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.