Description
This easy sweet potato pie recipe is a family favorite. It’s a creamy mix of a smooth custard filling perfumed with classic fall spices (cinnamon, ginger, nutmeg, allspice). It’s super easy to make and the perfect addition to your holiday spread.
Ingredients
Units
Scale
- 1 deep dish pie crust, purchased or homemade
- 4 medium sweet potatoes
- 1/2 stick butter, softened
- 1/4 cup sugar or sugar substitute (monkfruit)
- 3/4 cup brown sugar or coconut sugar (or sugar substitute)
- 3/4 cup evaporated milk
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or mix 1/2 teaspoon cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice)
Instructions
- Preheat oven to 350 F.
- Wash and prick sweet potatoes with a fork. Roast in the oven for for one hour until soft. Let cool and then scrape the pulp out of the skin, transfer to a bowl and mash.
- Using a mixer, beat together butter, sugar and brown sugar.
- Add eggs, spices and evaporated milk.
- When smooth, add sweet potato mixture and thoroughly combine.
- Pour mixture into an unbaked pie shell. Bake on bottom of oven for 1 hour until center of pie is firm.
- Garnish with whipped cream or ice cream.
Notes
You can easily make this pie sugar-free by substituting monk fruit for the white and brown sugar.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: recipe
- Method: oven
- Cuisine: southern