Sweet Potato Pie

Sweet potatoes take on a whole new persona in this sweet and savory pie. By blending the natural sweetness of sweet potatoes with warm spices and a hint of vanilla, this dessert is sure to become a new family favorite.

The perfect blend of fall flavors in every bite!

Ready Time

1 hrs 50 mins

Yields

10 servings

Ingredients

2 large sweet potatoes, cooked and mashed
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 pie crust, homemade or store-bought

Instructions

Preheat your oven to 350°F (175°C).

In a large bowl, combine the mashed sweet potatoes, granulated sugar, flour, salt, nutmeg, cinnamon, and ginger.

Mix well until smooth.

Add the melted butter, eggs, and vanilla extract to the bowl.

Mix until fully incorporated.

Roll out the pie crust and place it in a 9-inch pie dish.

Fill the pie crust with the sweet potato mixture and smooth the top with a spatula.

Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is set.

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.

Notes

To make sure your sweet potatoes are perfectly cooked, bake them in the oven at 400°F (200°C) for about an hour, or until they’re soft when pierced with a fork.

You can use leftover mashed sweet potatoes if you have them on hand! Just make sure they’re cooled to room temperature before using.

Don’t overmix the sweet potato mixture, or it’ll become tough and unappetizing.

Stop mixing once everything’s fully incorporated.

If using a store-bought pie crust, follow the package instructions for thawing and baking.

Keep an eye on your pie during the last 10 minutes of baking – it can go from perfectly golden to burnt quickly! Let your pie cool completely before serving – it’ll set better and be easier to slice.

This pie will keep at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freeze it for up to 2 months if you want to get a head start on holiday baking! Perfect for the holidays or a family gathering, this pie serves 10 – just the right size for a small crowd!