Dessert: United States – Classic Sweet Potato Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 10 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

1 unbaked 9-inch pie crust
1 3 / 4 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
3 / 4 cup granulated sugar (or 1 / 2 cup granulated sugar + 1 / 4 cup light brown sugar)
1 / 2 cup evaporated milk (or half-and-half) (120 ml)
2 large eggs, at room temperature
4 tbsp unsalted butter, melted and slightly cooled (60 ml)
1 tsp vanilla extract (5 ml)
1 tsp ground cinnamon
1 / 4 tsp ground nutmeg
1 / 4 tsp ground ginger (optional)
1 / 4 tsp fine salt
Whipped cream, for serving (optional)

Instructions

Preheat the oven to 350°F (175°C). Place a rack in the center of the oven. Set the pie crust on a baking sheet for easy transfer.
Cook the sweet potatoes: Pierce each sweet potato several times with a fork. Microwave on high 8–10 minutes, turning once, until very tender (or roast at 400°F/205°C for 45–60 minutes). Cool until handleable, then peel and mash until smooth. Measure 1 3/4 cups.
Make the filling: In a large bowl, whisk the mashed sweet potatoes, sugar, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, ginger (if using), and salt until very smooth (use a hand mixer for extra-smooth filling).
Assemble: Pour the filling into the unbaked pie crust and smooth the top. If desired, shield the crust edge with foil to prevent over-browning.
Bake 50–60 minutes, until the edges are set and the center has a slight jiggle (an instant-read thermometer in the center should read about 175°F/80°C).
Cool on a wire rack for at least 2 hours to fully set.
Serve at room temperature or chilled, with whipped cream if desired. Store leftovers covered in the refrigerator for up to 4 days.