Classic Sweet Potato Pie
My easy Sweet Potato Pie is the recipe that turned me into a true believer. I made it for the first time after a coworker brought a homemade version to a potluck, and one bite was all it took. The filling is silky, the spices are warm, and the crust is buttery. You probably have everything you need in your pantry right now.
Servings: 9 servings
Calories: 397kcal
Equipment
- 1 9-inch pie dish
- 1 Baking sheet
Ingredients
- 1 pie crust
- 4 medium sweet potatoes
- 1/2 cup butter room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 2 eggs plus 1 yolk room temperature
- 1 teaspoon vanilla
- 3/4 cup evaporated milk
Instructions
- Prepare the pie dough according to the recipe directions and chill for at least 20 minutes.
- Remove one disc of pie dough from the refrigerator (reserve the second disc for another use).1 pie crust
- Preheat the oven to 350° F. Place a baking sheet on the lowest oven rack.
- Roll the dough into a 10-inch circle and transfer it to a 9-inch pie dish. If needed, lightly flour your work surface to prevent sticking. Crimp the edges and refrigerate while you prepare the filling.
- Place the whole sweet potatoes in a large pot and add enough water to cover them. Bring to a boil, then reduce the heat to a gentle simmer and cook until very tender, about 45 to 60 minutes. Drain well. When cool enough to handle, peel the potatoes and return the flesh to a colander for a few minutes to drain any excess moisture.4 medium sweet potatoes
- Transfer the warm sweet potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix until the butter is melted and the potatoes are smooth.1/2 cup butter
- In a medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, allspice, salt, vanilla, eggs, egg yolk, and evaporated milk until well combined.1/2 cup sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, 1/2 teaspoon salt, 2 eggs plus 1 yolk, 1 teaspoon vanilla, 3/4 cup evaporated milk
- Add the sugar mixture to the sweet potatoes and beat until smooth and fully incorporated, scraping down the sides of the bowl as needed. Pour the filling into the chilled unbaked pie crust.
- Place the pie on the preheated baking sheet and bake for 70 to 80 minutes, or until the center is set and only slightly jiggles when gently shaken.
- Cool completely before slicing. Serve with whipped cream.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 55g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 383mg | Potassium: 457mg | Fiber: 4g | Sugar: 29g | Vitamin A: 14669IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg