Simple Sweet Potato Pie
A classic Southern dessert with a naturally sweet filling and buttery crust, baked until golden. Ready in under an hour with minimal hands-on work.
- Total time
- 55 min
- Servings
- 8
- Calories
- 248
- Protein
- 3g
Ingredients
- 1 crust pie crust, unbaked (9-inch)
- 1.5 lb sweet potatoes, medium
- 4 tbsp butter
- ¾ cup sugar
- 2 whole eggs
- 1 tsp cinnamon and nutmeg, mixed
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pierce each sweet potato 3 times with a fork to create small holes for steam to escape, then place them directly on the oven rack.
- 3
Bake the sweet potatoes for 30 minutes, or until a fork slides through the thickest part with almost no resistance, like pushing through soft butter.
- 4
Remove the potatoes from the oven and let them cool for 5 minutes until you can handle them comfortably.
- 5
Cut each cooled potato in half lengthwise, then scoop the soft orange flesh into a bowl, discarding the skin.
- 6
Add 4 tablespoons of butter to the warm sweet potato and mash with a fork until no chunks remain and the mixture looks like thick baby food.
- 7
Add 0.75 cup sugar and the 1 teaspoon of cinnamon-nutmeg mixture, then stir with a wooden spoon until the color is uniform orange and no white sugar is visible.
- 8
Crack both eggs into a small bowl, beat them with a fork until the whites and yolks are completely blended and light yellow, then pour into the potato mixture.
- 9
Stir the filling with a wooden spoon for 30 seconds until the eggs are fully incorporated and the mixture is smooth and glossy.
- 10
Pour the filling into the unbaked pie crust, using a rubber spatula to scrape all of it from the bowl and smooth the top into an even layer.
- 11
Bake the pie at 350°F for 25 minutes, or until a knife inserted in the center comes out clean with no wet filling on it.
- 12
Remove the pie from the oven and place it on a cooling rack or folded kitchen towel, then let it cool for at least 30 minutes before slicing.
Tools you’ll need
- oven
- fork
- small bowl
- large mixing bowl
- wooden spoon
- rubber spatula
- knife
- 9-inch pie pan
- cooling rack
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