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My Favorite Sweet Potato Pie

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This Southern classic sweet potato pie is creamy, spiced to perfection, and made with love! A buttery crust and rich filling create the ultimate dessert for any occasion.

Ingredients

Scale
  • 1 9-inch deep pie crust (partially blind-baked; see note below)
  • 2 lbs sweet potatoes (yields about 2 cups mashed)
  • 6 tbsp unsalted butter, melted
  • 1 1/4 cups granulated sugar
  • 1 1/2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/8 tsp sea salt
  • 1/2 cup whole milk
  • 2 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract (preferably Mexican vanilla)
  • 2 large eggs

Instructions

  • Bake the Potatoes
    Preheat the oven to 425°F.
    Wash and dry the sweet potatoes. Pierce them all over with a fork.
    Place the potatoes on a baking sheet and bake for 60 minutes, or until fork-tender.
    Remove the potatoes from the oven and reduce the oven temperature to 350°F.
  • Prepare the Filling
    Let the sweet potatoes cool, then cut them in half lengthwise. Scoop the flesh into a large bowl and mash with a potato masher.
    Stir the melted butter into the mashed sweet potatoes.
    In a small bowl, whisk together the sugar, flour, cinnamon, nutmeg, clove, and salt. Add this dry mixture to the sweet potatoes and stir until combined.
    Stir in the whole milk, heavy cream, and vanilla extract until smooth.
    Transfer the mixture to a high-powered blender and blend for a few seconds until uniform in color and texture. Pour the filling back into the bowl.
    Beat the eggs with a fork until pale yellow and frothy. Stir the eggs into the filling until fully incorporated.
  • Assemble and Bake the Pie
    Pour the sweet potato filling into the partially blind-baked pie crust.
    Bake the pie on the middle rack of the oven for 45–50 minutes, or until the edges are set and the center is slightly jiggly. (The center will firm as the pie cools.)
    Remove the pie from the oven and place it on a cooling rack. Let it cool for 1–2 hours.
  • Chill the Pie
    Cover the cooled pie with foil and refrigerate for at least 3 hours or overnight to allow the filling to fully firm up.
    When ready to serve, gently blot any condensation on the surface with a paper towel if needed.

Notes

  • Let the pie cool completely before refrigerating to prevent condensation.
  • If using a frozen pie crust, make sure it’s partially baked before adding the filling to avoid a soggy bottom.
  • For extra flavor, you can sprinkle some extra cinnamon on top of the pie before serving.
  • Feel free to top the pie with cinnamon whipped cream or a scoop of vanilla ice cream for an extra special touch.

Nutrition

Find it online: https://deliceflash.com/my-favorite-sweet-potato-pie/