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Baked sweet potato pie recipe featuring a velvety spiced custard filling and a crisp golden deep-dish crust.

Sweet Potato Pie Recipe

Rebecca Blumer
Velvety roasted sweet potato puree pairs with warm spices, brown sugar, and evaporated milk in a flaky deep-dish crust. A gentle center wobble signals the custard is ready to cool cleanly.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 398 kcal

Equipment

  • Rimmed baking sheet
  • Aluminum Foil
  • Electric Mixer
  • deep dish pie pan
  • Toothpick

Ingredients
 

  • 1 pound sweet potatoes
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup butter melted
  • 1 5-ounce can evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 9-inch unbaked deep dish pie crust

Instructions
 

  • Heat the oven to 425°F, line a rimmed baking sheet with aluminum foil, then wash and prick the sweet potatoes several times with a fork before setting them on the pan. Roast for about 45 minutes, until a fork slides into the center easily and the skins smell sweet and caramelized.
  • Cool the potatoes until they can be handled, peel them, and beat the flesh with an electric mixer until smooth before mixing in the brown sugar, eggs, and melted butter. The puree should become creamy and form silky ribbons around the beaters instead of looking fibrous or lumpy.
  • Mix in the evaporated milk, cinnamon, nutmeg, ginger, salt, and vanilla, then lower the oven to 350°F and pour the filling into the unbaked deep dish pie crust set on a foil-lined rimmed baking sheet. Bake for 55 to 60 minutes, until the filling is set and a toothpick near the center comes out mostly clean with a slight center wobble remaining.

Notes

Doneness cue: Look for puffed, set edges and a small center that trembles softly when nudged. The top surface should look dull rather than glossy or wet.
Slicing tip: Cool the pie completely to room temperature before cutting. Slicing while warm can cause the unset custard center to run.
Crust protection: Shield the pastry rim with aluminum foil if the edges brown too quickly while the custard center completes baking.
Storage: Because the custard contains dairy and eggs, cover the cooled pie loosely with foil and store it chilled in the refrigerator.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 398kcalCarbohydrates: 51gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 82mgSodium: 328mgPotassium: 350mgFiber: 2gSugar: 31gVitamin A: 350IUVitamin C: 3mgCalcium: 65mgIron: 1mg
Keyword custard pie, Southern dessert, sweet potato pie recipe
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