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Sweet Potato Pie

A classic Southern dessert featuring a smooth, spiced sweet potato filling baked in a flaky crust. Warm notes of cinnamon and nutmeg make this pie a comforting favorite for holidays and family gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Boiling Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Baked Goods, Comfort Food, Dessert, Family Favorites, Holiday Treats
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 lb sweet potato whole
  • 1/2 cup butter softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 pie crust 9-inch, unbaked

Method
 

  1. Boil whole sweet potato in its skin for 40–50 minutes until tender. Cool under cold water and remove skin.
  2. Place sweet potato in a bowl and mash. Add butter and mix until smooth.
  3. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat until smooth and well combined.
  4. Pour filling into unbaked pie crust and smooth the top.
  5. Bake at 350°F (175°C) for 55–60 minutes, until a knife inserted in the center comes out clean.
  6. Cool completely before slicing. Pie will puff slightly while baking and settle as it cools.

Notes

Add a pinch of cloves or ginger for extra warmth. Serve with whipped cream for a classic finish.