Fashioned Sweet Potato Pie
Transport your taste buds to the heart of Southern comfort with this Old-Fashioned Sweet Potato Pie, a rich and creamy classic that's perfect for any festive table or cozy family gathering. Made with buttery roasted sweet potatoes, a blend of warm spices like cinnamon and nutmeg, and a touch of brown sugar for caramel-like depth, this pie is a luscious dessert that strikes a perfect balance of sweet and earthy flavors. The smooth, velvety filling pairs beautifully with a flaky, homemade (or store-bought) pie crust, creating a mouthwatering harmony of textures. With simple ingredients like evaporated milk, vanilla, and just a hint of salt, this recipe comes together effortlessly in under 20 minutes of prep time and bakes to perfection. Serve it chilled or at room temperature, and don’t forget a dollop of whipped cream or a sprinkle of extra cinnamon to elevate every slice. Whether for Thanksgiving, Sunday supper, or a midweek indulgence, this sweet potato pie is a timeless treat that feels like a warm hug on a plate.
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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, packed
- 2 large eggs
- 0.5 cup evaporated milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 9-inch unbaked pie crust
Instructions
Preheat your oven to 350°F (175°C).
Wash the sweet potatoes and pierce them with a fork a few times. Bake them on a baking sheet for approximately 45-50 minutes, or until they are soft and easily pierced with a knife.
Remove the sweet potatoes from the oven and let them cool slightly. Peel off the skins and place the sweet potato flesh in a large mixing bowl.
Using a hand mixer or a potato masher, mash the sweet potatoes until smooth.
Add the unsalted butter to the warm sweet potatoes and mix until the butter is fully melted and incorporated.
Stir in the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mix thoroughly.
Add the eggs, one at a time, beating well after each addition.
Slowly pour in the evaporated milk and mix until the filling is smooth. Stir in the vanilla extract.
Place the unbaked 9-inch pie crust in a pie dish. Pour the sweet potato filling into the crust and smooth the surface with a spatula.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 2 hours before serving.
Optional: Top with whipped cream or a sprinkle of ground cinnamon for additional flavor.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 411.4 g | 150% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 232.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 638 mg | 49% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 806 mg | 17% | |
*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.
