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Sweet Potato Pie
Southern sweet potato pie with warm spices in a buttery crust — a Thanksgiving classic better than pumpkin pie.
Total time
80 min
Prep
20 min
Cook
60 min
Difficulty
medium
Cuisine
American
vegetarian
Ingredients
600gsweet potatoes, baked and flesh scooped
1blind-baked 23cm pie crust
200gbrown sugar
3eggs
200mlevaporated milk
60gbutter, melted
1 tspvanilla extract
1 tspground cinnamon
1 tspground nutmeg
1 tspground ginger
whipped creamto serve
Instructions
1
Blend sweet potato flesh until completely smooth.
2
Mix with brown sugar, eggs, evaporated milk, butter and vanilla.
3
Add cinnamon, nutmeg and ginger, mix well.
4
Pour filling into blind-baked pie crust.
5
Bake at 175C for 50 minutes until filling is set with a slight wobble.
6
Cool completely before slicing.
7
Serve with lightly whipped cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
556
Protein
10.7g
Fat
19.9g
Carbs
85.5g
Fiber
5g
Sodium
205mg
Reviews
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