Ingredients
- 3 medium sweet potatoes (about 1 1/2 lbs)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar (or 3/4 cup light brown sugar, packed)
- 1/2 cup milk (whole, skim, or evaporated)
- 2 large eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 (9-inch) pie crusts (thawed if frozen)
Instructions
- Boil or bake the sweet potatoes until fork tender. Peel and mash until smooth.
- Stir in melted butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until creamy and well combined.
- Pour filling evenly into prepared pie crusts and smooth the tops.
- Bake at 350°F (175°C) for 50–55 minutes, or until set and a knife inserted near the center comes out clean.
- Let cool before slicing. Serve plain or with whipped cream.
Notes
- For deeper flavor, use all brown sugar instead of white sugar.
- Add ginger or cloves for extra spice.
- Top with pecans or marshmallow cream for a twist.
- Recipe makes 2 pies; cut in half if you only want one.
- Freeze baked pies for up to 2 months; thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
