Desserts
Sweet Potato Pie
Silky, spiced, and unapologetically rich — the pie that out-argues pumpkin every holiday, no contest.
Sweet potato pie versus pumpkin pie isn’t really a debate in a soul food household — sweet potato wins, always.
Ingredients
- 2 lbs sweet potatoes (about 3 medium)
- 1 unbaked 9-inch pie crust
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
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1
Roast the sweet potatoesPreheat oven to 400°F. Pierce sweet potatoes and roast 45–55 minutes until very tender. Cool slightly, then peel.
-
2
Prep the crustReduce oven to 350°F. Fit the crust into a 9-inch pie dish and crimp the edges.
-
3
MashMash the roasted sweet potato until smooth.
-
4
Mix the fillingBeat in melted butter, both sugars, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt.
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5
BakePour filling into the crust and bake 45–50 minutes until just set with a slight jiggle.
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6
Cool completelyCool on a wire rack at least 3 hours before slicing.
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Okra & Oak Tip
Roasting the sweet potatoes instead of boiling concentrates their flavor and keeps the filling from turning watery.
Storage
Cover and refrigerate up to 4 days.
Frequently Asked Questions
Yes in a pinch — use 2 cups of canned puree, well-drained.
Nutrition
Per serving. Values are estimates.
340
Calories
5g
Protein
42g
Carbs
17g
Fat
