Sweet Potato Pie

If you've never had sweet potato pie, think of pumpkin pie's cosy Southern cousin: a little sweeter, a little denser, and so velvety it almost melts. In much of the South, it's the pie on the Thanksgiving table. Once you try it, you'll understand why.

Why you'll love this sweet potato pie

• Ultra-smooth, creamy filling with warm cinnamon and nutmeg.
• Simple ingredients: sweet potatoes, butter, sugar, eggs and evaporated milk.
• Make-ahead friendly. Bake it the day before and chill.
• A Thanksgiving classic that stands out next to the usual pumpkin pie.

Ingredients

• 1 unbaked 9-inch (23 cm) pie crust, store-bought or homemade, chilled
• 2 cups (about 480 g) mashed cooked sweet potato (about 2 medium sweet potatoes)
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated or light brown sugar
• 1/2 cup (120 ml) evaporated milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Cook the sweet potatoes. Bake whole at 400°F (200°C) for 45–60 minutes until very soft, or peel, chop and boil for 15–20 minutes. Let them cool slightly, then scoop out the flesh.
2. Preheat the oven to 350°F (175°C).
3. Make the filling. While the sweet potato is still warm, beat it with the butter until smooth. Add the sugar, evaporated milk, eggs, vanilla, spices and salt, and beat until silky. For the smoothest texture, blend it or press it through a sieve.
4. Fill and bake. Pour into the chilled crust and bake for 55–60 minutes, until the filling is set at the edges and just slightly wobbly in the centre.
5. Cool completely on a rack, then chill for at least 1 hour before slicing.

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Alla's tips

• Bake, don't boil, if you can. Roasted sweet potatoes are sweeter and less watery, so the flavour is deeper.
• Sieve the filling. Sweet potatoes can be stringy. One quick press through a sieve makes the filling perfectly smooth.
• Warm the butter in. Mixing the butter into still-warm sweet potato helps it blend without lumps.
• Bake on a baking sheet on the lower rack for a crisper bottom crust.
• Cover the crust edges with foil if they brown before the filling is set.

How to serve

With lightly sweetened whipped cream, or a scoop of vanilla ice cream.

Storage

Keep covered in the fridge for up to 4 days. It freezes well for up to 1 month; thaw overnight in the fridge.

FAQ

What's the difference between sweet potato pie and pumpkin pie? They're very similar custard pies. Sweet potato pie is usually a bit sweeter and denser, with a buttery flavour.

Can I use canned sweet potatoes? Yes. Drain them well and mash. Canned yams in syrup are sweeter, so reduce the sugar slightly.

Can I use heavy cream instead of evaporated milk? Yes — the pie will be a little richer.

Why is my sweet potato pie stringy? Some sweet potatoes are fibrous. Blend the filling or press it through a sieve.

Can I make it the day before? Yes. It actually slices more neatly after a night in the fridge.

Does sweet potato pie need to be refrigerated? Yes, it's an egg-based custard pie, so keep it in the fridge.

More Thanksgiving pies

• Classic Pumpkin Pie
• Classic Pecan Pie
• Classic Apple Pie
• Caramel Apple Cheesecake Bars

Hugs, Alla xox

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