Sweet Potato Pie

Here’s a classic Sweet Potato Pie recipe—creamy, spiced, and perfect for any dessert table.

Ingredients

For the crust:

• 1 9-inch pie crust (store-bought or homemade)

For the filling:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and peeled)

• 3/4 cup granulated sugar

• 1/2 cup brown sugar

• 1/2 cup unsalted butter, softened

• 1/2 cup milk

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp salt

Instructions

1. Preheat oven:

   • Preheat oven to 350°F (175°C).

   • Prepare the pie crust in a 9-inch pie pan.

2. Prepare the filling:

   • In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, and softened butter.

   • Add milk, eggs, and vanilla extract. Mix until smooth.

   • Stir in cinnamon, nutmeg, ginger, and salt.

3. Assemble the pie:

   • Pour the filling into the prepared pie crust and smooth the top.

4. Bake:

   • Bake in the preheated oven for 50–60 minutes, or until a knife inserted in the center comes out clean.

   • If the crust begins to brown too quickly, cover the edges with foil.

5. Cool and serve:

   • Let the pie cool completely at room temperature (or refrigerate for a firmer texture).

   • Serve as is or with whipped cream.

Tips:

• For extra flavor, roast the sweet potatoes instead of boiling—they become sweeter and more intense in flavor.

• You can add a pinch of ground cloves or allspice for a deeper spice profile.

• Leftover pie keeps well in the fridge for 3–4 days.