Sweet Potato Pie Recipe

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Cozy Sweet Potato Pie Recipe, Made Simple

There’s something deeply comforting about a warm slice of sweet potato pie, especially on a quiet weekend when the kitchen is filled with the scent of cinnamon and vanilla. I love how this classic Southern dessert brings together toasty, buttery notes with that smooth, tender sweet potato filling. It’s like a hug on a plate.

Whether you’re baking for a holiday or simply craving a homemade treat, this Sweet Potato Pie Recipe is easy enough to become a regular in your kitchen. You’ll find each step thoughtfully laid out to ensure your pie turns out golden, silky, and perfectly spiced every time. Let’s dive into the cozy goodness.

Get ready to fill your home with that irresistible, fragrant aroma and serve up a dessert that brings smiles around the table. And if you’re a fan of sweet potatoes like I am, this recipe will quickly become a top go-to.

Ingredient Lowdown

• 2 cups mashed, cooked sweet potatoes: The star ingredient—smooth, creamy, and naturally sweet.
• 1/2 cup butter, softened: Adds richness and a buttery depth to the filling.
• 1 cup granulated sugar: Sweetens without overpowering, balancing the earthiness of the potatoes.
• 1/2 cup milk: Helps loosen the filling for silky, tender texture; whole or 2% both work well.
• 2 large eggs: The binder that gives structure and creaminess.
• 1/2 teaspoon ground nutmeg: A warm spice that’s mellow and nutty, enhancing the flavor.
• 1/2 teaspoon ground cinnamon: Adds that classic holiday fragrance and subtle spice.
• 1 teaspoon vanilla extract: Sweet, floral notes that round out every bite.
• 1 (9-inch) unbaked pie crust: Flaky and golden, the essential base holding it all together.

Set Up for Success

Before you start, preheat your oven to a steady 350°F (175°C). Lay out your ingredients within easy reach—mise en place always cuts down on kitchen stress. Make sure your butter is softened, not melted, for the best texture in the filling. If you’re using homemade pie crust, keep it chilled until just before filling to ensure a crisp, flaky result.

Step-by-Step: Sweet Potato Pie Recipe

1. Preheat your oven to 350°F (175°C) and place a rack in the center. A well-heated oven ensures even baking for that golden crust and creamy filling.
2. In a large bowl, combine the mashed sweet potatoes and softened butter. Use a hand mixer or sturdy spoon to blend them until the mixture is smooth and velvety—no lumps here.
3. Add the sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract. Beat everything together until the filling is silky and homogeneous. This step is where the fragrant spices begin to wake up, making the whole kitchen smell amazing.
4. Pour the mixture into the unbaked pie crust. Spread it evenly to help it bake uniformly, making sure the edges of the crust are fluted for a pretty presentation.
5. Bake in the preheated oven for 55 to 60 minutes. The filling should set but still jiggle slightly in the center when done. Insert a clean knife; if it comes out tidy, you’re good to go.
6. Let the pie cool completely before slicing. Cooling helps the filling firm up and makes cutting cleaner. I love serving mine with a cloud of whipped cream or a scoop of vanilla ice cream on the side.

Flavor Twists for Sweet Potato Pie Recipe

• Add a splash of bourbon or rum for a warm, boozy undertone.
• Stir in 1/4 cup finely chopped pecans or toasted walnuts for crunch.
• Swap the cinnamon for pumpkin pie spice for a seasonal twist.
• Try swapping half the sugar for brown sugar to deepen the caramel notes.
• Mix in a tablespoon of orange zest to brighten the aromatic profile.
• Top with a crunchy streusel topping made from butter, flour, and brown sugar for a delightful texture contrast.

Storage & Make-Ahead Tips

• Store leftovers covered in the fridge for up to 4 days. The flavors continue to meld deliciously after resting.
• Freeze baked pie tightly wrapped for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat slices gently in a low oven (300°F) for 10-15 minutes to revive that flaky crust and warm filling.
• Make-ahead: Prepare the filling a day ahead and refrigerate. Fill the crust just before baking for effortless day-of prep.
• Pie crust prep: Blind bake the crust slightly if you want extra crispness before filling it, especially in very moist ovens.

Sweet Potato Pie Recipe FAQs

• Can I use canned sweet potatoes? Yes, but try to find plain, unsweetened canned sweet potatoes for the best flavor and control over sweetness.
• Do I need to peel the sweet potatoes? It’s best to peel them before cooking for a silky filling without tough bits.
• How do I know when the pie is done? The center should be mostly set but still have a slight jiggle; a clean knife inserted in the center is another good sign.
• Can I use a store-bought pie crust? Absolutely! It’s a great time-saver and works perfectly with this filling.
• What’s the best way to mash sweet potatoes? Use a potato masher or fork for a rustic texture, or a food processor for the smoothest filling—just don’t over-process or it can get gummy.

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