Sweet potato pie is a classic dessert that brings warmth and comfort to any table, especially during the holiday season.
With its rich, creamy filling and hint of spices, this pie is a deliciously simple treat that’s perfect for both beginners and seasoned bakers.
Here is an easy sweet potato pie recipe that requires minimal ingredients but delivers maximum flavor. This foolproof recipe will guide you through creating a homemade pie that everyone will love.
2 cups sweet potatoes (mashed)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp + pinch salt (I used table salt)
1.5 Tbsp lemon juice (start small and add to taste)
1.5 tsp pure vanilla extract
1/3 cup half n half (room temp)
2 eggs (room temp)
1 Tbsp flour
4 Tbsp unsalted butter, melted
1 Deep dish pie shell (I used Mrs. Smith 9″ deep dish flaky pie crust)
This recipe will make 1 pie. You’ll need 2-3 medium sized sweet potatoes (roughly 2.5 lbs). Bake potatoes at 425°f for 1 hour or until tender. Let cool completely then smash with a masher or fork. Measure out 2 cups of sweet potatoes in a glass measuring cup. Blend on medium speed for 4-5 minutes to get smooth creamy texture.
Remove any potato strings from blender, then add other ingredients. Mix well to combine. Don’t overmix after adding the flour. Bake on 350°f for 40 – 50 minutes. Pie will be slightly jiggly in the center. Let set for a couple of hours. To blind bake pie shell set oven to 375 and bake until crust reaches desired doneness. All ingredients should be at room temperature.
Taste it as you make it. Enjoy!
