Sweet Potato Pie
A classic sweet potato pie, rich with brown sugar and warm spices, brings Southern flavor to any holiday celebration.
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Instructions
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Preheat the oven to 400°F.
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Line a 9-inch pie plate with crust, crimp the edge, and place it on a baking sheet.
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Line the crust with foil or parchment and fill with pie weights, dry beans, or uncooked rice.
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Bake the crust for 16 to 18 minutes until lightly browned, then cool on a rack and reduce oven temperature to 350°F.
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Prick sweet potatoes and microwave on high for 5 minutes, turning halfway. Continue cooking in 30-45 second intervals until fork-tender.
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Scoop and mash 2 cups of sweet potato flesh into a mixing bowl.
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Add melted butter, granulated sugar, brown sugar, milk/cream, vanilla extract, eggs, cinnamon, nutmeg, ginger (if using), and salt to the sweet potatoes. Blend until smooth with an immersion blender, mixer, or regular blender.
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Pour the filling into the cooled crust and return to the 350°F oven.
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Bake for 30 minutes; if needed, add a pie shield to prevent over-browning. Continue baking for 10 to 20 minutes more, until the filling is set with only a slight center jiggle.
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Cool the pie on a rack for 2 hours, then refrigerate until serving. Serve garnished as desired.