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Classic Sweet Potato Pie

Classic Sweet Potato Pie - recipe card
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A smooth, custardy sweet potato pie with a buttery, flaky crust and warm spices. The filling is rich yet balanced, with a velvety texture that melts in your mouth. Perfect for holidays or any cozy dessert.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch chunks
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 375°F (190°C). Place sweet potato chunks in a steamer basket over boiling water, cover, and steam until very tender, about 15-20 minutes. They should easily mash with a fork. Alternatively, boil the sweet potatoes in water until tender, about 15 minutes, then drain well.
  2. While sweet potatoes cook, prepare the pie crust if making homemade. Roll out and fit into a 9-inch pie plate, crimp edges, and chill in the refrigerator until ready to fill.
  3. Drain the cooked sweet potatoes well and transfer to a large bowl. Mash until smooth using a potato masher or fork. For an extra-silky texture, press the mashed sweet potatoes through a fine-mesh sieve or use a food processor; this removes any fibrous strings and ensures a lump-free filling.
  4. Add the melted butter, granulated sugar, whole milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt to the sweet potatoes. Whisk vigorously until the mixture is completely smooth and well combined, about 1-2 minutes. The filling should be pourable but thick.
  5. Pour the filling into the prepared pie crust. Smooth the top with a spatula. Place the pie on a baking sheet to catch any drips.
  6. Bake in the preheated oven for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center when gently shaken. If the crust browns too quickly, cover the edges with aluminum foil or a pie shield after 30 minutes.
  7. Remove the pie from the oven and transfer to a wire rack. Let cool completely at room temperature for at least 2 hours before slicing. This allows the filling to set fully. Serve at room temperature or chilled. Store leftovers in the refrigerator for up to 4 days.

Notes

Storage: Cover and refrigerate leftovers for up to 4 days. Freezing: Cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. Reheating: Serve chilled or at room temperature; if desired, warm individual slices in the microwave for 20-30 seconds. For a clean slice, dip a sharp knife in hot water and wipe dry before cutting.

Nutrition

Keywords: sweet potato pie, classic sweet potato pie, Southern dessert, holiday pie, sweet potato dessert, pie recipe, homemade pie, Thanksgiving pie, Christmas dessert, easy pie recipe

Find it online: https://gordonramsayeats.com/classic-sweet-potato-pie/