🍠 Ingredients
🥧 Filling
- 2 medium sweet potatoes (about 2 cups mashed)
- ½ cup brown sugar (adjust to taste)
- 2 eggs
- ½ cup milk or evaporated 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 the sweet potatoes
Boil or bake sweet potatoes until very soft.
Peel and mash until smooth (no lumps for best texture).
2. Make the filling
In a bowl, mix:
- mashed sweet potatoes
- sugar
- eggs
- milk
- melted butter
- vanilla
- cinnamon, nutmeg, salt
Whisk until creamy and smooth.
3. Fill the crust
Pour mixture into pie crust and smooth the top.
4. Bake
- 175°C (350°F)
- Bake for 45–55 minutes
- Center should be set but slightly jiggly
5. Cool completely
Let it cool at least 2 hours so it firms up and slices cleanly.
😋 Flavor & texture
- silky, custard-like filling
- warm cinnamon-nutmeg spice
- naturally sweet, earthy depth from sweet potato
- buttery flaky crust contrast
🔁 Easy upgrades
- 🍦 Top with whipped cream or vanilla ice cream
- 🥥 Add coconut milk for tropical twist
- 🍊 Add orange zest for brightness
- 🥜 Add pecan topping for crunch
- 🍯 Drizzle honey or maple syrup before serving
If you want, I can also give you:
- 🥧 a crustless sweet potato pie (low-carb version)
- 🔥 a cinnamon pecan topping version (extra Southern-style)
- 🍠 or a mini sweet potato pie bites recipe for parties
