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The Best Sweet Potato Pie Recipe You'll Ever Make

The Best Sweet Potato Pie Recipe You'll Ever Make

A smooth, warmly spiced sweet potato custard baked in a flaky 9-inch pie crust. Baking the sweet potatoes creates a concentrated flavor and a firm, creamy filling.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust and Filling
  • 1 crust Unbaked 9-inch pie crust
  • 2 pounds Sweet potatoes
  • 1/2 cup Unsalted butter, melted
  • 3/4 to 1 cup Granulated sugar
  • 2 eggs Large eggs
  • 1/2 cup Evaporated milk or heavy cream
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger, optional
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Bake the sweet potatoes at 400°F for approximately 45 to 50 minutes, or until completely tender when pierced. Cool them until easy to handle, then peel and mash or purée until smooth; measure about 2 cups.
  2. Heat the oven to 375°F. Fit the unbaked pie crust into a 9-inch pie plate, crimp the edges if desired, and chill it while preparing the filling.
  3. Whisk the mashed sweet potatoes with melted butter, 3/4 to 1 cup sugar, eggs, evaporated milk or heavy cream, vanilla, cinnamon, nutmeg, optional ginger, and salt. Mix only until smooth and combined.
  4. Pour the filling into the chilled crust. Bake at 375°F for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.
  5. Transfer the pie to a cooling rack and let it cool completely for at least 2 hours, preferably 2 to 3 hours, before slicing. Refrigerate leftovers in a covered container.

Notes

Baking the sweet potatoes produces a drier, more concentrated filling than boiling. Remove the pie while the center jiggles slightly because it continues setting as it cools; overbaking may cause cracks or a grainy texture.