This classic Sweet Potato Pie recipe features creamy mashed sweet potatoes, warm spices, and a buttery crust, making it the perfect dessert for any holiday or family gathering. With simple ingredients and easy steps, you'll create a delicious pie that's sure to impress! 🍠🥧✨

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In this post, I'll share my tried-and-true Sweet Potato Pie recipe that graces my family table during every single holiday.

The blend of creamy sweet potatoes, warm spices, and buttery crust makes this pie irresistible to anyone with a sweet tooth.

Whether you're new to baking or a seasoned pro, this Sweet Potato Pie recipe will win you over with its simplicity, flavor, and nostalgic charm. 🍠🥧

3 Reasons You'll Love This Recipe

Simple Yet Delicious: This recipe uses basic ingredients you likely already have in your kitchen, yet it yields a rich and creamy filling that's full of flavor.
Perfect Texture: Whether you boil or roast the sweet potatoes, the smooth filling with hints of cinnamon and nutmeg creates a pie that melts in your mouth.
Make Ahead & Freeze Friendly: You can prepare this pie ahead of time, making it the perfect dessert for holidays or special gatherings.

How to Make the Best Sweet Potato Pie Recipe

Equipment You’ll Need:

Pie crust protector
Mixing bowls
Hand mixer or stand mixer
Baking sheet (for roasting sweet potatoes)
Oven thermometer
Measuring spoons and cups
Fork (to pierce sweet potatoes)
Wire cooling rack

Step-by-Step Instructions:

1. Prepare the Sweet Potatoes (3-4 large sweet potatoes or 5-6 medium sweet potatoes)

You have two options to cook the sweet potatoes:

Roast: Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a baking sheet for about 1 hour, or until tender. Let them cool, then peel and mash.
Boil: Peel and chop the sweet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until tender. Drain and mash.

2. Preheat the Oven

Once the sweet potatoes are cooked and cooled, preheat the oven to 375°F (190°C).

3. Make the Filling

In a large mixing bowl, use an electric hand mixer to beat together the softened butter, brown sugar, granulated sugar, and light Karo syrup on medium speed for about 1-2 minutes, or until fully combined and smooth.
Add eggs one at a time, beating on low speed until just combined (typically 20 seconds per egg).
Add the mashed sweet potatoes and mix on low until well combined.
Stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and fully combined.

4. Pour & Bake

Evenly divide the filling between the two unbaked pie crusts.
- I like to use a pie crust protector to cover the edges of my pie to keep the edges from burning.
Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
Tip: For an extra golden crust, brush the edges of the pie crust with an egg wash during the last 5 minutes of baking.

5. Cool & Serve

Once the pies are done, transfer them to a wire rack to cool completely before slicing for the best texture. Enjoy!

A perfect blend of rich, creamy sweet potatoes and warm spices-plus you get two pies from one recipe!🍠🥧

How to Store Sweet Potato Pie

Room Temperature: If you plan to eat the pie within the same day, it can sit out at room temperature for up to 2 hours.
Refrigerator: Store any leftovers in an airtight container or cover the pie with plastic wrap. It will stay fresh in the fridge for up to 4 days.
Freezer: Sweet Potato Pie freezes well! Wrap the pie tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 2 months. When you're ready to serve, thaw the pie in the refrigerator overnight and reheat it in the oven for 10-15 minutes at 350°F (175°C).

Shelf Life

This pie is best enjoyed within 2-3 days for optimal flavor and texture. After 4 days, the crust may start to soften, but the pie will still be delicious.

Ingredient Substitutions & Variations

Brown Sugar Substitute: You can swap brown sugar for coconut sugar or maple sugar for a subtle twist in flavor.
Dairy-Free Option: Use a plant-based butter and substitute evaporated milk with coconut milk or almond milk.
Spice Variations: Want more spice? Add 1/4 teaspoon of ground ginger or a pinch of cloves for a deeper flavor profile.
Crust Variations: Feel free to use a graham cracker crust for a slightly sweeter, crunchier base.

FAQs

Q: Can I make this pie ahead of time?

A; Yes! Sweet Potato Pie is perfect for making ahead. Simply bake it the day before and store it in the fridge until you’re ready to serve.

Q: How do I know when the pie is done?

A: The pie is done when a knife inserted into the center comes out clean, and the center feels set but slightly jiggly. The filling will firm up as it cools.

Q: Can I use canned sweet potatoes?

A: Yes, but make sure to drain them well and mash them thoroughly before adding to the recipe. Fresh sweet potatoes provide the best flavor and texture, but canned will work in a pinch.

Q: What’s the best way to reheat Sweet Potato Pie?

A: Reheat slices of pie in the microwave for 10-15 seconds or the whole pie in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

Tips & Tricks

For the smoothest filling, make sure to mash the sweet potatoes well, especially if boiling. You can even pass them through a sieve or use a food processor for an ultra-creamy texture.
Don’t skip the cooling time! Letting the pie cool completely before serving ensures that the filling sets up properly, giving you clean, beautiful slices.
For a prettier presentation, brush the edges of the pie crust with an egg wash during the last few minutes of baking. This gives the crust a glossy, golden-brown finish.

Get Involved!

I’d love to hear how your Sweet Potato Pie turns out! Leave a comment below with your thoughts or any modifications you made to the recipe.

And if you loved this post, don’t forget to subscribe to my newsletter for more delicious recipes and baking tips. You can also share your creations on social media—tag me so I can see your pies in action!

Happy Baking, Xoxo Chyna B 🍠🥧✨

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