Let Me Tell You About My Sweet Potato Pie (And a Funny Little Mishap…)
Okay, so first: I have this running joke with my aunt that, between her and me, one of us is gonna set the pie on fire before Thanksgiving’s even started. (Spoiler: it was me last time, and I don’t recommend burning your marshmallows unless you like your pie to taste like… campfire.) But for real, sweet potato pie is the dish that always reminds me of family, holidays, and slightly chaotic kitchens overflowing with way too many cooks (and not enough spatulas). If you’re looking to bring a bit of that comfy, loving mess into your own home—or just want a darn good dessert—stick with me. I promise, even if you goof it up a little, folks still ask for seconds.
Why You’ll Love This (At Least, I Think You Will!)
This sweet potato pie isn’t fussy—it’s the one I pull out when the cousins announce, “Save me a slice!” (and you know they’re going to take the biggest piece). My family goes crazy for this every holiday, half because it’s delicious, half because I almost always forget to buy nutmeg. If you’ve ever tried to juggle a full holiday meal, you know—it’s a miracle anything lands on the table at all. But that’s the beauty: the filling comes together fast, the crust… well, I usually cheat and use store bought when I’m pressed for time (don’t tell my grandma). And any leftovers (ha, as if!) taste amazing the next morning—if you can hide it at the back of the fridge, that is.
Alright, Here’s What You’ll Need (Plus Some Options)
- 2 medium sweet potatoes (or, honestly, about 500g—sometimes I just use 1 massive one because the shop was out of medium-sized)
- 1/2 cup (1 stick) unsalted butter, melted – but, I’ve used salted and just skipped a pinch later, worked fine
- 1 cup granulated sugar (I swap in brown sugar when I remember; it makes the pie more caramelly and a tiny bit stickier)
- 1/2 cup whole milk (I’ve done half-and-half, or even evaporated milk when that’s what’s in the cupboard)
- 2 large eggs (once used 3 mediums by mistake, and honestly, no one noticed)
- 1 teaspoon vanilla extract (my grandmother always insisted on pure vanilla, but I use whatever’s least expensive… oops)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (or not, as proven by my forgetfulness)
- Pinch of salt
- 1 (9-inch) unbaked pie crust (store bought or, feeling ambitious? Try Sally’s buttery homemade crust)
Let’s Get Baking (Don’t Stress If It Gets Messy)
- First things first: Preheat your oven to 350F or about 180C if you’re using a Celsius oven (like me once when abroad and confused for 10 minutes). Scrub and prick the sweet potatoes, then pop them in the oven, straight on the rack—just don’t forget to put a tray underneath for drips, or you’ll spend extra time cleaning gunk off your oven floor, trust me.
- Roast those potatoes for about 45-55 mins until they’re fork-tender and kind of collapsing in on themselves. While they’re cooling a bit, I usually make tea, dance around to some Motown, and forget where I put the pie dish (again).
- Once you can handle them without burning your fingertips, peel the skins off and toss the flesh into a big bowl. Mash it up pretty well—a handheld mixer is best, but a plain old fork works too. Don’t stress about little lumps; they usually vanish after baking.
- Add melted butter, blend in. Sugar, eggs, milk, vanilla, cinnamon, nutmeg, salt—dump ’em all in. Give it a really good whisking. This is where I sneak a tiny taste (raw eggs and all, but hey, life’s risks).
- Pour the filling into your pie crust. If you get a little on the edges, just smush it back down—pie is forgiving.
- Bake for about 50-60 mins. If the edges of the crust start to go super brown before the middle’s set, you can tent them with a bit of foil, or, as I’ve done, just set a baking tray on the rack above it (not fancy, but works!).
- The pie is ready when the center just barely jiggles if you shake it. It’ll firm up as it cools, promise. Let it rest at least an hour before slicing; otherwise, you’ll have sweet potato soup pie (not recommended, speaking form experience).
Notes (Learned the Messy Way…)
- If you overbake it a little and the top cracks, cover it with whipped cream and pretend it’s a design choice!
- I once forgot to add the butter. Pie was still edible but just not the same (sort of like a sweet potato frittata?)
