Sweet Potato Pie Recipe

Mash sweet potatoes, evaporated milk, and warming spices make a creamy filling for homemade sweet potato pie on a flaky crust. This holiday pumpkin pie substitute is amazing! 

– 3 medium sweet potatoes peeled and cut into 2-inch cubes (1 ½ pounds; 680 grams) – 5 tablespoons unsalted butter at room temperature and cut into small pieces (70 grams) – ¾ cup packed light or dark brown sugar (150 grams) – ¼ cup granulated sugar (50 grams) – 3 tablespoons all-purpose flour (23 grams) – 1 teaspoon ground cinnamon – ½ teaspoon ground nutmeg – ¼ teaspoon salt – ⅔ cup evaporated milk (one 5-ounce can) – 2 large eggs at room temperature and lightly beaten – 1 teaspoon pure vanilla extract

Ingredient

Direction

Cover cubed sweet potatoes with cold water in a large pot to make the filling. After boiling, reduce heat and simmer water. 

1

Sweet potatoes should be fork-tender after 20–25 minutes. Drain sweet potatoes and place in a big bowl. A fork or potato masher should mash the sweet potatoes in the basin. 

2

You can also put them in a food processor and pulse them until they are smooth. About 2 ½ to 2 ¾ cups of mashed sweet potatoes should be left over.

3

Cut up the butter and add it to the warm mashed sweet potatoes along with the brown sugar, powdered sugar, flour, cinnamon, nutmeg, and salt. Then mix the ingredients well. 

4

Add evaporated milk, eggs, and vanilla and stir well. Scoop and spread the sweet potato mixture into the half baked pie shell.

5

Bake on the center rack at 350°F (180°C) for 45–55 minutes until the pie top is set. Cover with foil or a pie crust shield if the edges brown too much.

6

Take it out of the oven and put it on a wire rack to cool everything down. Cover tightly, put in the fridge to chill for at least two hours, and then serve.

7

Also See: 

French Silk Pie Recipe