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Sweet Potato Pie

A silky, spiced Southern sweet potato pie with roasted sweet potatoes, brown sugar, and warm cinnamon and nutmeg baked in a flaky, buttery crust. It slices clean, tastes even better the next day, and is the Thanksgiving dessert everyone asks for seconds of.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine Southern American
Servings 8 slices
Calories 385 kcal

Ingredients
  

  • 2 pounds sweet potatoes about 3 medium, scrubbed
  • 1 unbaked 9-inch deep-dish pie crust homemade or store-bought, thawed
  • 1/2 cup unsalted butter (1 stick), melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine salt
  • Whipped cream for serving (optional)
  • Flaky sea salt or a pinch of cinnamon for serving (optional)

Instructions
 

  • Roast the sweet potatoes: Heat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork, set them on a foil-lined baking sheet, and roast for 50 to 60 minutes, until a knife slides in with no resistance. Let cool for 20 minutes, then peel and mash until very smooth — you need 2 cups.
  • Lower the oven to 350°F (175°C). Fit the pie crust into a 9-inch deep-dish pie plate, crimp the edges, and chill while you make the filling.
  • Make the filling: In a large bowl, whisk the mashed sweet potatoes with the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the eggs one at a time, then the evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until completely smooth and pourable — no lumps.
  • Fill and bake: Pour the filling into the chilled crust and smooth the top. Shield the crust edges with a foil ring or pie shield. Bake at 350°F for 55 to 65 minutes, until the edges are set and the center jiggles slightly when gently shaken (it should read about 175°F on an instant-read thermometer).
  • Cool completely: Let the pie cool on a wire rack for at least 2 hours — the filling sets as it cools, and warm slices will fall apart. Chill for cleaner slices, or serve at room temperature.
  • Serve: Slice with a sharp, thin knife wiped clean between cuts. Top with whipped cream and a pinch of cinnamon if you like.

Notes

Roasting (not boiling) the sweet potatoes is the flavor secret: it concentrates their sweetness and keeps the filling thick instead of watery.
For the cleanest slices, bake the pie a day ahead, chill overnight, and slice cold — then bring slices to room temperature for 20 minutes before serving.
If the crust edges brown too fast, cover them with foil after 30 minutes; the center needs the full bake time to set.
A food processor or hand mixer makes the smoothest filling — lumps in the mash become lumps in the pie.
Leftovers keep covered in the refrigerator for up to 4 days and freeze (unsliced or sliced) for up to 2 months.