Best Sweet Potato Pie Recipe to Try Today!
If you're looking for a dessert that's both delicious and easy to make, you're in luck! This sweet potato pie recipe combines the best elements of traditional Southern pies with simple step-by-step instructions that anyone can follow. With just a few basic ingredients and some straightforward techniques, you can whip up a homemade sweet potato pie that's sure to impress your family and friends. So roll up your sleeves and get ready to bake up easy pie recipes!
Ingredients
Instructions
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Bake the Sweet Potatoes:
Preheat your oven to 400º F.
Scrub the sweet potatoes until they're clean, then prick them 4 to 5 times with a fork.
Place the sweet potatoes onto a baking sheet and bake for 45 – 50 minutes until they're tender when pricked with a toothpick.
Remove the sweet potatoes from the oven and allow them to cool until they can easily be handled. Peel the skin from the sweet potatoes and place them into a large mixing bowl. Reduce the oven heat to 350º F.
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Make the Pie Filling:
Add butter to the sweet potatoes and mash until smooth.
Mix in the granulated sugar until well combined.
Add the vanilla extract, milk, and beaten eggs. Mix until everything is well combined.
Pour the mixture into the unbaked pie crust.
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Bake the Pie:
Bake the pie until the center is set, about 1 hour.
Remove the pie from the oven and allow it to cool slightly.
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Serve:
Your sweet potato pie recipe is completed now. Serve the pie warm or allow it to cool before slicing.
Top with whipped cream or your favorite topping before serving.
Note
- For a Brown Sugar Sweet Potato Pie variation, you can substitute 3/4 cup of brown sugar instead of granulated sugar. Choose between light or dark brown sugar based on your preference.
- To prevent the crust from burning, you can cover the edges of the pie crust with aluminum foil during the baking process.
- If you prefer a smoother texture, you can blend the sweet potato mixture in a food processor or blender until it's silky smooth before pouring it into the pie crust.
