The Ultimate Sweet Potato Pie Recipe

This recipe balances the natural sweetness of sweet potatoes with warm spices for a classic and comforting dessert.

Yields: 8 servings
Prep time: 30 minutes
Cook time: 50-60 minutes

Ingredients:

• For the Crust:
  • 1 (9-inch) unbaked pie crust (store-bought or your favorite homemade recipe)
• For the Filling:
  • 2 cups mashed cooked sweet potatoes (about 2-3 medium sweet potatoes)
  • 1 cup evaporated milk
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Equipment:

• Large saucepan or oven for cooking sweet potatoes
• Potato masher or fork
• Large mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• 9-inch pie plate

Step 1: Cook the Sweet Potatoes

There are a couple of ways to cook your sweet potatoes. You can boil, bake, or microwave them until they are very tender.

• Boiling: Peel and chop the sweet potatoes into 1-inch pieces. Place them in a large saucepan and cover with cold water. Bring to a boil and cook until easily pierced with a fork, about 15-20 minutes. Drain well.
• Baking: Preheat oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and bake on a baking sheet for 45-60 minutes, or until very soft. Let cool slightly, then peel.
• Microwaving: Pierce the sweet potatoes several times with a fork. Microwave on high for 5-8 minutes per potato, flipping halfway through, until very soft. Let cool slightly, then peel.

Mash the cooked sweet potatoes thoroughly with a potato masher or fork until smooth. Measure out 2 cups.

Step 2: Prepare the Pie Crust

Gently place your unbaked pie crust into a 9-inch pie plate. Crimp the edges as desired. If your crust recipe calls for it, you can blind bake it partially at this point (check your crust recipe for instructions). For this recipe, we'll be baking the filling with the crust.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined. This helps to distribute the spices evenly.

Step 4: Add Wet Ingredients

Add the mashed sweet potatoes to the sugar and spice mixture. Use a whisk or electric mixer to beat until smooth and creamy, ensuring no lumps of sweet potato remain.

Step 5: Incorporate Remaining Wet Ingredients

Gradually whisk in the evaporated milk until well combined and the mixture is smooth. Then, whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finally, whisk in the melted butter and vanilla extract until the filling is homogenous.

Step 6: Pour Filling into Crust

Carefully pour the sweet potato pie filling into the prepared pie crust.

Step 7: Bake the Pie

Preheat your oven to 350°F (175°C). Place the pie on a baking sheet (this helps catch any potential drips). Bake for 50-60 minutes, or until the center of the pie is just set and doesn't jiggle excessively when gently shaken. A knife inserted near the center should come out mostly clean (a little moistness is okay).

Step 8: Cool Completely

Remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. Cooling can take at least 2-3 hours.

Step 9: Serve and Enjoy!

Once the pie is completely cooled, it's ready to slice and serve. You can enjoy it plain or with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of extra cinnamon.

Tips and Variations:

• Spice Adjustment: Feel free to adjust the amounts of spices to your preference. You can also add a pinch of ground cloves.
• Brown Butter: For a richer, nuttier flavor, you can brown the butter before adding it to the filling.
• Bourbon or Rum: A tablespoon of bourbon or dark rum can add a lovely depth of flavor to the filling.
• Pecan Topping: For a pecan sweet potato pie, sprinkle chopped pecans over the filling before baking.
• Make Ahead: Sweet potato pie can be made a day in advance and stored in the refrigerator, covered. Let it sit at room temperature for about 30 minutes before serving.

Enjoy your homemade sweet potato pie! It's a perfect treat for holidays, gatherings, or any time you're craving a taste of comfort.