Grandma’s Sweet Potato Pie
Yield: One 9-inch pie (8 servings)
Prep Time: 20 minutes
Cook Time: 55–60 minutes
Total Time: About 1 hour 20 minutes (plus cooling)
Ingredients
For the Filling:
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2 cups (about 450 g) mashed cooked sweet potatoes (from about 2 large sweet potatoes)
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1/2 cup (113 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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1/2 cup (120 ml) evaporated milk
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2 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
For the Crust:
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1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
1. Prepare the Sweet Potatoes:
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Peel and cut sweet potatoes into chunks.
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Boil in water until tender, about 15–20 minutes, then drain and mash until smooth.
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Measure out 2 cups for the recipe.
2. Preheat Oven:
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Preheat your oven to 175°C (350°F).
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Place the unbaked pie crust into a 9-inch pie dish and crimp edges if desired.
3. Make the Filling:
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In a large bowl, beat the mashed sweet potatoes and softened butter until smooth.
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Add the sugar and mix well.
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Add eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt.
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Beat until the filling is silky and well combined.
4. Assemble the Pie:
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Pour the filling into the prepared pie crust and smooth the top with a spatula.
5. Bake:
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Bake in the preheated oven for 55–60 minutes, or until the center is set and a knife inserted comes out mostly clean.
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The pie may puff slightly while baking and settle as it cools.
6. Cool and Serve:
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Allow the pie to cool at room temperature for at least 2 hours before slicing.
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Serve plain or topped with whipped cream.
Storage:
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Refrigerate leftovers for up to 4 days.
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May be made a day ahead and served chilled or at room temperature.
Tips:
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For a deeper flavor, roast the sweet potatoes instead of boiling.
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Add 1 tablespoon of brown sugar for extra richness.
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A pinch of ground cloves or allspice may be added for more warmth.
Would you like a crustless version, a mini pie variation, or one made with brown sugar or maple syrup?
