This sweet potato pie is a creamy and comforting Southern classic dessert that makes a wonderful addition to your Thanksgiving spread! The sweet potato filling is easy to prepare and has a smooth texture with a flavorful blend of spices. Bring this pie to your next holiday party, and everyone will be begging for another piece!
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Instructions
Put your sweet potato in a pot and cover with water. Boil for 40 to 50 minutes, or until the potato is fork-tender. Remove the sweet potato from the pot and run it under cold water, then remove skin.
Preheat oven to 350°F (175°C). Prepare your pie crust and transfer it into an un-greased pie pan.
Transfer the sweet potato to a bowl and break it down into smaller pieces. Add butter and blend with an electric mixer until you reach a smooth consistency.
Then, in the same bowl, add your sugar, eggs, milk, vanilla extract, nutmeg, salt and cinnamon and mix until blended. Pour the mixture into your unbaked pie crust
Bake at 350°F (175°C) for 55 to 60 minutes until the center is set and a tooth pick comes out clean.
Remove your pie from the oven and let it cool before serving.
Notes
For extra flavor, replace the cinnamon and nutmeg with up to 2 teaspoons of pumpkin pie spice.
For an extra quick prep time, pierce your sweet potato with a fork and microwave them for 8-10 minutes. Allow them to cool and then peel the skin.
If you don't have a food processor, are want a superbly creamy sweet potato filling, you can also use a blender. Add all of the filling ingredients and pulse until smooth.
To store: Wrap your pie with aluminum foil or plastic wrap and store in the fridge for up to 3-4 days.
To freeze: Wrap any leftovers in plastic wrap and then a layer of aluminum foil or in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before serving.
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