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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.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.