Sweet Potato Pie: A must on holidays and a delicious present for your family and friends!
Sweet potato pie is a traditional dessert served on Thanksgiving and Christmas. A Southern classic that has a crisp crust topped with rich filling.
Unlike pumpkin pie, sweet potato pie does not usually feature as many spices. It’s naturally a little sweeter and flavorful, and slightly airier than pumpkin pie.
I love this sweet potato pie on its own but if you rather want to make this dessert to the next level, you can serve this with a scoop of vanilla ice cream or whipped cream. You can also sprinkle some candied pecans or other sugar-coated nuts on top to add a little texture and an extra boost of sweetness.
What You Need To Make This Sweet Potato Pie
- Dough for single-crust pie
- Medium sweet potatoes
- Butter
- Sugar
- Large eggs
- Evaporated milk
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Salt
To make this recipe gluten-free (you should use this ingredient instead):
- Use store-bought gluten-free pie crust or make your own.
Steps To Make Sweet Potato Pie
Step 1: While preheating the oven, roll the dough to a 1/8-inch thick circle. Then, place it on a 9-inch pie plate. About half an inch beyond the rim of the pie plate, trim the crust and flute the edge. Keep this in the fridge in the meantime.
Step 2: In a medium saucepan, add the sweet potatoes and pour in enough water to cover them. Let the water boil, then decrease the heat. Cook the sweet potatoes until tender. Drain when done and return the potatoes to the pan.
Step 3: Next, mash the potatoes until smooth. Let the mashed potatoes cool to room temperature.
Step 4: Cream the butter and sugar in a bowl.
Butter:
Step 5: Add milk to the bowl and 2 cups of the mashed sweet potatoes. Stir in the vanilla, cinnamon, nutmeg, and salt.
Step 6: Into the crust, pour the sweet potato mixture, and bake for about 15 minutes. Then, adjust the oven temperature to 350 degrees and continue baking for another 35 to 40 minutes.
Frequently Asked Questions
Can I refrigerate the sweet potato pie?
Allow the pie to cool for about 2 to 4 hours. Cover loosely with aluminum foil, then store for up to 4 days in the fridge.
Can I freeze sweet potato pie?
Yes! But note that the texture might slightly change. Once the pie is completely cooled, tightly wrap it in a couple of layers of plastic wrap before wrapping it in foil and keeping it in an airtight container. Store the pie in the freezer for up to 3 months. Before serving, thaw the pie in the fridge overnight.
How to reheat sweet potato pie?
On a baking sheet, transfer the pie directly from the freezer. Reheat in the oven for 40 to 50 minutes at 300 degrees F. If reheating thawed potato pie, place it on a baking sheet and reheat for about 30 minutes at 300 degrees.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Potato Pie
Ingredients
- 1/3 c. butter softened
- Dough for single-crust pie
- 2 medium sweet potatoes about 1-1/2 lbs, peeled and cubed
- 1/2 c. sugar
- 2 large eggs room temperature, lightly beaten
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 c. evaporated milk
Instructions
- Prepare the oven. Preheat it to 425 degrees.
- Roll the dough on a lightly floured surface to a 1/8-inch thick circle. Into a 9-inch pie plate, transfer the dough. Beyond the rim of the plate, trim the crust to half an inch and flute the edge. Store the crust in the fridge while prepping the filling.
- In a medium saucepan, place the sweet potatoes and cover them with water. Bring to a boil. Once boiling, decrease the heat and cook for about 13 to 15 minutes, uncovered, until tender. Drain the potatoes when done and place them back in the pan.
- Then, mash the sweet potatoes until very smooth. Let this cool to room temperature.
- Cream the butter and sugar in a bowl. Then, add the eggs and mix until incorporated. Pour in the milk. Next, add 2 c. of the mashed sweet potatoes along with vanilla, cinnamon, nutmeg, and salt. Mix well until combined. Into the crust, pour the mixture.
- Place in the preheated oven and bake for about 15 minutes. After 15 minutes, adjust the oven temperature to 350 degrees and continue to bake for another 35 to 40 minutes or until a knife inserted in the middle of the pie comes out clean.
- Transfer the pie to a wire rack when done. Store any leftovers in the fridge.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
