Heavenly Sweet Potato Pie
Indulge in the velvety decadence of Heavenly Sweet Potato Pie, a classic southern dessert that combines the natural sweetness of roasted sweet potatoes with the warm embrace of cinnamon and nutmeg. This soul-warming pie features a rich, creamy filling made with buttery mashed sweet potatoes, a touch of vanilla, and just the right balance of brown and granulated sugars for a deep, caramel-like flavor. Nestled in a flaky, pre-made crust and baked to perfection, it’s a showstopping treat for holidays, gatherings, or cozy nights in. Easy to prepare yet bursting with flavor, this sweet potato pie is best served with a dollop of whipped cream for a slice of pure comfort. Perfect for sweet potato pie enthusiasts and dessert lovers alike, this recipe brings a homemade taste to your table with a prep time of just 30 minutes.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 6 tablespoons unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 0.5 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 unit 9-inch pre-made pie crust
- 1 cup whipped cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the sweet potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet and roast in the preheated oven for 45-50 minutes, or until they are soft and tender.
Remove the sweet potatoes from the oven and let them cool for 10-15 minutes. Peel off the skins and mash the sweet potatoes in a large mixing bowl until smooth.
While the sweet potatoes are cooling, reduce the oven temperature to 350°F (175°C).
Add the unsalted butter to the mashed sweet potatoes while they are still warm and stir until the butter is fully melted. Mix in the granulated sugar and brown sugar until well combined.
In a separate bowl, beat the eggs and then add them to the sweet potato mixture. Stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and fully incorporated.
Pour the sweet potato filling into the pre-made pie crust, spreading it out evenly with a spatula.
Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out mostly clean. The pie may puff up slightly during baking but will settle as it cools.
Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. This will allow the flavors to meld and the filling to firm up.
Serve slices at room temperature or chilled with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 474.3 g | 172% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 305.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 840 mg | 65% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1001 mg | 21% | |
*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.
