Sweet Potato Pie
Creamy mashed sweet potatoes with warm spices in a golden crust, making a festive homemade dessert perfect for holiday tables.
Ingredients
- 2 cups mashed sweet potato about 2 large yams, roasted, cooled, peeled
- 3/4 cup granulated sugar sub coconut sugar for deeper flavor
- 1/2 cup packed light brown sugar dark brown adds molasses notes
- 2 large eggs, room temperature for even baking
- 1 teaspoon pure vanilla bean paste or extract try Nielsen-Massey
- 1 teaspoon ground cinnamon freshly ground if possible
- 1/4 teaspoon ground nutmeg or a pinch of allspice for warmth
- 1/4 teaspoon kosher salt balances sweetness
- 1 cup half-and-half or full-fat coconut milk for dairy-free
- 1 unbaked 9-inch pie crust homemade all-butter or store-bought
Instructions
- Preheat oven to 350°F and place the pie crust in a 9-inch ceramic or metal dish.
- Roast sweet potatoes at 400°F for 45 minutes or until fork-tender; cool, peel, and mash until smooth.
- In a medium bowl, whisk sugars, cinnamon, nutmeg, and salt for even spice distribution.
- In a large mixing bowl, combine mashed sweet potatoes, eggs, vanilla, and half-and-half until smooth.
- Add the sugar-spice mix to the potato blend and whisk briskly until smooth.
- Taste a small spoonful and adjust seasoning if needed for more cinnamon or brown sugar depth.
- Carefully pour filling into crust, spread it flush to the edges, and bake for 50–60 minutes until set.
- Let the pie cool to room temperature before slicing for a creamy texture.
Notes
For smoother filling, pass mashed potatoes through a sieve. Use fresh nutmeg for best flavor. Choose deep-orange sweet potatoes for a richer color.
Nutrition
Calories: 280kcal
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