Bake a rich, creamy sweet potato pie with warm spices and a flaky pie crust. Perfect for holidays or anytime you crave a comforting, homemade dessert.
Nothing says fall like homemade sweet potato pie. The sweet potato filling has a smooth, custard-like texture, infused with warm spices of cinnamon and nutmeg, giving it a cozy, aromatic depth. The custard filling is crowned with a layer of toasted marshmallows, adding a softness and a delicate, caramelized crisp. As they melt slightly, they create an irresistible contrast, light and airy on top, rich and velvety on the bottom.
Sweet Potato Pie Recipe
This is a beautiful and traditional dessert that is perfect for the Thanksgiving holiday or Christmas dinner.
This is a classic southern recipe perfect for any time of year, but especially during the holiday season. Your entire family will love this comforting, homemade dessert. This is the best sweet potato pie recipe you can make. This delicious recipe is sure to become a favorite pie recipe!
Tips and variations for making this sweet potato pie recipe:
● Three pounds of sweet potatoes are 3-4 sweet potatoes, depending on their size.
● You do not need to use an electric mixer or hand mixer for this recipe, but you can if you want.
● I used this homemade pie crust recipe as I prefer it to a store-bought pie crust, and it is easy to make. However, a store-bought pie shell will also work. You want the crust to be chilled, not frozen, so keep it in the fridge until you are ready to use it.
● You want to use mini marshmallows for the topping. If you are using the large ones, cut them in half before topping the pie.
● When broiling, watch the marshmallows the entire time. It takes just seconds to burn them. Once you see them start to brown, get that pie out of the oven.
● To add a touch of sweetness, add a drizzle of caramel sauce to each slice.
● To save some time, make the sweet potatoes in advance. Mash them and store them in the fridge until you are ready to use them.
● How to make vanilla extract.
● Store leftovers, covered, in the fridge for up to 4 days.
● You can freeze this pie for up to three (3) months. Although you can freeze it fully when baked, I find that freezing the pie without the marshmallows is the way to go. Proceed with the recipe, but do not add the mini marshmallows. Cool the pie completely to room temperature before covering the entire pie (pie plate included) completely with plastic wrap, then wrapping that in aluminum foil. When you are ready to eat the pie, remove the pie from the freezer, remove the aluminum foil, and thaw the pie in the fridge one day prior to using. Once thawed, continue with the marshmallow topping (step 12).
● This recipe is made with simple ingredients commonly found at your local grocery store.
Here are some of my favorite pie recipes you might enjoy:
● Butterscotch Cinnamon Pie Recipe | How to Make
● Chocolate Chess Pie Recipe | Decadent Yet Easy to Make
● Easy Crustless Pumpkin Pie Recipe
● Homemade Fresh Apple Pie Recipe
More sweet potato recipes you might like:
● Sweet Potato and Bacon Quiche Recipe
● Sweet Potato Casserole Recipe
Sweet Potato Pie Recipe Ingredients:
● 2 pounds fresh Sweet Potatoes
● 2 large Eggs
● ¾ cup Granulated White Sugar
● 1 cup Evaporated Milk
● 2 teaspoons Vanilla Extract
● 1 teaspoon ground Ginger
● 1 teaspoon ground Cinnamon
● ¼ teaspoon ground Nutmeg
● 1 unbaked Pie Crust, chilled
● 1 cup mini Marshmallows
Sweet Potato Pie Mise en Place:
● 9″ Pie Plate
● Baking Sheet
● Measuring Cup
● Measuring Spoons
● Rubber Spatula
● Large Mixing Bowl
● Whisk or Spoon
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Rack)
Sweet Potato Pie Recipe Directions:
1. Preheat your oven to 375 degrees Fahrenheit.
2. Pierce the sweet potatoes with a knife and lay them on the baking sheet.
3. Bake the sweet potatoes in a preheated 375°F oven for one (1) hour or until very soft.
4. Remove the roasted sweet potatoes from the oven and let them cool to room temperature.
5. Increase the oven temperature to 400°F.
6. Peel the baked sweet potatoes, discarding the skins. The skin should peel right off.
7. Mash the sweet potatoes in a large bowl.
8. Add the eggs, granulated sugar, evaporated milk, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg to the bowl and whisk until combined.
9. Pour the sweet potato pie filling into an unbaked pie crust.
10. Bake for 15 minutes in a preheated 400°F oven, then reduce the temperature of the oven to 350°F and continue baking for another 40 minutes.
11. Remove the pie from the oven and set the oven temperature to Low Broil.
12. Let the sweet potato pie cool for five (5) minutes, then add one single layer of marshmallows to the top of the pie.
13. Broil the sweet potato pie with mini marshmallows for 1-2 minutes or until the marshmallows are toasted.
14. Remove the sweet potato pie from the oven and cool on a cooling rack to room temperature before slicing and serving.
15. If you are not serving right away, cover the pie and refrigerate until needed.
16. Store leftovers, covered, or in an airtight container in the fridge for up to four (4) days.
Sweet Potato Pie Recipe
Sweet Potato Pie Recipe. Bake a rich, creamy sweet potato pie with warm spices and a flaky pie crust. Perfect for holidays or anytime you crave a comforting, homemade dessert.
Ingredients
- 2 pounds fresh Sweet Potatoes
- 2 large Eggs
- ¾ cup Granulated White Sugar
- 1 cup Evaporated Milk
- 2 teaspoons Vanilla Extract
- 1 teaspoon ground Ginger
- 1 teaspoon ground Cinnamon
- ¼ teaspoon ground Nutmeg
- 1 unbaked Pie Crust, chilled
- 1 cup mini Marshmallows
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Pierce the sweet potatoes with a knife and lay them on the baking sheet.
- Bake the sweet potatoes in a preheated 375°F oven for one (1) hour or until very soft.
- Remove the roasted sweet potatoes from the oven and let them cool to room temperature.
- Increase the oven temperature to 400°F.
- Peel the baked sweet potatoes, discarding the skins. The skin should peel right off.
- Mash the sweet potatoes in a large bowl.
- Add the eggs, granulated sugar, evaporated milk, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg to the bowl and whisk until combined.
- Pour the sweet potato pie filling into an unbaked pie crust.
- Bake for 15 minutes in a preheated 400°F oven, then reduce the temperature of the oven to 350°F and continue baking for another 40 minutes.
- Remove the pie from the oven and set the oven temperature to Low Broil.
- Let the sweet potato pie cool for five (5) minutes, then add one single layer of marshmallows to the top of the pie.
- Broil the sweet potato pie with mini marshmallows for 1-2 minutes or until the marshmallows are toasted.
- Remove the sweet potato pie from the oven and cool on a cooling rack to room temperature before slicing and serving.
- If you are not serving right away, cover the pie and refrigerate until needed.
- Store leftovers, covered, or in an airtight container in the fridge for up to four (4) days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
KUHA 9” Cast Iron Pie Pan – Pre-Seasoned Round Baking Dish for Apple, Pumpkin, Cherry Pies – Nonstick Cast Iron Deep Dish Pie Pan for Oven Use – Includes Silicone Trivet -
4 Packs Glass Pie Plates, MCIRCO Deep Pie Pans Set (7"/8"/9"/10"), Pie Baking Dishes with Handles for Baking and Serving, Clear -
Lyekook 8 Inch Ceramic Pie Pan for Baking Nonstick Pie Plate Pie Dish for Apple Pie, Quiche, Pot Pies, Round Baking Dish
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 387Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 214mgCarbohydrates: 66gFiber: 4gSugar: 33gProtein: 7g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
● For more recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
Leave a Reply