Sweet potato pie recipe

Ingredients

Original recipe (1X) yields 8 servings

Directions

Gather the ingredients.

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Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.

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Preheat the oven to 350 degrees F (175 degrees C). Remove sweet potato from the pot and run under cold water. Remove and discard skin. Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined.

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Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.

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Pour filling into unbaked pie crust.

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Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Cool completely before serving.

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Cook’s Note

I use a food processor to blend the sweet potatoes and filling ingredients together for an extra-smooth filling.

The pie will be puffed up like a soufflé when you remove it from the oven, but it will deflate as it cools.

Nutrition Facts (per serving)