Sweet Potato Pie
This easy Sweet Potato Pie is a classic Southern-style dessert made with creamy sweet potato purée, warm spices and a buttery, flaky pie crust. Perfect for Thanksgiving or any holiday gathering, this homemade pie bakes up smooth, rich and perfectly sweet. Make it ahead, top it with whipped cream and enjoy.
Servings: 8
Ingredients
- 2 cups sweet potato purée canned or oven-roasted
- ½ cup butter melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs whisked
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ cup whole milk
- 1 9-inch prepared pie crust
Instructions
- Preheat the oven to 350 degrees F. Position rack in the center of the oven.
- In a medium bowl, whisk together the sweet potato purée, melted butter, light brown sugar, granulated sugar, whisked eggs, maple syrup, cinnamon, nutmeg, kosher salt and whole milk until the mixture is very smooth and fully combined.
- Pour the filling into the unbaked 9-inch pie crust. Place the pie on the center rack and bake for 50 to 60 minutes, or until the center is set. After about 40 minutes, cover the crust edges with a silicone pie crust shield to avoid burning.
- Remove from the oven and let cool for at least 1 hour before serving. Add vanilla bean whipped topping (see notes), if desired.
- Store leftovers covered in the refrigerator.
Notes
This pie is especially delicious served with homemade vanilla bean whipped cream. To make it:
- Combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar and the seeds from a vanilla bean pod (about ¼ teaspoon).
- Use a hand mixer or stand mixer to whip until stiff peaks form, about 2 minutes.
- Pipe or spoon the whipped cream over each slice just before serving.