Classic Sweet Potato Pie

 

This comforting pie is the essence of home. A silky, spiced sweet potato filling rests in a flaky, buttery crust, creating a dessert that is both rich and wonderfully smooth. Perfect for any gathering!

Yields: 1 (9-inch) pie
Prep time: 30 minutes
Cook time: 50 minutes
Cooling time: 2 hours

Ingredients

For the Filling:

• 2 cups mashed sweet potatoes (from about 2 large sweet potatoes)

• ½ cup (1 stick) unsalted butter, melted

• 1 cup granulated sugar

• ½ cup packed brown sugar

• ½ cup milk (whole or 2%)

• 3 large eggs, at room temperature

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon salt

For the Assembly:

• 1 unbaked 9-inch pie crust, store-bought or homemade

Instructions

1. Prepare Sweet Potatoes: Peel and cube the sweet potatoes. Place them in a pot of cold, salted water and bring to a boil. Cook for 15-20 minutes, or until very tender when pierced with a fork. Drain well, then return them to the warm pot for a minute to steam off any excess moisture. Mash until completely smooth and let cool slightly.

2. Preheat Oven: Preheat your oven to 350°F (175°C).

3. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the milk, eggs, and vanilla extract, and whisk until the mixture is smooth.

4. Create the Filling: Add the 2 cups of mashed sweet potato to the wet ingredients. Using a whisk or an electric mixer on low, blend until the mixture is uniform and silky. Sprinkle the cinnamon, nutmeg, and salt over the top and mix once more until all spices are fully incorporated.

5. Assemble the Pie: Place your unbaked pie crust on a baking sheet (this makes it easier to handle). Pour the sweet potato filling into the crust, spreading it into an even layer.

6. Bake: Carefully transfer the baking sheet with the pie to the preheated oven. Bake for 45-55 minutes, or until the edges are set and the center only jiggles slightly when shaken. A toothpick inserted near the center should come out clean.

7. Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely, for at least 2 hours. This allows the filling to set fully. Serve slices at room temperature or chilled, topped with a generous dollop of whipped cream.

Chef's Tip: For the smoothest filling, consider pressing your mashed sweet potatoes through a fine-mesh sieve or using an immersion blender to eliminate any fibrous strings.