Sweet Potato Pie

Introduction

There are some desserts that just sing of home, comfort, and tradition, and sweet potato pie is undoubtedly one of them. This classic, creamy, and warmly spiced pie has graced countless holiday tables and family gatherings, offering a taste of pure, unadulterated joy with every forkful. It’s more than just a dessert; it’s a culinary hug, a sweet reminder of cherished moments, and a beloved staple in many households, especially during the cooler months. Its rich, velvety texture combined with a harmonious blend of sweet and savory notes makes it an irresistible treat that appeals to nearly everyone.

What makes sweet potato pie so universally adored? Perhaps it’s the humble sweet potato itself, transformed from a simple root vegetable into a luxurious, custardy filling. Or maybe it’s the intoxicating aroma of cinnamon and nutmeg that fills the kitchen as it bakes, promising deliciousness to come. Whatever the reason, this pie has earned its place as a quintessential American dessert, particularly prominent in Southern cuisine. Our recipe aims to capture the very essence of this beloved classic, delivering a “Best Sweet Potato Pie” experience that is both easy to achieve and utterly delightful. Get ready to impress your family and friends with a pie that’s rich, smooth, perfectly spiced, and comforting down to the last crumb.

This recipe provides a straightforward path to sweet potato pie perfection. We’ve meticulously balanced the sweetness, ensuring the natural flavor of the sweet potato shines through, complemented by just the right amount of sugar. The addition of evaporated milk and butter creates an incredibly rich and creamy filling that melts in your mouth, while the aromatic spices provide that signature warmth and depth of flavor. Plus, we’re making it easy by using pre-made pie crusts, allowing you to focus on crafting the perfect filling without the added stress of crust preparation. Whether you’re a seasoned baker or just starting out, this sweet potato pie recipe is designed for success, promising a dessert that’s as beautiful to look at as it is delicious to eat. Prepare to make memories, one slice at a time.

Nutritional Information

Per serving (approximate values, based on 10 servings per pie, 2 pies total):

• Calories: 375
• Protein: 5g
• Carbohydrates: 55g
• Fat: 15g
• Fiber: 3g
• Sodium: 250mg

Ingredients

• 2 cups mashed sweet potato (from about 2-3 medium sweet potatoes)
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup Carnation Evaporated Milk
• 1/3 cup Land O’Lakes Unsalted Butter, melted
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 2 unbaked 9-inch pie crusts

Instructions

1. Prepare the Sweet Potatoes: Begin by preparing your sweet potatoes. You can either boil or roast them.
   • To Boil: Wash sweet potatoes thoroughly. Pierce them several times with a fork. Place them in a large pot of water and bring to a boil. Reduce heat and simmer until very tender, about 20-30 minutes depending on size. Drain and let cool slightly.
   • To Roast: Preheat oven to 400°F (200°C). Wash sweet potatoes, prick with a fork, and place directly on an oven rack or a baking sheet. Roast for 45-60 minutes, or until very soft when squeezed. Let cool slightly.

   Once cooled enough to handle, peel the sweet potatoes. Mash them thoroughly in a large bowl until completely smooth. You can use a potato masher, a fork, or for an extra smooth consistency, pass them through a food mill or use an electric mixer. Measure out 2 cups of the mashed sweet potato and set aside.

2. Preheat Oven and Prepare Crusts: Preheat your oven to 350°F (175°C). Place the two unbaked pie crusts into their respective pie plates. If using store-bought crusts, ensure they are thawed if frozen.
3. Combine Sugars and Spices: In a large mixing bowl, combine the light brown sugar, granulated sugar, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together to ensure they are well-mixed and there are no clumps of brown sugar.
4. Add Wet Ingredients (Except Eggs): To the sugar and spice mixture, add the Carnation Evaporated Milk, melted Land O’Lakes Butter, and vanilla extract. Whisk vigorously until the mixture is smooth and well-combined. The butter should be fully incorporated.
5. Incorporate Sweet Potato: Add the 2 cups of mashed sweet potato to the wet ingredients. Using a whisk or a rubber spatula, mix until the sweet potato is fully incorporated and the mixture is uniform in color and texture. Ensure there are no lumps of sweet potato remaining.
6. Add Eggs: Crack the three large eggs into a separate small bowl and lightly beat them. Pour the beaten eggs into the sweet potato mixture. Gently whisk or stir until the eggs are just combined. Be careful not to overmix at this stage, as overmixing can introduce too much air, which can lead to cracks in the pie during baking.
7. Pour Filling into Crusts: Carefully divide the sweet potato filling evenly between the two unbaked pie crusts. Pour the mixture directly into the crusts, filling them almost to the top.
8. Bake the Pies: Place the pie plates on a baking sheet to catch any potential spills and to make transferring them in and out of the oven easier. Bake in the preheated oven for 50-60 minutes.
9. Check for Doneness: The pies are done when the edges are set and slightly puffed, and the center has only a slight jiggle when gently shaken. An inserted knife or toothpick into the center should come out clean or with moist crumbs, not wet batter. If the pie crust edges start to brown too quickly, you can loosely cover them with aluminum foil during the last 15-20 minutes of baking.
10. Cool Completely: Once baked, carefully remove the pies from the oven. Transfer them to a wire rack and allow them to cool completely at room temperature for at least 2-3 hours, or until fully set. Cooling is crucial for the filling to firm up properly and prevent cracking.
11. Serve: Slice and serve your delicious homemade sweet potato pie. It’s wonderful on its own, or you can add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Cooking Tips and Variations

