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Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Resting Time
1 hr
Total Time
3 hrs 40 mins
Servings: 8 slices
Calories: 421 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 deep dish pie crust $1.25
  • 2 lbs. sweet potatoes* $0.98
  • 6 Tbsp salted butter, melted & cooled $0.80
  • 1/2 cup brown sugar $0.26
  • 1/3 cup granulated sugar $0.15
  • 1 tsp vanilla extract $0.59
  • 1/2 tsp cinnamon $0.06
  • 1/4 tsp nutmeg $0.05
  • 1 pinch salt $0.01
  • 1/3 cup evaporated milk $0.35
  • 2 large eggs $0.58

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
  2. Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
  3. Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
  4. Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
  5. Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
  6. Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
  7. Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the preheated 350°F oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
  8. Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.

Notes

  • *Baked Sweet Potatoes: Baking your sweet potatoes in the oven will give you a deep, rich flavor. You’ll need about 2 lbs. or roughly 2-3 sweet potatoes, depending on the size.
  • *Baked Sweet Potatoes
  • : Baking your sweet potatoes in the oven will give you a deep, rich flavor. You’ll need about 2 lbs. or roughly 2-3 sweet potatoes, depending on the size.
  • Salted butter adds richness, flavor, and texture to the pie. 
  • Salted butter adds richness, flavor, and texture to the pie. 
  • A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
  • A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
  • A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
  • A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
  • A touch of vanilla extract further enhances the flavor of the pie.
  • A touch of vanilla extract further enhances the flavor of the pie.
  • Evaporated milk gives the sweet potato pie a creamy and smooth texture.
  • Evaporated milk gives the sweet potato pie a creamy and smooth texture.
  • Eggs help the custard pie filling bind together and set.
  • Eggs help the custard pie filling bind together and set.
  • I like to use a store-bought 9-inch deep dish pie crust to keep things simple, or you can make our 3-Ingredient Pie Crust from scratch.
  • I like to use a store-bought 9-inch deep dish pie crust to keep things simple, or you can make our
  • 3-Ingredient Pie Crust
  • from scratch.

Nutrition Information

Serving 1slice Calories 421kcal (21%) Carbohydrates 59g (20%) Protein 6g (12%) Fat 19g (29%) Sodium 265mg (11%) Fiber 4g (16%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 421

% Daily Value*

Serving 1slice
Calories 421kcal 21%
Carbohydrates 59g 20%
Protein 6g 12%
Fat 19g 29%
Sodium 265mg 11%
Fiber 4g 16%

* Percent Daily Values are based on a 2,000 calorie diet.