Delicious Homemade Sweet Potato Pie for Fall

Ready in: 1 hour 15 minutes · Serves: 8 · Technique: Baking · Storage: Airtight container in the fridge for up to 4 days.

Quick Answer

This sweet potato pie is a delicious fall treat that brings warmth and community to your holiday gatherings.

As the leaves change color and the air begins to smell like cinnamon and nutmeg, I can't help but feel that familiar tug of excitement for the holiday season here in New York City. The hustle and bustle of the city transforms into a festive vibe, and my kitchen somehow becomes the coziest spot in my apartment. This year, I'm diving deep into a classic recipe that embodies the essence of fall: sweet potato pie. A homemade sweet potato pie brings warmth, comfort, and a sense of community, making it the perfect addition to my Thanksgiving and Christmas gatherings.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Perfectly captures the essence of fall with warm spices and sweet flavors.
• A comforting dessert that brings friends and family together during the holidays.
• Simple to make, with a focus on fresh ingredients and homemade goodness.
• Versatile in serving - delightful with whipped cream or ice cream!
• Stores well, allowing you to enjoy the sweet potato pie for days after making it.

Ingredients

This recipe calls for simple, wholesome ingredients that make for a delicious sweet potato pie.

For the Pie

• 2 medium-sized sweet potatoes (about 1 pound)
• 1 (9-inch) pie crust (store-bought or homemade)
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1 cup evaporated milk

How to Make Sweet Potato Pie (Step-by-Step)

Creating this sweet potato pie is a rewarding experience that fills your kitchen with the inviting aroma of fall.

Step 1: Prepare the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Pierce the sweet potatoes with a fork a few times and place them on a parchment-lined baking sheet. Roast them for about 45-60 minutes until they're fork-tender. The sweet aroma of caramelizing sugars will waft through your kitchen!

Step 2: Make the Filling

Once the sweet potatoes are roasted, let them cool slightly. Scoop out the flesh into a mixing bowl and mash until smooth, ensuring there are no lumps. You'll need about 2 cups of mashed sweet potatoes for the filling.

Step 3: Combine Ingredients

In the bowl with the mashed sweet potatoes, add the brown sugar, granulated sugar, salt, cinnamon, nutmeg, ginger, allspice, and vanilla extract. Mix everything until well combined, and enjoy the nutty and spicy fragrance!

Step 4: Incorporate the Eggs and Milk

Gently fold in the beaten eggs and evaporated milk until the mixture is glossy and smooth. If you notice any lumps, just whisk a little more to combine!

Step 5: Prepare the Pie Crust

Pour the filling into the prepared pie crust, smoothing out the top with a spatula. A semi-deep dish pie crust is preferable as it's perfect for holding all that delicious filling.

Step 6: Bake

Place the pie in the oven and bake for 55-60 minutes. You'll know it's done when the center has a slight jiggle and the edges are set. After baking, let it cool completely; refrigerate for a few hours before serving to enhance the flavors.

Step 7: Serve

Slice the pie and serve it with dollops of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon on top adds an extra touch of flavor!

Common Mistakes to Avoid:

• Ensure your pie crust is pre-baked if it's a homemade, at least for 10-15 minutes before adding the filling; this will prevent that soggy texture.
• Mixing too much once you add the eggs can introduce air bubbles, resulting in cracks on the surface as it bakes.
• Keep an eye on the timer! If the filling jiggles excessively, bake for an additional 5-10 minutes.

Tips and Tricks for Success:

• For a twist, you could add a tablespoon of bourbon to the filling for a deeper flavor profile that pairs well with the sweet potatoes.
• Top with toasted pecans or walnuts for a delightful crunch.
• If you pre-bake your pie crust, let it cool before adding the filling to keep the crust crisp!

Variations:

• Replace sweet potatoes with butternut squash for a different texture.
• Add a splash of maple syrup for added sweetness.
• Use gingerbread spices instead of traditional spices for a seasonal twist.

How to Serve:

• Slice the pie and serve it with dollops of whipped cream or a scoop of vanilla ice cream.
• Top with a sprinkle of cinnamon for that extra flair and flavor!
• Pair with spiced coffee or chai tea for a cozy dessert experience.

Make Ahead and Storage

• Make Ahead: You can prepare the pie filling a day in advance and store it in the refrigerator.
• Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: To reheat, warm slices in the oven at 350°F (175°C) for about 15 minutes or until heated through.
• Freezing: Wrap the pie securely in plastic wrap and then in foil for up to 3 months. Thaw in the fridge overnight before serving.

Recipe Notes / What I Learned

Baking this sweet potato pie reminded me that the key is to balance those warm spices while still celebrating the natural sweetness of the potatoes. It's simple yet delightful, making it a wonderful centerpiece for any holiday table.

Yield and Serving Size

Yield: 1 pie · Serving Size: 8 slices

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 3g protein · 35g carbs · 10g fat

Recipe by:

Elena SMITH

Delicious Homemade Sweet Potato Pie for Fall

This sweet potato pie is a delicious fall treat that brings warmth and community to your holiday gatherings.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Group: For the Pie

• 2 medium-sized sweet potatoes (about 1 pound)
• 1 9-inch pie crust (store-bought or homemade)
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice
• 1 teaspoon vanilla extract
• 3 large eggs (lightly beaten)
• 1 cup evaporated milk

Equipment

• Oven
• Baking sheet
• Mixing bowl
• Spatula

Method

 

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a parchment-lined baking sheet. Roast for about 45-60 minutes until fork-tender.
2. Once the sweet potatoes are roasted, let them cool slightly. Scoop out the flesh into a mixing bowl and mash until smooth.
3. Add brown sugar, granulated sugar, salt, cinnamon, nutmeg, ginger, allspice, and vanilla extract to the mashed sweet potatoes. Mix until well combined.
4. Gently fold in the beaten eggs and evaporated milk until the mixture is smooth and glossy.
5. Pour the filling into the prepared pie crust, smoothing out the top with a spatula.
6. Bake for 55-60 minutes until the center has a slight jiggle. Let cool completely and refrigerate for a few hours before serving.
7. Slice and serve with whipped cream or ice cream, sprinkled with cinnamon if desired.

Notes

Be cautious not to overmix once you add the eggs as it can introduce air bubbles, which lead to cracks in the pie.

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