Sweet Potato Pie

Sweet potatoes, with their vibrant orange hue and naturally sweet flavor, are more than just a seasonal treat. They are a nutritional powerhouse, packed with vitamins A and C, fiber, and antioxidants. This remarkable root vegetable is versatile, lending itself beautifully to both savory and sweet dishes. While pumpkin pie often takes center stage during the fall, sweet potato pie offers a unique alternative that boasts a smoother, creamier texture and a deeper sweetness that many find irresistible.

Discover the perfect fall dessert with Sweet Potato Delight Pie. This recipe highlights the rich, creamy texture of sweet potatoes, making a delightful twist on the classic. Packed with vitamins and a depth of flavor from warm spices, this pie is a healthier alternative to pumpkin pie. Easy to make, it features a silky filling and can be served with whipped cream or ice cream. Embrace the autumn season with this comforting treat that will surely impress at any gathering.

Print Recipe Pin Recipe

Ingredients

2 medium sweet potatoes (about 1 pound)

1 cup granulated sugar

½ cup brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

½ teaspoon salt

1 teaspoon vanilla extract

3 large eggs

1 cup evaporated milk

1 pre-made pie crust (store-bought or homemade)

2 tablespoons unsalted butter, melted

Whipped cream (for serving)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly. Pierce each potato several times with a fork, then bake them in the preheated oven for about 45-60 minutes, or until tender. You can also boil or microwave them if preferred. Allow them to cool slightly, then peel and mash until smooth.

Mix Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, vanilla extract, and melted butter. Mix until well combined.

Add Eggs and Milk: Whisk in the eggs, one at a time, until fully integrated. Gradually mix in the evaporated milk until the mixture is smooth and creamy.

Prepare the Pie Crust: Place your pre-made pie crust into a 9-inch pie dish, pressing it down gently to fit the dish. Trim any excess edges if necessary.

Fill the Pie Crust: Pour the sweet potato filling into the prepared pie crust, spreading it out evenly.

Bake the Pie: Place the pie in the oven and bake for 55-60 minutes, or until the center is set and a toothpick inserted in the center comes out clean. The crust should be golden brown.

Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour. This will help it set further.

Enjoy: Serve slices of the sweet potato pie warm or at room temperature with a dollop of whipped cream on top.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8