Old Fashioned Sweet Potato Pie
Experience the comforting flavors of the South with this Old Fashioned Sweet Potato Pie—a timeless classic that's as nostalgic as it is delicious. Crafted with creamy mashed sweet potatoes, warm spices like cinnamon and nutmeg, and a touch of vanilla, this pie offers a perfectly balanced sweetness complemented by the buttery flakiness of a homemade or store-bought 9-inch pie crust. Using a blend of granulated and brown sugar adds depth and richness, while evaporated milk ensures a silky, custard-like texture. It's baked to perfection with a golden, slightly caramelized top and sets beautifully while cooling. Simple enough for everyday baking yet elegant enough for holiday tables, this pie is a must-try dessert. Serve it on its own or topped with a dollop of whipped cream for a luscious finish. With just 20 minutes of prep and familiar pantry staples, this sweet potato pie captures the essence of comfort and tradition in every mouthwatering bite.
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 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).
Boil the sweet potatoes in a large pot of water for 40–50 minutes, or until they are fork-tender.
Drain the sweet potatoes and let them cool slightly before peeling off the skin.
In a large mixing bowl, mash the sweet potatoes until smooth using a potato masher or electric mixer.
Add the unsalted butter to the warm sweet potatoes and mix until fully melted and combined.
Stir in the granulated sugar and brown sugar until well incorporated.
Beat in the eggs, evaporated milk, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and creamy.
Pour the sweet potato mixture into the unbaked 9-inch pie crust, spreading it evenly.
Place the pie in the preheated oven and bake for 55–60 minutes, or until the center is set and a knife inserted into the middle comes out mostly clean.
Allow the pie to cool on a wire rack for at least 30 minutes before slicing and serving.
Serve plain or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 489.5 g | 178% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 306.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 666 mg | 51% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 836 mg | 18% | |
*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.
