Classic Sweet Potato Pie – Home Chef’s Treasure

Sweet Potato Pie is a classic Southern dessert with a rich, creamy filling made from roasted sweet potatoes, warm spices, and a buttery, flaky crust. Perfect for holiday gatherings or anytime you crave a comforting homemade pie.

Ingredients

For the Pie Crust:

1 store-bought pie crust (or homemade)

For the Filling:

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
¾ cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, melted
½ cup evaporated milk (or heavy cream)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon lemon juice (optional, enhances flavor)

Instructions

Step 1: Prepare the Sweet Potatoes

Preheat oven to 400°F (200°C).
Wash and pierce 2 medium sweet potatoes with a fork.
Bake for 45-50 minutes or until soft. Let cool, then peel and mash.
- Shortcut: You can boil peeled sweet potatoes for 20 minutes until tender.

Step 2: Prepare the Pie Crust

Preheat oven to 350°F (175°C).
Roll out the pie dough into a 9-inch pie pan.
Crimp the edges and set aside.

Step 3: Make the Filling

In a large bowl, whisk together mashed sweet potatoes, granulated sugar, brown sugar, melted butter, and eggs.
Add evaporated milk, vanilla, cinnamon, nutmeg, salt, and lemon juice.
Mix until smooth and creamy.

Step 4: Assemble and Bake

Pour the sweet potato filling into the prepared pie crust.
Bake for 50-55 minutes, or until the center is set and slightly firm.
Let cool completely before slicing.

Serving Suggestions

Serve warm or chilled.
Top with whipped cream or a scoop of vanilla ice cream.
Sprinkle with cinnamon or nutmeg for extra warmth.

Tips for the Best Sweet Potato Pie

Roasting vs. Boiling: Roasting enhances the natural sweetness, while boiling makes a smoother texture.
For a Silkier Filling: Blend the filling for an ultra-smooth consistency.
Make Ahead: This pie stores well in the fridge for up to 3 days.
Freeze It: Wrap tightly and freeze for up to 3 months.