, custard-like filling is nestled in a flaky pie crust and baked to golden perfection, creating a dessert that’s both indulgent and approachable. With simple ingredients and just 20 minutes of prep time, this recipe is ideal for busy bakers looking for an effortless way to impress. Serve it at room temperature or chilled, topped with whipped cream or a scoop of vanilla ice cream, for a cozy dessert that’ll have everyone coming back for seconds. Perfect for holidays, potlucks, or an everyday treat, this pie is as easy as it is delicious.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 4 tablespoons unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup evaporated milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 crust unbaked 9-inch pie crust
Instructions
Preheat your oven to 350°F (175°C).
Peel the sweet potatoes and cut them into chunks. Place them in a large pot filled with water and bring to a boil. Cook for about 15-20 minutes, or until the sweet potatoes are fork-tender. Drain and transfer to a large mixing bowl.
Using a potato masher or an electric mixer, mash the sweet potatoes until smooth. Allow them to cool slightly.
Add the butter to the mashed sweet potatoes while they are still warm, mixing until the butter is fully melted and incorporated.
Stir in the granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling is smooth and well combined.
Roll out the pie crust and fit it into a 9-inch pie dish if using a homemade crust. If using a store-bought crust, remove it from its packaging and place it into the dish as directed. Crimp the edges if desired.
Pour the sweet potato filling into the prepared pie crust, spreading it evenly.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will firm up as it cools.
Serve your sweet potato pie at room temperature or chilled. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 219.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 611 mg | 47% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