Achieving the perfect sweet potato pie is all about attention to detail and a few clever tricks. Here are some tips to ensure your pie turns out beautifully every time, along with some exciting variations to try.

Tips for the Perfect Pie

• Sweet Potato Preparation is Key: For the creamiest filling, ensure your sweet potatoes are cooked until very tender and mashed until absolutely smooth. Any lumps will affect the final texture. Roasting sweet potatoes can sometimes yield a more intense, caramelized flavor compared to boiling, so consider giving that a try if you have the time.
• Don’t Overmix the Filling: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, which can cause the pie to puff up excessively in the oven and then fall and crack as it cools. A gentle whisk is all you need.
• Preventing Cracks: The most common culprit for cracks in sweet potato pie is rapid cooling. To prevent this, allow your pies to cool slowly at room temperature on a wire rack. Avoid placing them directly into the refrigerator while still warm. Some bakers even suggest leaving the oven door ajar for 15-20 minutes after baking before removing the pies, to allow for a more gradual temperature change.
• Crust Care: If your pie crust edges are browning too quickly before the filling is set, create a foil shield. Cut a large square of aluminum foil, fold it in half, then in half again to create a smaller square. Cut out the center, then unfold to create a ring. Place this ring over the pie crust edges to protect them from over-browning.
• Doneness Check: To know when your pie is perfectly baked, gently shake the pie. The edges should be firm and set, but the very center should have a slight, delicate jiggle, like gelatin. This indicates it’s cooked through but still moist and creamy. A knife inserted near the edge should come out clean.
• Room Temperature Ingredients: Ensure your eggs are at room temperature. This helps them incorporate more smoothly into the batter and creates a more emulsified, uniform filling.
• Taste Test the Filling: Before adding the eggs, taste a small amount of the filling mixture (without the raw eggs, of course) to adjust sweetness or spice levels to your preference.

Variations to Experiment With

• Spice It Up: While cinnamon and nutmeg are classic, don’t hesitate to add other warming spices. A pinch of ground ginger, allspice, or even a tiny dash of cloves can add another layer of complexity. Start with 1/4 teaspoon and adjust to taste.
• A Touch of Booze: For an adult twist, a tablespoon or two of bourbon, rum, or brandy can elevate the flavor profile of the pie. Add it along with the vanilla extract. The alcohol will cook off, leaving behind a subtle, sophisticated note.
• Citrus Zest: A teaspoon of finely grated orange or lemon zest can brighten up the pie and add a lovely aromatic lift. Add it to the filling mixture with the other spices.
• Coconut Creaminess: For an even richer, slightly tropical flavor, you can substitute half of the evaporated milk with full-fat coconut milk (from a can, not the beverage type). This also makes the pie dairy-free if you use a dairy-free crust and butter alternative.
• Toasted Pecan Topping: Before baking, sprinkle a layer of finely chopped pecans over the top of the filling for added texture and a nutty flavor. Alternatively, you can make a pecan praline topping to add after the pie has cooled.
• Maple Sweetness: Replace a quarter or half of the brown sugar with pure maple syrup for a deeper, more nuanced sweetness that pairs wonderfully with sweet potato.
• Crust Alternatives: While we recommend pre-made crusts for ease, feel free to use your favorite homemade pie crust recipe for an extra special touch. A graham cracker crust can also offer an interesting textural contrast.

Storage and Reheating

Proper storage and reheating are essential to maintain the deliciousness and texture of your sweet potato pie. Here’s how to keep your pie fresh and enjoyable for days after baking.

