Velvety Sweet Potato Pie
Bake a classic Southern sweet potato pie with a silky smooth, warmly spiced filling in a flaky crust.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can sweet potato puree (or 1 1/2 cups mashed baked sweet potato)
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk together the sweet potato puree, evaporated milk, and eggs until smooth.
- Add the sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mixture. Whisk until all ingredients are fully combined and the filling is smooth.
- Pour the sweet potato filling into the unbaked pie crust.
- Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
- For the best texture, bake whole sweet potatoes until very soft, then scoop out the flesh and mash it well before measuring.
- You can substitute pumpkin pie spice for the individual spices if you prefer.
- Chilling the pie for several hours before serving helps the filling set firmly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
- Cholesterol: 75