Sweet Potato Pie Fall Dessert Recipe
Ah, sweet potato pie, because regular pie just wasn’t sweet enough. This dessert is practically a holiday staple, loaded with that delicious, smooth filling. The subtle sweetness of the sweet potato gets boosted by cinnamon, nutmeg, and, of course, butter. The crust? Flaky, buttery, and perfect for scooping up every last bite. It’s the dessert that screams fall, while making you wonder why you even bother with any other kind of pie. You’ll want to make it just to be that person who shows up at dinner with the best dessert.
Sweet Potato Pie Fall Dessert Recipe
A rich, spiced pie made with creamy sweet potato filling in a buttery crust—because regular pie just doesn’t cut it.
Ingredients
- 2 cups mashed sweet potatoes about 2 medium-sized potatoes
- 1 cup sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter melted
- 1 pie crust store-bought or homemade
Instructions
- Preheat oven: Set the oven to 350°F (175°C).
- Prepare sweet potatoes: Boil or roast sweet potatoes until soft. Mash them to get about 2 cups.
- Mix ingredients: In a large bowl, whisk together sugar, milk, eggs, cinnamon, nutmeg, salt, vanilla, and melted butter.
- Combine: Add mashed sweet potatoes to the mixture and stir until smooth.
- Fill crust: Pour the sweet potato filling into the prepared pie crust.
- Bake: Place the pie in the oven and bake for 50 minutes or until the filling is set.
- Cool: Let the pie cool completely before slicing and serving.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 80%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 4%
- Magnesium: 5%
Additional Notes/Tips
- Crust hack: If you’re short on time, go for a pre-made crust—no judgment here.
- Spice it up: Add a dash of ginger for an extra kick.
- Make ahead: This pie stores well in the fridge for up to 3 days—just don’t let anyone know how long it lasts.
