Sweet Potato Pie

This Southern sweet potato pie is creamy, custardy, and warmly spiced with cinnamon, nutmeg, and brown sugar. The cozy holiday dessert everyone asks for, made easy with a shortcut crust.

Course Dessert

Cuisine American

Keyword Sweet Potato Pie

Prep Time 15

Cook Time 55

Servings servings

Calories 567kcal

Author Jason Decker

Ingredients

1 pound sweet potatoes
½ cup unsalted butter room temp
½ cup light brown sugar
½ cup granulated sugar
2 large eggs
½ cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons vanilla extract
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
9- inch refrigerated pie crust

Instructions

Preheat the oven to 350 degrees F.
Poke holes all over the sweet potatoes and place them on a microwave-safe place. Microwave for 5 minutes flipping the potatoes over halfway through. Poke a knife through the potato, if there is no resistance they are ready, if not place them back in the microwave in 30-second intervals until soft. Let the potatoes cool to room temperature.
1 pound sweet potatoes
Take the peel off the potatoes and place them in a large bowl. Whip them with an electric hand mixer until smooth.
Add in the butter and mix until combined.
½ cup unsalted butter
Add the brown sugar and granulated sugar, mix until smooth.
½ cup light brown sugar, ½ cup granulated sugar
Add the eggs and mix until smooth.
2 large eggs
Add the heavy cream, flour, lemon juice, vanilla, salt, cinnamon, cloves, ginger, and nutmeg, mix until smooth and combined, scrape the sides if needed.
½ cup heavy cream, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, 2 teaspoons vanilla extract, ½ teaspoon sea salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg
Place the pie crust into a pie plate and crimp the edge.
9- inch refrigerated pie crust
Add the filling and smooth out the top.
Bake for 45-50 minutes until set. It might be the slightest bit jiggly, it is ready when a butter knife inserted into the center comes out mostly clean. Or, an internal temperature reaches 175°F.
Let the pie cool to room temperature on a wire rack before slicing to serve, or chill first.

Notes

Microwave for Speed: Microwaving the sweet potatoes is the fastest method to soften them. It keeps the pie-making process quick and easy.
Use Fresh Sweet Potatoes: Fresh sweet potatoes offer the best flavor. Avoid canned sweet potatoes if you can, as they tend to be watery.
Don’t Skip the Lemon Juice: The lemon juice adds a slight tang that balances the sweetness of the pie and enhances the overall flavor.
Use an Electric Mixer: Using an electric mixer ensures the sweet potato filling is smooth and creamy with no lumps.
Room Temperature Ingredients: Make sure the butter, eggs, and cream are at room temperature before mixing to ensure everything blends smoothly.
Test for Doneness: To check if your pie is done, insert a knife into the center of the pie. If it comes out mostly clean, the pie is ready.

Nutrition