Ingredients

Scale

2 large sweet potatoes (about 2 cups mashed)
1 cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, softened
2 large eggs
½ cup evaporated milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional for extra warmth)
⅛ teaspoon salt
1 unbaked 9-inch pie crust (store-bought or homemade)

Instructions

Step 1: Roast the sweet potatoes

Start by preheating your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly, then prick them several times with a fork. Place them on a baking sheet lined with foil and roast for 45-60 minutes, or until they’re fork-tender. Roasting brings out the natural sweetness and caramelization that boiling can’t.

Let them cool, then peel and mash until smooth. You’ll need about 2 cups of mashed sweet potato.

Step 2: Mix the filling

In a large mixing bowl, beat the softened butter until creamy. Add the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until well blended and smooth.

Add in the eggs one at a time, beating well after each addition. Then stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt. Mix until everything is combined into a rich, silky filling.

Step 3: Prepare the pie crust

If you’re using a store-bought crust, let it thaw per the package instructions. Place the crust into a 9-inch pie pan and crimp the edges if desired. For a homemade crust, roll out the dough on a floured surface, gently transfer it to the pie dish, and trim and flute the edges.

Preheat oven to 350°F (175°C) if it’s not already on.

Step 4: Fill the crust

Pour the sweet potato filling into the prepared pie crust. Smooth the top with a spatula so it bakes evenly.

Step 5: Bake the pie

Place the pie on the middle rack and bake for 50 to 60 minutes, or until the center is set and a knife inserted near the center comes out clean. If the edges of the crust brown too quickly, cover them with foil or a pie shield.

Remove the pie and let it cool at room temperature. Chill for at least 2 hours before serving for the best texture.

Notes

Sweet potato pie is best made with fresh, roasted sweet potatoes. Canned sweet potatoes or yams will work in a pinch, but the flavor won’t be as deep or rich. For an ultra-smooth texture, consider running the mashed sweet potatoes through a food processor.