Have you ever wondered what makes a dessert feel like home? For many, it’s the warm, spiced aroma of a sweet potato pie baking in the oven. Whether you’re hosting your first Thanksgiving or just craving something cozy, this Easy Sweet Potato Pie recipe is here to save the day. It’s simple, delicious, and oh-so-comforting—just like Grandma used to make (or maybe even better).
Let’s dive into how you can whip up this classic Southern treat with minimal effort but maximum flavor. Ready? Let’s get started.
Why You’ll Love This Sweet Potato Pie Recipe
Before we jump into the nitty-gritty, let me tell you why this Sweet Potato Pie Recipe Easy version deserves a spot on your dessert table:
- No fancy ingredients are required: Just pantry staples and fresh sweet potatoes.
- Perfect for any occasion: From holiday feasts to weekend baking projects, this pie fits right in.
- Customizable: Want a Crustless Pie? Done. Need gluten-free options? No problem.
- Crowd-pleaser guaranteed: Trust me; once you serve this, people will be asking for seconds—and the recipe.
Now that I’ve got your attention, let’s talk about how to make it happen.
Ingredients You’ll Need
Here’s what you’ll need to create this mouthwatering masterpiece:
- 1 pound sweet potatoes (baked, boiled, or microwaved), peeled and mashed
- ¼ cup unsalted butter, softened
- 1 can (14 oz.) sweetened condensed milk
- 2 large eggs, lightly beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon orange zest (optional but recommended!)
- 1 teaspoon vanilla extract
- 1 unbaked deep-dish pie shell (9-inch works best)
Pro Tip : If you’re feeling adventurous, try swapping regular sweet potatoes for purple ones. Imagine slicing into a vibrant purple pie—it’s sure to impress!
Step-by-Step Instructions
1. Prep Your Sweet Potatoes
First things first: mash those sweet potatoes. You can boil them, bake them whole, or zap them in the microwave until they’re soft enough to scoop out. Once they’re tender, mash them up until smooth. Think of it as giving your pie a velvety foundation.
2. Mix Up the Magic
In a mixing bowl, combine the mashed sweet potatoes, butter, and sweetened condensed milk. Stir until everything is smooth and creamy. Now add the eggs, spices, orange zest, and vanilla. Mix it all together until it looks like liquid gold. Don’t worry if it seems too runny—it’ll firm up in the oven.
3. Pour and Bake
Pour the mixture into your unbaked pie shell. Pop it in the oven at 350°F and bake for 40-45 minutes. Keep an eye on the edges—if they start browning too quickly, cover them with foil or a pie shield. A perfectly baked pie should have a golden crust and a set center.
4. Cool and Slice
Patience is key here. Let the pie cool completely before slicing. Cutting into a warm pie might sound tempting, but trust me, waiting ensures clean slices every time.
Tips for Baking Success
- How do you know when it’s done? Insert a knife near the center. If it comes out mostly clean, you’re good to go.
- Preventing soggy pies: Make sure your filling isn’t too wet before baking. If it is, mix in a tablespoon of flour to thicken it.
- Avoid over-baking: Overcooked pies tend to crack. Keep an eye on it during the last few minutes.
Serving Suggestions
What pairs well with a slice of homemade sweet potato pie? Here are some ideas:
- A dollop of Homemade Whipped Cream
- A scoop of vanilla ice cream (because who doesn’t love pie à la mode?)
- Drizzle with caramel sauce or white chocolate ganache for extra decadence
Feel free to experiment! Top it with marshmallows, candied pecans, or even a sprinkle of sea salt for contrast.
Variations to Try
Why stick to the basics when you can switch things up?
- Crustless Sweet Potato Pie: Perfect for gluten-free diets or when you’re short on time.
- Mini Pies: Use a cookie cutter to create mini crusts and fill them with the same yummy filling.
- Bourbon Twist: Add a splash of bourbon to the filling for a grown-up twist.
The possibilities are endless!
Storage and Reheating
Got leftovers? Lucky you! Store your pie in an airtight container in the fridge for up to three days. While freezing isn’t ideal (the crust can turn soggy), reheating is a breeze. Simply pop a slice in the microwave for 10-15 seconds, and you’re good to go.
Final Thoughts
There’s something magical about pulling a homemade sweet potato pie out of the oven. The smell alone is enough to transport you to a place of warmth and nostalgia whether you’re baking for Thanksgiving, a family gathering, or just because, this Easy Sweet Potato Pie is bound to become a staple in your recipe collection.
So, what are you waiting for? Grab those sweet potatoes and get baking. And don’t forget to share your creations—I’d love to see how your pie turns out!
Easy Sweet Potato Pie Recipe: Classic, Homemade & Perfect for Thanksgiving
Ingredients
- 1 pound sweet potatoes baked, boiled, or microwaved, peeled and mashed
- ¼ cup unsalted butter softened
- 1 can 14 oz. sweetened condensed milk
- 2 large eggs lightly beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon orange zest optional but recommended!
- 1 teaspoon vanilla extract
- 1 unbaked deep-dish pie shell 9-inch works best
Instructions
- Prep Your Sweet Potatoes
- First things first: mash those sweet potatoes. You can boil them, bake them whole, or zap them in the microwave until they’re soft enough to scoop out. Once they’re tender, mash them up until smooth. Think of it as giving your pie a velvety foundation.
- Mix Up the Magic
- In a mixing bowl, combine the mashed sweet potatoes, butter, and sweetened condensed milk. Stir until everything is smooth and creamy. Now add the eggs, spices, orange zest, and vanilla. Mix it all together until it looks like liquid gold. Don’t worry if it seems too runny—it’ll firm up in the oven.
- Pour and Bake
- Pour the mixture into your unbaked pie shell. Pop it in the oven at 350°F and bake for 40-45 minutes. Keep an eye on the edges—if they start browning too quickly, cover them with foil or a pie shield. A perfectly baked pie should have a golden crust and a set center.
- Cool and Slice
- Patience is key here. Let the pie cool completely before slicing. Cutting into a warm pie might sound tempting, but trust me, waiting ensures clean slices every time.
Notes
- Condensed Milk: Do not substitute with evaporated milk or regular milk; condensed milk provides the right sweetness and texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended as it may make the crust soggy.
- Cooling: Allow the pie to cool completely before slicing to ensure clean cuts.
More Recipes You’ll Love
- Chocolate Zucchini Muffins
- Baked Zucchini with Parmesan Cheese
- Dr. Seuss Truffula Tree Pretzel Rods
- Easter Chocolate Covered Strawberries
- Bunny White Chocolate-Covered Strawberries
Tried This Recipe?
I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.
