Sweet Potato Pie

Indulge in a classic Sweet Potato Pie with warm spices, orange zest, and a buttery crust—perfect for holiday gatherings or cozy desserts!

What will I need for this recipe?

Sweet Potatoes – The star ingredient, providing a creamy, naturally sweet base for the pie.

Unsalted Butter – Adds richness and a smooth texture to the filling.

Eggs – Bind the ingredients and provide structure to the pie.

Evaporated Milk – Enhances creaminess and balances the sweetness.

Vanilla Extract – Boosts the flavor with warm, aromatic notes.

Dark Brown Sugar – Adds deep, molasses-like sweetness and a rich color.

Granulated White Sugar – Balances the flavors with a light sweetness.

Ground Cinnamon – Delivers warm, comforting spice to complement the sweet potatoes.

Ground Nutmeg – Adds subtle nutty spice for depth.

Kosher Salt – Enhances and balances all flavors in the filling.

Orange Juice & Zest – Introduces a bright, citrusy contrast to the warm spices.

pie crusts – Provide a flaky, buttery vessel for the sweet potato filling.

How to make Sweet Potato Pie

Preheat the oven to 425F. Take pie crusts out of freezer to thaw.

Line a baking sheet with foil and spray with baking spray. Wash and dry sweet potatoes using a paper towel. Pierce them with a fork several times, place them on the prepared baking sheet and bake for 45-55 minutes, or until very tender.

Once the sweet potatoes are ready, take them out of the oven and let them cool. After they’re cool to the touch, peel and discard the skin.

Place the frozen pie crusts in the oven, prick a few holes with a fork, and place in the oven to lightly brown for 7-10 minutes

Place the sweet potato in a mixing bowl and mash using a stand mixer or handheld mixer on medium speed for about 6-8 minutes to blend the sweet potatoes until they are pretty smooth. Next, add the melted butter and continue mixing till thoroughly combined. Next, add eggs one at a time and mix on low speed to combine.

Add white sugar, brown sugar, nutmeg, orange juice and zest, cinnamon and a pinch of salt. Continue mixing until everything until fully incorporated. Finally, add evaporated milk and vanilla, and mix until fully combined.

Pour the filling into the pie crust and bake at 350℉ for about 50-60 minutes or until the top is nicely browned.

Remove the pie from the oven, and allow it to cool for at least 30 minutes. Top with whipped cream and cinnamon sprinkled on top.

FAQ

Can I use canned sweet potatoes instead of fresh?

Yes, but fresh sweet potatoes provide a better flavor and texture. If using canned, ensure they’re plain and not candied.

How do I know when the pie is done?

The pie is ready when the filling is set, slightly puffed, and the top is nicely browned. A toothpick inserted should come out clean.

Can I make this pie ahead of time?

Absolutely! Sweet Potato Pie tastes even better the next day. Store it in the fridge for up to 3 days.

I Hope You Enjoy This Recipe!

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