Sweet Potato Classic Dessert (Printable)
Creamy, spiced sweet potato filling baked in a flaky crust, ideal for holiday treats and celebrations.
# What's Needed:
→ Crust
01 - 1 9-inch unbaked pie crust (store-bought or homemade)
→ Filling
02 - 2 cups mashed sweet potatoes (from 2 large baked or boiled sweet potatoes)
03 - 1/2 cup unsalted butter, melted
04 - 3/4 cup granulated sugar
05 - 1/4 cup packed brown sugar
06 - 2 large eggs
07 - 1/2 cup evaporated milk
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
# How to Make It:
01 - Preheat the oven to 350°F.
02 - Place the unbaked pie crust in a 9-inch pie pan and set aside.
03 - In a large bowl, combine mashed sweet potatoes with melted butter and blend until smooth.
04 - Add granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt to the bowl. Whisk until fully incorporated and creamy.
05 - Pour the filling mixture into the prepared pie crust and smooth the surface evenly.
06 - Bake in the preheated oven for 50 to 55 minutes, or until the center sets and a knife inserted comes out clean.
07 - Remove from oven and allow to cool completely on a wire rack before slicing.
# Tips for Success:
01 -
- The filling tastes like autumn in a single bite, with warmth that lingers on your tongue.
- It comes together faster than you'd expect, yet tastes like you've been cooking all day.
- This is the dessert people ask you to bring to every gathering, the one that gets remembered.
02 -
- Don't overbake this pie chasing a fully firm center; it will set more as it cools, and the best texture lives in that tender space where it's not quite liquid but still gives way to your fork.
- If your filling is lumpy, press it through a fine-mesh sieve before pouring into the crust—this extra minute changes everything.
03 -
- Mash your sweet potatoes while they're still warm—they'll incorporate more smoothly into the filling and create a silkier texture.
- Let your filled pie sit at room temperature for 10 minutes before baking; this helps the crust and filling bake together instead of separately.