Storage

• Cool Completely: Before storing, it is absolutely crucial that the sweet potato pie cools completely to room temperature. Placing a warm pie directly into the refrigerator can cause condensation, leading to a soggy crust and a watery filling. This also prevents the filling from setting properly.
• Refrigeration: Sweet potato pie, due to its custard-like filling containing eggs and dairy, must be stored in the refrigerator. Cover the pie loosely with plastic wrap or aluminum foil. If you have a pie carrier, that’s even better for keeping it protected.
• Shelf Life: Stored correctly in the refrigerator, sweet potato pie will remain fresh and delicious for 3-4 days.
• Freezing (Optional): Sweet potato pie freezes surprisingly well!
  • To Freeze a Whole Pie: Once the pie is completely cooled, wrap it tightly in several layers of plastic wrap, then an outer layer of aluminum foil. Place it in the freezer. It can be frozen for up to 2-3 months.
  • To Freeze Slices: For individual servings, cut the pie into slices. Wrap each slice individually in plastic wrap, then place them in an airtight freezer-safe container or a freezer bag. This allows you to thaw only what you need.

  When ready to enjoy a frozen pie, thaw it overnight in the refrigerator before reheating.

Reheating

• Oven Reheating (Recommended for Whole Pies or Multiple Slices):
  1. Preheat your oven to 300°F (150°C).
  2. If reheating a whole pie, remove the plastic wrap and foil. You can cover the crust edges with foil to prevent them from over-browning if desired.
  3. Place the pie directly on the oven rack or on a baking sheet.
  4. Heat for 15-25 minutes, or until warmed through. Keep an eye on it to prevent drying out.
  5. This method helps to re-crisp the crust and warm the filling evenly.
• Microwave Reheating (Best for Single Slices):
  1. Place an individual slice of pie on a microwave-safe plate.
  2. Heat on medium power for 30-60 seconds, or until warmed to your liking.
  3. Be careful not to overheat, as this can make the filling rubbery or dry. The crust may not be as crisp as when reheated in the oven.
• Room Temperature: Many people enjoy sweet potato pie chilled or at room temperature, so reheating isn’t always necessary. If serving from the refrigerator, simply let it sit out for 30-60 minutes to take the chill off before serving.

Frequently Asked Questions

Can I use fresh sweet potatoes instead of canned?

Absolutely, and in fact, it’s highly recommended! This recipe is specifically designed for fresh sweet potatoes, which will yield a superior flavor and texture compared to canned. When using fresh, you’ll need to cook and mash them yourself, as detailed in the instructions. Canned sweet potatoes often have added syrup or spices that can alter the taste of the pie, and their texture can sometimes be too watery or fibrous. For the best result, stick with fresh and follow the preparation steps.

My pie cracked on top. What went wrong?

Cracks on top of sweet potato pie are a common issue, usually stemming from one of two main reasons. Firstly, overmixing the filling, especially after adding the eggs, can incorporate too much air, causing the pie to puff up excessively during baking and then collapse and crack as it cools. Secondly, and more frequently, rapid cooling is the culprit. If a hot pie is exposed to a sudden drop in temperature (like being placed directly into a cold refrigerator or near an open window), the outer edges cool and set faster than the center, leading to tension and cracking. To prevent this, ensure gentle mixing and allow your pie to cool slowly and completely at room temperature on a wire rack.

How do I know when the sweet potato pie is fully cooked?

The best way to tell if your sweet potato pie is done is by performing a gentle “jiggle test.” Carefully give the pie plate a slight shake. The edges of the pie should appear set and firm, but the very center (about a 2-3 inch circle) should still have a slight, custardy jiggle, similar to a set gelatin. If the entire pie is firm and doesn’t jiggle at all, it might be slightly overbaked, which can lead to a drier texture. Conversely, if the center is very liquidy, it needs more time. You can also insert a thin knife or toothpick into the center, about an inch from the edge; it should come out clean or with moist crumbs, not wet batter.

Can I make sweet potato pie ahead of time for a holiday meal?

Yes, sweet potato pie is an excellent dessert to make ahead, which is a huge advantage for busy holiday preparations. You can bake the pie 1-2 days in advance. Once baked, allow it to cool completely at room temperature, then cover it loosely with plastic wrap or foil and store it in the refrigerator. When it’s time to serve, you can either enjoy it chilled, let it come to room temperature for about an hour, or gently reheat it in a low oven for 15-25 minutes to warm it through. This makes it a perfect stress-free addition to any festive spread.