Sweet Potato Pie

Total Time Prep: 30 min. Bake: 50 min. + cooling
Yield 8 servings
Test Kitchen Approved
Sweet potato pie is a southern classic dessert that is popular both at the holiday table and any time you want a slice of sweet, lightly spiced pie. Here’s how to make it.

Ingredients

  • Dough for single-crust pie
  • 2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Whipped cream, optional

Directions

  1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.
  3. In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts

1 piece: 372 calories, 18g fat (9g saturated fat), 86mg cholesterol, 300mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. —North Carolina Sweet Potato Commission
Recipe Creator

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