Here’s a classic, cozy Baked Sweet Potato Pie recipe—smooth, spiced filling with a flaky crust.
🥧 Baked Sweet Potato Pie
🧾 Ingredients
🥧 Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
🍠 Filling
- 2 medium sweet potatoes (about 2 cups mashed)
- ½ cup butter, softened
- ¾–1 cup sugar (adjust to taste)
- 2 large eggs
- ½ cup evaporated milk (or whole milk)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
🍳 Instructions
1. Cook sweet potatoes
- Boil or bake sweet potatoes until soft
- Peel and mash until smooth
2. Preheat oven
- Set to 180°C (350°F)
3. Make filling
- In a bowl, mix mashed sweet potatoes + butter
- Add sugar, eggs, milk, vanilla, spices, and salt
- Beat until smooth and creamy
4. Fill crust
- Pour mixture into unbaked pie crust
- Smooth the top
5. Bake
- Bake for 50–60 minutes
- Center should be set but slightly soft
- Cover edges if crust browns too fast
6. Cool
- Let cool completely before slicing (it firms up as it cools)
💡 Tips for best pie
- Roast sweet potatoes instead of boiling for deeper flavor
- Don’t overbake or it can crack
- Chill overnight for best texture
🍽️ Serve with
- Whipped cream
- A sprinkle of cinnamon or nutmeg
- Vanilla ice cream
If you want, I can also give you:
- A Southern-style sweet potato pie (extra rich)
- A no-evaporated milk version
- Or a mini sweet potato pie (cupcake style)
