Mashed Sweet Potato Pie
Luscious mashed sweet potatoes with butter, vanilla, and cinnamon—creamy perfection in every bite. Discover the secret step that makes this recipe unforgettable.
Total time
65 min
Servings
8
Calories
435.2
Category
Desserts
Discover the ultimate twist on a classic dessert with this Mashed Sweet Potato Pie recipe. Combining the natural sweetness of roasted sweet potatoes with warm spices like ginger and nutmeg, this pie offers a creamy, luscious filling that's perfect for weeknight treats or holiday gatherings. With a prep time of just 15 minutes and a total bake under an hour, it's an easy, crowd-pleasing dessert that highlights seasonal flavors.
Ingredients
Makes 8 servings
- 2 sweet potatoes
- 2 eggs
- 3/4 sugar
- 1/2 salt
- 1/2 ginger
- 1/2 nutmeg
- 1 vanilla
- 1 2/3 evaporated milk
- 1/2 butter
Method
Bake sweet potatoes until tender; peel and mash. Make sure all lumps are removed, straining if necessary.
Mix mashed sweet potatoes, eggs, sugar, salt, ginger, nutmeg, vanilla, cream or evaporated milk and melted butter together.
Pour into unbaked pie shell.
Bake at 400 degrees Fahrenheit for 50 minutes or until knife inserted one inch from edges of pie comes out clean.
Cook's notes
- For the smoothest texture, strain the mashed sweet potatoes through a fine-mesh sieve after baking.
- Use room temperature eggs and evaporated milk to ensure a silky, even batter.
- Blind bake your pie shell for 10 minutes at 375°F to prevent a soggy bottom.
- Let the pie cool completely before slicing to allow the filling to set properly.
Easy swaps
- Instead of evaporated milk, use full-fat coconut milkFor a dairy-free version with a subtle tropical hint.
- Instead of butter, use vegan butter or coconut oilKeeps the pie rich while making it plant-based.
- Instead of sugar, use coconut sugar or maple syrupReduces refined sugar and adds depth of flavor.
Frequently asked
Can I use canned sweet potatoes instead of fresh?
Yes, but drain them well and reduce sugar slightly as canned varieties are often packed in syrup.
Why is my pie cracking on top?
Overbaking causes cracks. Bake just until the center is set with a slight jiggle, and cool gradually on a wire rack.
Can I make this pie ahead of time?
Absolutely! Prepare and bake up to two days in advance. Store in the fridge and bring to room temperature before serving.
What's the best pie crust for this recipe?
A buttery, flaky pie crust or a graham cracker crust both complement the creamy filling beautifully.
