Sweet Potato Pie Recipe

I absolutely love this sweet potato pie recipe because it brings back cozy memories of family gatherings and holidays, with its warm spices and buttery crust capturing that nostalgic, homemade feel. Plus, knowing it’s a classic treat made without corn syrup makes me feel a bit better about indulging in an extra slice!

One of my beloved autumn desserts is sweet potato pie, which is the perfect combination of comfort and flavor. I adore using 1 1/2 pounds of sweet potatoes—not just for their natural sweetness but also for their added nutrition.

When you blend those vitamin-laden tubers with softened butter, granulated sugar, milk, and warm spices like nutmeg and cinnamon, they make a filling that’s nearly too good to be contained in a pie crust.

Ingredients

Sweet Potatoes: Abundant in fiber, vitamins, and antioxidants; innate sweetness.

Butter contributes creamy texture and delicious flavor, and it is a good source of fat.

Sugar: Makes the pie sweet and balances the spices; mainly, it’s just carbohydrate.

Milk: Provides smooth filling; protein and calcium source.

Binding ingredients together; providing structure and protein: essential functions of eggs.

And what would we do without them? Cook as if we never did.

Extract of vanilla: Boosts overall taste; the sweet notes are hard to beat.

Aromatic spices, adding warmth and depth: Nutmeg and cinnamon.

Juice of Lemon: imparts vivacity; brings balance to the sweetness.

Ingredient Quantities

• 1 1/2 pounds sweet potatoes
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup milk
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 (9-inch) unbaked pie crust

Instructions

1. Set your oven to 350°F (175°C) to warm up before you try the following.

2. In a big saucepan, cook the sweet potatoes in water for about 40 to 50 minutes, or until they are very soft. Pour into a colander and let the sweet potatoes cool; then slip off the skins.

3. In a big bowl, blend the unwrapped sweet potatoes and butter. Beat with an electric mixer until smooth.

4. Combine the sweet potato and butter with the following ingredients: sugar, milk, eggs, vanilla, nutmeg, cinnamon, and lemon juice. Mix until the filling is smooth and all the ingredients are well incorporated.

5. Sweet potato mixture into the unbaked pie crust pouring, the top smoothing with a spatula.

6. Put the pie on the center rack of the preheated oven. Bake it for 55 to 60 minutes, or until a knife inserted in the middle comes out clean.

7. Take the pie out of the oven and allow it to cool all the way on a wire rack so that it can set.

8. Once it has cooled, this dish can be served as is or chilled, depending on your preference.

9. Store any leftover food covered in the refrigerator for up to a few days for best results.

10. Relish the pristine version of this classic dessert, which uses no corn syrup, in its natural, nutty, earthy state—an unadulterated custard, spiced just right with cinnamon and nutmeg.

Equipment Needed

1. Oven
2. Saucepan
3. Colander
4. Large mixing bowl
5. Electric mixer
6. Spatula
7. Knife
8. Wire rack
9. Measuring cups
10. Measuring spoons

FAQ

• Q: Can I use canned sweet potatoes instead of fresh ones?A: Absolutely, canned sweet potatoes can be used. Just be certain to drain them thoroughly, mash them well, and then use them as required.
• Q: Can this pie be made ahead of time?A: Certainly! You may make the pie a day prior and keep it in the fridge. Let it warm up to room temperature before you serve it.
• Q: Can I substitute the butter with a non-dairy option?A: Yes, margarine or a plant-based butter alternative can be used for a non-dairy version.
• Q: What type of milk should be used?Whole milk is suggested for the best texture, but you can use any milk you want instead, even non-dairy options.
• Q: Is there an alternative to the 9-inch pie crust?A: Either use a store-bought pie crust or make your own, using your favorite recipe to ensure it fits a 9-inch pie dish.
• Q: How can I make the pie spicier?A: Increase amounts of nutmeg and cinnamon or add a pinch of ground ginger for extra spice.
• Q: Can I freeze sweet potato pie?Yes, baked pies can be frozen. To freeze a baked pie, wrap it tightly and store it in the freezer for as long as 2 months. When you want to serve the pie, allow it to thaw overnight in the refrigerator.

Substitutions and Variations

Coconut oil or margarine: Use 1/2 cup of either as a substitute for a dairy-free spread.
Milk: For a non-dairy alternative, use 1/2 cup almond milk or oat milk.
Granulated Sugar: Replace with 1 cup of brown sugar for a deeper flavor or 3/4 cup honey for a natural sweetener.
Nutmeg, Ground: Substitute with over 1/2 teaspoon allspice for a slightly different taste. Allspice is an aromatic spice made from the dried berries of the Pimenta dioica plant, native to Jamaica and parts of Central America. Its flavor is somewhat similar to nutmeg’s and is also a blending spice. Allspice can be found in whole and ground forms; since spices are best when they are ground fresh right before use, if you do not have allspice on hand, feel free to substitute with a blend of nutmeg, black and white pepper, and a little cinnamon or clove.
Lemon Juice: A substitute is 1 tablespoon of orange juice for a citrus twist.

Pro Tips

1. Roasting for Enhanced Flavor Before boiling, consider roasting the sweet potatoes in the oven until they are soft; this can enhance their natural sweetness and add depth to the overall flavor of the pie.

2. Spice Adjustment Taste the filling before you pour it into the crust. Depending on your preference, you might want to adjust the amount of nutmeg and cinnamon for a spicier or more subtle flavor profile.

3. Richness Boost For a creamier pie, substitute part of the milk with heavy cream or half-and-half. This will add a richer texture and taste to the custard filling.

4. Lemon Balance The lemon juice adds a subtle tang to balance the sweetness. If you prefer a more pronounced citrus note, add a little lemon zest to the mixture for a fresh and lively profile.

5. Crust Protection To prevent the pie crust edges from over-browning, use a pie crust shield or cover the edges with strips of foil once they reach a desirable level of color during baking. This allows the rest of the pie to continue baking without burning the crust.