Description
Ever craved a dessert that’s warm, spiced, and deeply comforting? Sweet Potato Pie is a Southern classic, featuring a creamy, spiced sweet potato filling nestled in a flaky pie crust. Perfect for holidays, family gatherings, or a cozy treat, this pie blends rich flavors with a smooth texture that’s sure to warm hearts.
Ingredients
Sweet Potato Pie uses simple ingredients to create its signature creamy filling and spiced flavor. Here’s what you’ll need for 8 servings:
- 1 (1-pound) sweet potato, with skin: The star ingredient, providing a naturally sweet, creamy base.
- ½ cup butter, softened: Adds richness and smoothness to the filling.
- 1 cup white sugar: Sweetens the pie, balancing the spices.
- ½ cup milk: Thins the filling for a creamy texture.
- 2 large eggs: Help the filling set into a custard-like consistency.
- ½ teaspoon ground nutmeg: Adds warm, earthy flavor.
- ½ teaspoon ground cinnamon: Brings cozy, spicy notes.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet depth.
- 1 (9-inch) unbaked pie crust: The flaky foundation for the filling.
Why These Ingredients Matter
- Sweet Potato: Provides a naturally sweet, velvety base that’s more flavorful than pumpkin.
- Spices: Nutmeg and cinnamon create the warm, comforting flavor profile.
- Butter and Eggs: Ensure a rich, custard-like filling that holds its shape.
- Pie Crust: Offers a crisp contrast to the creamy filling.
Substitutions and Variations
- Sweet Potato: Use canned sweet potato puree (about 2 cups) for convenience, but fresh is more flavorful.
- Butter: Replace with vegan butter for a dairy-free option.
- Milk: Substitute with plant-based milk (like almond or oat) or heavy cream for a richer filling.
- Sugar: Swap with brown sugar for a deeper, molasses-like flavor.
- Spices: Add ¼ teaspoon ground ginger or allspice for extra warmth.
- Vegan Option: Use vegan butter, plant-based milk, a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg), and a vegan pie crust.
- Gluten-Free: Use a gluten-free pie crust for a gluten-free version.
Instructions
Step 1: Gather and Prep
- Gather 1 (1-pound) sweet potato, ½ cup softened butter, 1 cup white sugar, ½ cup milk, 2 large eggs, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1 (9-inch) unbaked pie crust.
- Have a pot of water ready for boiling and an unbaked pie crust prepared.
Tip: Choose a firm, medium-sized sweet potato for the best flavor and texture.
Step 2: Cook the Sweet Potato
- Place the whole sweet potato (with skin) in a pot, cover with water, and bring to a boil.
- Boil until tender when pierced with a fork, about 40-50 minutes.
- Remove from the pot and run under cold water to cool slightly. Peel off and discard the skin.
- Break the sweet potato flesh apart and place in a large bowl.
Tip: Test doneness with a fork; the sweet potato should be soft but not waterlogged.
Step 3: Make the Filling
- Add ½ cup softened butter to the sweet potato flesh and mix with an electric mixer until well combined and smooth.
- Add 1 cup white sugar, ½ cup milk, 2 large eggs, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Beat on medium speed until the mixture is smooth and fully incorporated, about 1-2 minutes.
Tip: Ensure the mixture is smooth to avoid lumps in the filling; scrape down the bowl as needed.
Step 4: Assemble the Pie
- Pour the sweet potato filling into the unbaked 9-inch pie crust, spreading it evenly with a spatula.
Tip: Smooth the top for a polished look, and tap the pan gently to remove air bubbles.
Step 5: Bake the Pie
- Preheat the oven to 350°F (175°C) if not already done.
- Bake for 55-60 minutes, until a knife inserted in the center comes out clean.
- Remove from the oven and let cool completely on a wire rack, about 1-2 hours.
Tip: If the crust browns too quickly, cover the edges with foil or a pie shield after 30 minutes.
Step 6: Serve
- Slice into 8 wedges and serve at room temperature or chilled, optionally topped with whipped cream or a sprinkle of cinnamon.
Tip: Use a sharp knife for clean slices, and serve with a dollop of whipped cream for extra indulgence.