Sweet Potato Pie
A classic dessert featuring a creamy, spiced sweet potato filling in a buttery crust. Customize the spice blend, sweetener, and crust to match your preference.
Ingredients
Method
Preheat oven to 350°F. If using a frozen pie crust, allow it to thaw slightly while you prepare the filling.
In a large bowl, whisk together mashed sweet potatoes, sugar, melted butter, eggs, evaporated milk, and vanilla extract until smooth.
Add cinnamon, nutmeg, ginger, and salt. Whisk until fully combined and no lumps remain.
Pour the filling into the pie crust, smoothing the top with a spatula.
If using pecan topping, sprinkle chopped pecans evenly over the filling.
Place pie on a baking sheet (to catch any drips) and bake for 45–55 minutes, until the filling is set but still slightly jiggly in the very center when gently shaken.
Remove from oven and let cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature with whipped cream if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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