Grandma’s Sweet Potato Pie – Don’t Lose This Recipe!
A smooth, creamy, and warmly spiced pie that’s perfect for holidays or any cozy dessert moment.
Ingredients
For the Filling:
2 cups mashed cooked sweet potatoes (about 2–3 medium sweet potatoes)
1 cup granulated sugar
½ cup melted butter
2 large eggs
½ cup evaporated milk
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground nutmeg
Pinch of salt
For the Crust:
1 unbaked 9-inch pie crust (homemade or store-bought)
Optional Topping:
Whipped cream
Sprinkle of cinnamon or nutmeg
Instructions
1️⃣ Prepare the Sweet Potatoes
Preheat oven to 350°F (175°C).
Wash and peel sweet potatoes.
Boil or steam until tender (about 20–30 minutes).
Mash until smooth. Let cool slightly.
2️⃣ Prepare the Pie Crust
Place the unbaked pie crust in a 9-inch pie pan.
Crimp edges if desired.
Optional: lightly prick the bottom with a fork to prevent bubbling.
3️⃣ Make the Filling
In a large bowl, combine:
Mashed sweet potatoes
Sugar
Melted butter
Eggs (beat lightly first)
Mix in:
Evaporated milk
Vanilla extract
Cinnamon
Nutmeg
Pinch of salt
Blend well until smooth and creamy.
4️⃣ Assemble & Bake
Pour the sweet potato filling into the prepared pie crust.
Smooth the top with a spatula.
Bake at 350°F (175°C) for 50–60 minutes, or until the filling is set but slightly jiggly in the center.
If crust edges brown too fast, cover edges with foil halfway through baking.
5️⃣ Cool & Serve
Let the pie cool to room temperature for at least 2 hours.
Refrigerate for a firmer texture if preferred.
Serve with whipped cream and a sprinkle of cinnamon or nutmeg.
Tips for the Perfect Pie
Use fresh sweet potatoes instead of canned for richer flavor.
Mash potatoes thoroughly for a silky texture.
Add a pinch of ground ginger or allspice for extra warmth.
Can be made 1 day ahead—flavors improve overnight!
This is a classic, cozy dessert your whole family will love.
