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Sweet Potato Pie Recipe Card

A classic Southern sweet potato pie with a silky, spiced custard filling made from roasted sweet potatoes, blind-baked in a flaky crust. Best made the day before serving.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
1 hour
Total Time 2 hours 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 680g / 1½ lbs
  • 115 g ½ cup unsalted butter, melted
  • 200 g 1 cup granulated sugar
  • 50 g ¼ cup packed brown sugar
  • 2 large eggs + 1 egg yolk
  • 240 ml 1 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • Ingredients — The Crust
  • 1 deep-dish 9-inch pie crust unbaked (homemade or store-bought)

Equipment

  • 1 9-inch deep-dish

Method
 

  1. Preheat oven to 200°C / 400°F. Pierce sweet potatoes with a fork. Roast on a foil-lined baking sheet for 45 to 55 minutes until completely tender and caramelized. Cool 20 minutes, peel, and mash until smooth.
  2. Reduce oven to 190°C / 375°F. Fit pie crust into a deep-dish 9-inch pie dish. Line with parchment and fill with pie weights. Blind bake 15 minutes, remove weights and parchment, bake 5 more minutes until pale gold. Remove from oven.
  3. Reduce oven to 175°C / 350°F.
  4. Beat 2 cups (450g) of mashed sweet potato with melted butter until completely smooth. Add both sugars and beat until combined. Add eggs and yolk one at a time, beating after each. Add evaporated milk, vanilla, cinnamon, nutmeg, ginger, allspice, and salt. Mix until fully combined.
  5. Press filling through a fine-mesh sieve into a large measuring jug to remove fibers and ensure a silky texture.
  6. Place the blind-baked crust on a rimmed baking sheet. Pour filling into the crust. Bake at 175°C / 350°F for 50 to 60 minutes, until edges are set and center has a slight jiggle.
  7. Cool at room temperature 2 hours, then refrigerate at least 2 more hours before slicing. Overnight refrigeration gives the best results.
  8. Serve at room temperature with freshly whipped cream.

Notes

  • Make 1 to 2 days ahead — the filling sets firmer and the spices develop overnight.
  • Tent crust edges with foil after the first 30 minutes of the final bake to prevent over-browning.
  • Do not move the pie to the refrigerator while still hot — cool at room temperature first.
  • Do not substitute regular milk for evaporated milk — the filling will not set correctly.
  • Freshly grated nutmeg makes a noticeable difference — use it if you can.