- If you want to pre-bake the crust, fine—but I often skip it, and honestly, no one’s ever noticed.
- For a super-smooth pie, blitz the filling in a blender, but most days, I skip the fancy gadgets and just mash—the rustic bits are charming, right?
Try These Variations (Some Winners, Some Not…)
- Toss a handful of mini marshmallows on the top about 10 mins before baking’s done. Melty, gooey, lovely—but don’t walk away unless you want charcoal (see anecdote above…)
- Swap out the milk for coconut milk—makes it a bit tropical and, honestly, really works if you’re avoiding dairy.
- Once added chopped pecans to the filling. Eh, not my favorite—too lumpy—but maybe you’ll like it!
Equipment (But Honestly, a Fork & a Saucepan Will Get You There)
- Oven (unless you want to microware the sweet potatoes in a pinch, then just stab ’em and zap for about 10 mins turning halfway)
- Mixing bowl (washing-up bowl is an okay sub—done it plenty of times when everything else is dirty)
- Mixer, potato masher, or fork—whatever you have handy
- Pie dish—I’ve used a cake tin in a pinch, but the pie ends up a bit taller!
How Do You Store This? (If There’s Any Left!)
Let the pie cool, then cover and refrigerate. Technically, it’ll last 3-4 days. But honestly, in my house, it never lasts more than a day! If you want to freeze it, wrap slices well and defrost in the fridge—doesn’t taste quite as amazing, but still pretty darn good. On second thought, maybe just make two pies so you’ll get a shot at leftovers.
Serving Suggestions (A Little Whipped Cream Magic)
I like my sweet potato pie cold with an embarrassing mountain of whipped cream (the canned stuff, because let’s be real, I’m not whipping cream by hand on a Wednesday night). My cousin insists it’s best with a splash of maple syrup on top—she might be right, but the jury’s still out. Bonus: one time we drizzled homemade vegan caramel and it was, well, over the top but memorable.
Stuff I Learned the Hard Way (AKA Pro Tips… Kinda)
- Don’t try to microwave the pie to speed up cooling. You’ll have a soggy, sad mess—just give it time.
- Rushing the sweet potato roasting means the pie never gets that ‘roasty’ depth. I once tried boiling instead, but the pie was less flavorful and basically… meh.
- Actually, I find it works better if you taste the filling before baking—adjust the cinnamon, sugar, or whatever, then bake. Otherwise, you’ll regret it after.
FAQ (Yes, These Are My Real Answers!)
- Q: Can I use canned sweet potato? Yeah, you can! Not quite as deep a flavor, but it’ll do in a pinch—I’ve done it and nobody threw the pie away.
- Q: Can I make this dairy-free? Oh, for sure. Substitute coconut or oat milk, and a vegan butter (or coconut oil). Texture’s just barely different, but most folks can’t tell. But don’t quote me—maybe I lucked out!
- Q: The middle’s still runny—what did I do? Honestly, probably underbaked, or maybe too much liquid. Let it cool all the way, though. It sets up as it chills.
- Q: Can I halve this recipe? You probably could, but why would you want less pie? (Also, I’ve never actually tried it. Sorry.)
- Q: Why is my crust soggy? Sometimes the store pie crusts just… are. You could blind-bake it, but then, more dishes. I think it tastes best with a little custardy edge, anyway.
If you want more pie ideas and trustworthy baking basics, I recommend having a procrastinatory scroll through King Arthur’s recipe archives—tons of folksy tips there. Or just improvise like me and see what happens. No two pies are ever quite the same, and that’s sort of the point, isn’t it? Anyway—hope your kitchen smells amazing and you get at least one slice before it disappears.
Ingredients
- 2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust
Instructions
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1Preheat the oven to 350°F (175°C).
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2In a large bowl, beat together the mashed sweet potatoes, sugar, and softened butter until smooth.
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3Add eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully combined and smooth.
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4Pour the filling into the unbaked 9-inch pie crust and smooth the top.
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5Bake for 50-55 minutes, or until the center is set and a knife inserted comes out clean.
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6Let the pie cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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