🥧🍠 Sweet Potato Pie (Classic Southern Style)
Sweet potato pie is a creamy, spiced dessert made with mashed sweet potatoes baked in a flaky crust—similar to pumpkin pie but richer and slightly more earthy.
🧾 Ingredients
🥧 Filling:
- 2 medium sweet potatoes (about 2 cups mashed)
- ½ cup 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 ready-made pie crust (or homemade)
🔥 Instructions
1. Cook the sweet potatoes
- Boil or bake sweet potatoes until soft
- Peel and mash until smooth (no lumps)
👉 Baking gives a richer flavor, boiling is faster.
2. Make the filling
In a bowl mix:
- mashed sweet potatoes
- sugar
- eggs
- milk
- melted butter
- vanilla
- cinnamon, nutmeg, salt
Mix until smooth and creamy.
3. Prepare the crust
- Place pie crust in a pie dish
- Lightly prick the bottom with a fork
4. Fill and bake
- Pour filling into crust
- Smooth the top
Bake at:
- 180°C (350°F) for 50–60 minutes
👉 It’s done when:
- center is set (slight jiggle is okay)
- top is lightly golden
5. Cool before serving
- Let it cool at least 1–2 hours
- This helps it set properly
🍽️ Serve with:
- Whipped cream 🍦
- Vanilla ice cream 🍨
- Cinnamon dusting 🌿
🧠 Tips for best flavor
- Roast sweet potatoes instead of boiling for deeper taste
- Add a pinch of ginger or cloves for warmth
- Don’t overbake (prevents cracks)
- Let it rest fully before slicing
🥧 What it tastes like
Think:
- Pumpkin pie vibes 🎃
- But sweeter, creamier, and slightly caramel-like 🍠
If you want, I can also give you:
- 🔥 Southern “soul food” version with extra spices
- 🥧 No-oven / stovetop sweet potato pie
- 🍰 Healthier low-sugar version
- 🧁 Mini sweet potato pies (great for selling or sharing)