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



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


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. 


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.


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. 


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


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.


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.


Also See: 

French Silk Pie Recipe