Classic Sweet Potato Pie
Classic Sweet Potato Pie
Ingredients
For the Pie Crust
- 1 unbaked pie crust, 9-inch
For the Sweet Potato Filling
- 2 cups sweet potatoes, cooked and mashed, about 2 medium sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. If using a store-bought pie crust, unroll it and carefully place it into a 9-inch pie plate. Crimp the edges as desired.
⏱️ 5 min•🌡️ 375
- 2
Prepare the sweet potatoes: Wash and peel the sweet potatoes. Cut them into 1-inch chunks. Place them in a saucepan and cover with water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well and mash with a potato masher or fork until completely smooth. Measure out 2 cups of the mashed sweet potatoes.
⏱️ 20 min
- 3
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, light brown sugar, large eggs, evaporated milk, melted unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk or beat with an electric mixer on medium speed until all ingredients are thoroughly combined and the mixture is smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 4
Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.
⏱️ 2 min
- 5
Bake the pie in the preheated oven for 50-60 minutes, or until the center is set. A knife inserted near the center should come out clean. If the crust begins to brown too quickly, you can cover the edges with aluminum foil.
⏱️ 55 min•🌡️ 375
- 6
Once baked, remove the pie from the oven and place it on a wire rack to cool completely. This is crucial for the pie to set properly. Allow it to cool for at least 2-3 hours before slicing and serving.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Sweet Potato Pie
Ingredients
For the Pie Crust
- 1 unbaked pie crust, 9-inch
For the Sweet Potato Filling
- 2 cups sweet potatoes, cooked and mashed, about 2 medium sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. If using a store-bought pie crust, unroll it and carefully place it into a 9-inch pie plate. Crimp the edges as desired.
⏱️ 5 min•🌡️ 375 - 2
Prepare the sweet potatoes: Wash and peel the sweet potatoes. Cut them into 1-inch chunks. Place them in a saucepan and cover with water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well and mash with a potato masher or fork until completely smooth. Measure out 2 cups of the mashed sweet potatoes.
⏱️ 20 min - 3
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, light brown sugar, large eggs, evaporated milk, melted unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk or beat with an electric mixer on medium speed until all ingredients are thoroughly combined and the mixture is smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 4
Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.
⏱️ 2 min - 5
Bake the pie in the preheated oven for 50-60 minutes, or until the center is set. A knife inserted near the center should come out clean. If the crust begins to brown too quickly, you can cover the edges with aluminum foil.
⏱️ 55 min•🌡️ 375 - 6
Once baked, remove the pie from the oven and place it on a wire rack to cool completely. This is crucial for the pie to set properly. Allow it to cool for at least 2-3 hours before slicing and serving.
⏱️ 180 min