Sweet Potato Pie

Sweet potato pie is a classic Thanksgiving dessert.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 50

Total Time 2 10

Servings servings

Calories 317kcal

Preheat oven to 425 degrees F.
Poke holes in all sides of the sweet potatoes. Wrap each potato in foil. Roast potatoes for 45 minutes to 1 hour, or until fork tender.
1 ½ pounds sweet potatoes
Remove skin from the sweet potatoes.
Add flesh to a large mixing bowl. Mash with a fork or potato masher until smooth.
Add remaining ingredients to the bowl with the mashed sweet potatoes. Stir to combine.
½ cup granulated sugar, ½ cup light brown sugar, 2 large eggs, ½ cup evaporated milk, ¼ cup unsalted butter, 1 ½ teaspoons vanilla extract, ¾ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt
Pour sweet potato mixture into the prepared pie crust. (If making homemade pie dough, roll it out and form it into a lightly greased pie pan.) Blind bake before filling for crispier crust.
9 inch pie crust
Bake sweet potato pie at 400 degrees F for about 50 minutes to 1 hour, or until the center is set.
Let cool completely before serving.

Pie crust: You'll need an unbaked pastry pie crust that's ready for filling. For crispier crust, blind bake the pie crust before filling.
Brown sugar: Feel free to use dark brown sugar if you prefer.
Evaporated milk: It's important to use evaporated milk, not regular milk. You can use regular or 2% evaporated milk
Butter: Or you can use salted butter and omit the salt.
Vanilla extract: Feel free to use another flavoring, like bourbon, in place of the vanilla extract.
Nutrition values are estimates.