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Easy Sweet Potato Pie Recipe
Ash Tyrrell

Easy Sweet Potato Pie Recipe

I made this sweet potato pie on a chilly afternoon, and my kitchen smelled like cinnamon and warm butter within minutes. The filling turned out silky, rich, and just sweet enough. It reminded me of the grandma old fashioned sweet potato pie recipe I grew up wishing someone would hand me.
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Total Time 1 hour 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cut into 2-inch chunks: Even chunks cook at the same speed, so none turn mushy.
  • 1 can 12 ounces evaporated milk: It gives the filling a rich, creamy body.
  • 1/2 cup 1 stick butter, melted: Melted butter blends in smoothly and adds deep flavor.
  • 1/4 cup firmly packed brown sugar: Pack it tightly for a molasses-like sweetness.
  • 3 eggs lightly beaten: They set the custard, so beat them gently first.
  • 2 teaspoons ground cinnamon: This brings the classic warm spice.
  • 2 teaspoons pure vanilla extract: Choose pure vanilla not imitation, for a rounder flavor.
  • 1/2 teaspoon ground nutmeg: Freshly grated nutmeg smells stronger and tastes better.
  • 1 frozen 9-inch unbaked deep-dish pie crust: Deep-dish holds all the filling without spilling over.

Method
 

  1. Put the peeled sweet potato chunks in a medium saucepan and cover them with water. Bring the pot to a boil, then lower the heat, cover, and simmer for 20 to 30 minutes. They are ready when a fork slides in with no resistance.
  2. Drain the potatoes well in a colander so no extra water gets into your filling. While they sit, heat your oven to 350°F. Set the frozen crust on a baking sheet if you like, so it is easy to move.
  3. Tip the warm potatoes into a large bowl and mash them thoroughly. Take out as many lumps as you can now, because they will not disappear later. A smooth base means a silky pie.
  4. Add the evaporated milk, melted butter, brown sugar, beaten eggs, cinnamon, vanilla, and nutmeg to the bowl. Stir until everything looks even and creamy. The mixture should be thick but pourable.
  5. Pour the filling into the unbaked deep-dish crust. Smooth the top with a spoon so it bakes evenly. Fill it carefully, since the filling will be generous.
  6. Bake the pie for 40 to 45 minutes. Insert a knife near the center. If it comes out clean, the custard is set. If not, give it a few more minutes.
  7. Move the pie to a wire rack and let it cool fully. This step lets the filling firm up so each slice holds its shape. Be patient, because it is worth the wait.

Notes

  • I always drain my potatoes for a full minute and let the steam escape. Dry potatoes give a firmer, creamier filling.
  • I mash while the potatoes are still warm. They break down much more easily than cold ones.
  • I use a potato masher instead of a blender. Over-processing made my pie a bit gluey the one time I tried it.
  • I rotate the pie halfway through baking if my oven runs uneven. It keeps the edges from browning too fast.
  • I tent the crust edges with foil if they darken early. The filling gets the full time it needs.
  • I grate nutmeg fresh when I have a whole one. The aroma is far stronger than pre-ground.