Sweet Potato Pie
Creamy, warmly spiced, and utterly comforting—this Sweet Potato Pie is the kind of dessert that feels like a hug on a plate.
Servings: 8 servings
Equipment
- Mixing Bowl
- Oven
- Whisk
- Spatula
Ingredients
Ingredients
- 2 cups Mashed Sweet Potatoes About 2 large sweet potatoes, cooked, peeled, and mashed until smooth.
- 1 cup Sweetened Condensed Milk At room temperature if possible.
- 2 large Eggs Beaten lightly.
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 1 9-inch Unbaked Pie Crust Chilled and ready to use.
Instructions
- Preheat your oven to 350°F (175°C). Place an oven rack in the center position so the pie bakes evenly.
- In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Use a whisk or electric mixer on low speed to break up lumps and create a smooth mixture. Add the beaten eggs, cinnamon, nutmeg, and ginger, and mix until fully incorporated and silky. Scrape the sides of the bowl to ensure even seasoning.
- Pour the filling into the unbaked pie crust. Smooth the top with a spatula so it’s evenly distributed. Tap the pie gently on the counter to release any air pockets.
- Bake in the preheated oven for about 50–55 minutes. The filling should be mostly set with a slight jiggle in the center; a toothpick inserted near the center should come out mostly clean or with a few moist crumbs. The crust should be golden brown. If edges brown too quickly, shield them with foil after 30 minutes.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This cooling time helps the filling set completely and makes slicing clean, pretty pieces easier.
Notes
Serve with freshly whipped cream or a drizzle of salted caramel for an elevated touch.