Sweet Potato Pie

Ingredients

• 2 medium (about 454 g / 1 lb)sweet potatoes
• 200 g (1 cup)granulated sugar
• 113 g (1/2 cup), meltedunsalted butter
• 2 largeeggs
• 120 ml (1/2 cup)milk
• 1/2 tspground nutmeg
• 1/2 tspground cinnamon
• 1/4 tspsalt
• 1 tspvanilla extract
• 1 unbaked, 23 cm (9-inch)pie crust
• To serve, if desiredwhipped cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Cook the potatoes

   Peel the sweet potatoes and cut them into chunks. Boil in water for about 20 minutes, until fork-tender. Drain and leave to cool slightly, then mash in a bowl until smooth.

3. 3

   Mix the filling

   Combine the mashed sweet potatoes, granulated sugar and melted butter in a large bowl. Beat in the eggs one at a time, mixing after each addition. Add the milk, nutmeg, cinnamon, salt and vanilla extract, then mix until combined.

4. 4

   Fill the crust

   Pour the sweet potato mixture into the unbaked pie crust and smooth the top with a spatula.

5. 5

   Bake the pie

   Bake in the preheated oven for about 55–60 minutes, until the centre is set and a knife inserted near the centre comes out clean. If the crust edges brown too quickly, cover them with aluminium foil.

6. 6

   Cool and serve

   Transfer the pie from the oven to a wire rack and let it cool completely. Slice and serve with a dollop of whipped cream, if desired.

What is sweet potato pie?

Sweet potato pie is an American dessert made with a spiced sweet potato filling baked in pastry. It is especially associated with Southern cooking and is often served at Thanksgiving.

This version combines mashed sweet potatoes with butter, eggs, milk and familiar warm spices. Boiling the potatoes before mashing gives the filling a smooth base without adding another cooking step.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 4g protein, 48g carbs, 19g fat.

The sweet potatoes and sugar provide most of the carbohydrates, while the butter and pastry crust contribute much of the fat. Eggs and milk add some protein, but this is primarily a dessert. For a more balanced plate, serve a slice after a meal that includes a protein-rich main and vegetables.

Choosing and cooking the potatoes

Sweet potatoes: Choose two medium potatoes, about 454 g in total. Peel and cut them into chunks so they cook evenly.

Tenderness: Boil for about 20 minutes, checking that a fork passes through the chunks easily. Drain them well before mashing to keep excess water out of the filling.

Building a smooth filling

Mash first: Mash the cooked potatoes until smooth before adding the other ingredients. This helps prevent lumps in the finished filling.

Add gradually: Stir the sugar and melted butter into the mash, then beat in the eggs one at a time. Add the milk and seasonings afterwards, mixing until everything is evenly combined.

Getting the bake right

Oven heat: Bake at 177°C (350°F) for about 55–60 minutes. The pie is ready when the centre is set and a knife inserted near it comes out clean.

Crust edges: Keep an eye on the pastry as the pie bakes. If the edges are browning too quickly, cover them with aluminium foil as directed.

Cooling before slicing

Resting: Cool the pie completely on a wire rack before cutting it. This gives the filling time to settle and makes it easier to serve neat slices.

Serving: Add whipped cream just before serving if you like. The pie can also be served on its own.

Planning the timing

The listed total time is 90 minutes, while the method also calls for about 20 minutes to boil the potatoes and 55–60 minutes to bake the pie. Allow enough extra time for the pie to cool completely before slicing.

You can bake it ahead and keep it chilled until serving. Bring it out in time to take the chill off, or serve it cold.

Recipe notes & tips

• Drain the boiled potatoes well before mashing.
• Mash the potatoes until smooth before mixing in the remaining filling ingredients.
• Add the eggs one at a time and mix after each addition.
• Use the knife test near the centre to check whether the pie is set.
• Cover the crust edges with foil if they brown too quickly.
• Wait until the pie has cooled completely before slicing.

Variations

• Extra spice: Increase the cinnamon slightly for a more pronounced warm-spice flavour.
• Ginger note: Add a little ground ginger alongside the cinnamon and nutmeg.
• Pecan topping: Scatter chopped pecans over the filling before baking.
• Citrus lift: Add a little orange zest to the filling for a bright aromatic note.
• Creamy finish: Serve each slice with whipped cream, as suggested in the recipe.

Common mistakes to avoid

• Wet potatoes: Drain them thoroughly before mashing so excess water does not thin the filling.
• Lumpy mash: Mash the sweet potatoes until smooth before adding the other ingredients.
• Uneven mixing: Beat in the eggs one at a time, then mix in the remaining ingredients thoroughly.
• Over-browning crust: Cover the edges with aluminium foil if they colour too quickly.
• Slicing too soon: Let the pie cool completely on a wire rack before cutting.

How to store

Cover and refrigerate leftover pie for up to 3 days. Serve chilled or warm individual slices gently in the oven until heated through.

Frequently asked questions