Mom's Sweet Potato Pie
Creamy, warmly spiced, and comfortingly simple, Mom's Sweet Potato Pie is the kind of dessert that feels like a hug from the oven.
Equipment
- Mixing Bowl
- Potato Ricer
- Spatula
- Oven
Ingredients
Ingredients
- 2 cups Mashed Sweet Potatoes Cooked, peeled, and mashed until smooth
- 1/2 cup Unsalted Butter Melted
- 1 cup Granulated Sugar
- 1/2 cup Milk Room temperature or slightly warmed
- 2 large Eggs Room temperature, lightly beaten
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Vanilla Extract
- 1 9-inch Unbaked Pie Crust Chilled and ready to fill
Instructions
- Prepare the sweet potatoes: Boil or bake sweet potatoes until they are very tender (about 20–30 minutes boiling or 45–60 minutes baking at 400°F). Allow them to cool slightly, then peel and mash until completely smooth with no lumps.
- Mix the filling: In a large bowl, combine 2 cups mashed sweet potatoes with 1/2 cup melted unsalted butter. Add 1 cup sugar and stir until incorporated. Gradually blend in 1/2 cup milk, 2 large eggs, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon vanilla extract. Mix until the filling is smooth and uniform in color.
- Assemble the pie: Pour the sweet potato filling into the 9-inch unbaked pie crust, smoothing the top with a spatula so it’s even.
- Bake: Preheat the oven to 350°F (175°C). Bake the pie in the center rack for about 50 minutes. The filling should be mostly set with a slight jiggle in the center.
- Cool and serve: Allow the pie to cool completely on a wire rack — at least 2 hours — so the filling sets for clean slices. Garnish with whipped cream, a sprinkle of cinnamon, or toasted pecans as desired before serving.
Notes
Let the pie cool completely before slicing to ensure neat, clean pieces.