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Homemade sweet potato pie served on a rustic table for Thanksgiving dessert

Sweet Potato Pie

A delicious and traditional sweet potato pie that combines sweet potatoes and warm spices for a comforting dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1.5 cups mashed sweet potatoes (about 2 medium sweet potatoes) Use fresh sweet potatoes for the best flavor, canned can work in a pinch.
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.25 cup unsalted butter, melted
  • 1 pre-made pie crust A gluten-free option is available.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the sweet potatoes until tender, then peel and mash until smooth.
  3. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, salt, and melted butter. Mix until well combined.
  4. Pour the sweet potato mixture into the pre-made pie crust, spreading it evenly.
Baking
  1. Bake in the preheated oven for 50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  2. Allow to cool on a wire rack for at least 1 hour before serving.

Notes

Serve warm or at room temperature. Top with whipped cream or vanilla ice cream for added sweetness. To store, cover with plastic wrap or aluminum foil; lasts 4-5 days in fridge, up to 2 months in freezer.