Classic White Sweet Potato Pie
Classic White Sweet Potato Pie
Ingredients
For the Pie Crust
- 1 unbaked pie crust, 9-inch, store-bought or homemade
For the Sweet Potato Filling
- 2 pounds white sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 1/2 cups evaporated milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. If using a frozen pie crust, follow package directions for thawing or pre-baking if necessary. If using a fresh crust, prepare it for filling.
⏱️ 5 min•🌡️ 375
- 2
Place the peeled and cubed white sweet potatoes in a large pot. Cover with cold water and bring to a boil over medium-high heat. Reduce heat and simmer until the sweet potatoes are very tender when pierced with a fork, about 15 to 20 minutes. Drain well.
⏱️ 20 min
- 3
Transfer the drained sweet potatoes to a large mixing bowl. Mash them thoroughly with a potato masher or an electric mixer until smooth. Ensure there are no lumps.
⏱️ 5 min
- 4
To the mashed sweet potatoes, add the granulated sugar, packed light brown sugar, large eggs, evaporated milk, melted unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix with an electric mixer on medium speed until all ingredients are well combined and the filling is smooth and creamy.
⏱️ 5 min
- 5
Pour the sweet potato filling into the prepared 9-inch pie crust. Spread evenly with a spatula.
⏱️ 2 min
- 6
Bake the pie in the preheated oven for 50 to 60 minutes, or until the edges are set and the center is just slightly jiggly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
⏱️ 55 min•🌡️ 375
- 7
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to fully set.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Classic White Sweet Potato Pie
Ingredients
For the Pie Crust
- 1 unbaked pie crust, 9-inch, store-bought or homemade
For the Sweet Potato Filling
- 2 pounds white sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 1/2 cups evaporated milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. If using a frozen pie crust, follow package directions for thawing or pre-baking if necessary. If using a fresh crust, prepare it for filling.
⏱️ 5 min•🌡️ 375 - 2
Place the peeled and cubed white sweet potatoes in a large pot. Cover with cold water and bring to a boil over medium-high heat. Reduce heat and simmer until the sweet potatoes are very tender when pierced with a fork, about 15 to 20 minutes. Drain well.
⏱️ 20 min - 3
Transfer the drained sweet potatoes to a large mixing bowl. Mash them thoroughly with a potato masher or an electric mixer until smooth. Ensure there are no lumps.
⏱️ 5 min - 4
To the mashed sweet potatoes, add the granulated sugar, packed light brown sugar, large eggs, evaporated milk, melted unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix with an electric mixer on medium speed until all ingredients are well combined and the filling is smooth and creamy.
⏱️ 5 min - 5
Pour the sweet potato filling into the prepared 9-inch pie crust. Spread evenly with a spatula.
⏱️ 2 min - 6
Bake the pie in the preheated oven for 50 to 60 minutes, or until the edges are set and the center is just slightly jiggly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
⏱️ 55 min•🌡️ 375 - 7
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to fully set.
⏱️ 120 min