🍠 Ingredients
🥧 Filling
- 2 medium sweet potatoes (about 2 cups mashed)
- ½ to ¾ cup brown sugar (adjust to taste)
- 2 eggs
- ½ cup evaporated milk or whole milk
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
🥧 Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
🔥 How to Make It
1. Cook sweet potatoes
Boil or bake until very soft.
Peel and mash until smooth (no lumps).
2. Make filling
Mix mashed sweet potatoes with:
- sugar
- eggs
- milk
- butter
- vanilla
- cinnamon, nutmeg, salt
Whisk until creamy and smooth.
3. Fill crust
Pour mixture into pie crust and smooth the top.
4. Bake
- 175°C (350°F)
- Bake 45–55 minutes
- Center should be set but slightly jiggly
5. Cool completely
Let it rest at least 2 hours so it firms up for clean slices.
😋 What it tastes like
- Creamy, silky filling
- Warm cinnamon-nutmeg spice
- Natural earthy sweetness
- Buttery crust contrast
- Comforting, holiday-style dessert energy
🔁 Variations
- 🥥 Add coconut milk for tropical richness
- 🍊 Add orange zest for brightness
- 🥜 Top with pecan crumble for crunch
- 🍦 Serve with whipped cream or vanilla ice cream
- 🍯 Drizzle honey or maple syrup before serving
⚡ Pro tip
Blend or whisk thoroughly—smooth filling is what makes sweet potato pie feel “custard-like” instead of grainy.
If you want, I can also make:
- 🔥 crustless sweet potato pie (low-carb style)
- 🥧 mini sweet potato pie bites for parties
- 🍠 or a sweet potato cheesecake hybrid version
