Indulge in this Easy Sweet Potato Pie, a classic dessert that brings warmth and sweetness to any occasion. With its creamy texture and rich flavors, this pie is sure to become a favorite in your home. Simple to make and absolutely delicious, it’s the perfect treat for family gatherings and special occasions.
In our family, the aroma of this Sweet Potato Pie baking in the oven signals that something special is happening. Whether it’s a holiday celebration or a cozy weekend treat, this pie never fails to bring smiles to our faces. My husband loves the creamy filling, while my kids can’t get enough of the buttery crust. It’s become a beloved tradition to bake this pie together, sharing stories and laughter as we wait for it to cool. Each slice is a reminder of cherished moments and the comforting taste of home.
Why This Easy Sweet Potato Pie Recipe?
- Rich and Creamy: A smooth blend of sweet potatoes, butter, and sweetened condensed milk creates a luscious filling.
- Perfect Spices: Cinnamon, nutmeg, and a hint of orange zest (optional) add a warm, aromatic flavor.
- Simple Ingredients: Uses common pantry staples for an easy yet impressive dessert.
- Versatile: Ideal for holiday dinners, potlucks, or a comforting everyday treat.
- Easy Preparation: Straightforward steps make it accessible for bakers of all levels.
Ingredients:
- 450 g (1 lb) sweet potatoes, baked or boiled, peeled, and mashed (about 2 cups)
- 57 g (¼ cup) unsalted butter, room temperature
- 1 can (397 g / 14 oz) sweetened condensed milk
- 2 large eggs, lightly beaten
- 1 tsp cinnamon powder
- ½ tsp nutmeg powder
- 1 tsp orange zest (optional)
- 1 tsp vanilla extract
- 1 unbaked deep-dish pie shell (23 cm / 9 inches)
Directions:
- Prepare the Filling: In a large mixing bowl, combine the mashed sweet potatoes and butter. Mix until smooth.
- Add Remaining Ingredients: Add the sweetened condensed milk, lightly beaten eggs, cinnamon, nutmeg, orange zest (if using), and vanilla extract. Mix until fully combined.
- Fill the Pie Shell: Pour the sweet potato mixture into the unbaked deep-dish pie shell.
- Note: If using an 8-inch pie shell, avoid filling it to the top. Any leftover batter can be used to make mini pies.
- Bake: Preheat the oven to 175°C (350°F). Bake the pie uncovered for 40-45 minutes, or until the filling is set and the crust is golden brown.
- Tip: To prevent the pie crust edges from over-browning, use a pie crust shield or cover the edges with aluminum foil halfway through baking.
- Cool and Serve: Remove the pie from the oven and let it cool completely. Once cooled, use a sharp knife to cut slices. Enjoy!
Notes:
- Ingredient Substitutions: You can substitute pumpkin puree for sweet potatoes for a different flavor. Adjust spices to taste.
- Baking Tips: Ensure the sweet potatoes are well mashed for a smooth filling. Pre-cooking the pie shell slightly can help achieve a crispier crust.
- Storage: Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven.
