Mom's Sweet Potato Pie
Creamy, warmly spiced, and just the right amount of sweet, Mom's Sweet Potato Pie is a classic Southern favorite that blends velvety mashed sweet potatoes with butter, cinnamon, and a hint of vanilla.
Servings: 8 servings
Equipment
- Mixing Bowl
- Pot
- Oven
- Pie Dish
Ingredients
Ingredients
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, boiled or baked and peeled)
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup milk room temperature or slightly warmed
- 2 large eggs room temperature for best mixing and texture
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 9-inch unbaked pie crust store-bought or homemade
Instructions
- Prepare the sweet potatoes: Boil whole sweet potatoes in a large pot until a fork pierces easily (about 20–30 minutes), or bake at 400°F for 45–60 minutes until tender. Let cool slightly, then peel and mash until very smooth — no large lumps.
- Mix the filling: In a large mixing bowl, combine the mashed sweet potatoes, melted butter, sugar, milk, eggs, cinnamon, nutmeg, cloves, and vanilla extract. Beat or whisk until the mixture is silky and evenly combined.
- Assemble the pie: Pour the sweet potato filling into the unbaked pie crust. Smooth the top with a spatula or the back of a spoon for an even surface.
- Bake the pie: Preheat your oven to 350°F (175°C). Place the pie on a middle rack and bake for about 50 minutes, or until the center is set and the crust is golden brown.
- Cool and serve: Allow the pie to cool completely on a wire rack before slicing. Garnish each slice with whipped cream or a dusting of cinnamon if desired.
Notes
Store leftover pie covered tightly in the refrigerator for up to 4 days. You can freeze the baked, fully cooled pie wrapped in plastic wrap and foil for up to 2 months.