Sweet Potato Pie Ii
Indulge in the cozy, nostalgic flavors of autumn with this classic Sweet Potato Pie II recipe—a velvety smooth dessert that's perfect for holiday gatherings or anytime you crave a touch of Southern comfort. Made with tender boiled sweet potatoes, rich butter, a harmonious blend of warm spices like cinnamon and nutmeg, and just the right balance of brown and granulated sugar, this pie delivers a lightly spiced sweetness in every bite. Topped with a creamy dollop of whipped cream, its golden-baked filling sits elegantly in a flaky, homemade or store-bought 9-inch crust. With just 30 minutes of prep and an hour to bake, this crowd-pleaser pairs perfectly with coffee for dessert or as a sweet breakfast treat. Get ready to savor the ultimate comfort food pie experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large (about 1.5 pounds total) sweet potatoes
- 1 stick (8 tablespoons, melted) unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 9-inch unbaked pie crust
- optional, for serving whipped cream
Instructions
Preheat your oven to 350°F (175°C).
Peel and cut the sweet potatoes into large chunks. Place them in a saucepan, cover with water, and bring to a boil. Simmer until the sweet potatoes are fork-tender, about 20-25 minutes.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash until smooth using a potato masher or a hand mixer.
Add the melted butter, granulated sugar, and brown sugar to the mashed sweet potatoes. Mix until well combined.
Stir in the milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling is smooth and creamy.
Roll out the unbaked pie crust and place it into a 9-inch pie dish. Gently press the crust into the dish and trim any excess dough.
Pour the sweet potato filling into the prepared pie crust and smooth the top with a spatula.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and slightly puffed at the edges. A toothpick inserted into the center should come out mostly clean.
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before slicing. This helps the filling set properly.
Serve with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
4483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 679.5 g | 247% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 341.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 757 mg | 58% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 617 mg | 13% | |
*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.
