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–+ servings
Sweet Potato Pie

Sweet Potato Pie

This homemade Sweet Potato Pie features a velvety filling scented with cinnamon and nutmeg in a flaky crust—perfect for Thanksgiving or any fall gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Ingredients
  

  • 2 cups mashed sweet potatoes about 2 large or 1 (15-oz) can, drained
  • 1 unbaked 9-inch deep-dish pie crust
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup evaporated milk
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract pure
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt pinch

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly chill the pie crust in the pan.
  • Prick sweet potatoes with a fork and bake for 45–55 minutes until tender; allow to cool slightly.
  • Scoop out potato flesh and mash in a bowl until smooth and lump-free.
  • Stir in granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt.
  • Whisk in eggs, evaporated milk, heavy cream, melted butter, and vanilla until fully combined.
  • Pour filling into the chilled crust, tapping gently to remove air bubbles.
  • Bake for 50–60 minutes until edges are set and center jiggles slightly when nudged.
  • Let pie rest in the oven with door ajar for 20 minutes, then cool completely on a wire rack.
  • Chill in the refrigerator for at least 40 minutes before slicing and serving with whipped cream.

Notes

Stir gently to avoid adding air; chilling overnight enhances flavor. Slice with a warmed knife for clean cuts.

Nutrition

Calories: 320kcal
Keyword Fall Baking, Holiday Dessert, Homemade Pie, Sweet Potato Pie, Thanksgiving Pie
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