Sweet Potato Pie

This classic Sweet Potato Pie is silky smooth, warmly spiced, and perfectly sweet without being heavy. Made with roasted sweet potato purée, brown sugar, cinnamon, nutmeg, and a touch of maple syrup, it bakes into a custardy filling inside a flaky pie crust.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 6 servings

Calories: 539 kcal per serving

Ingredients

2 cups - sweet potato
½ cup - butter
½ cup - light brown sugar
½ cup - granulated sugar
2 - eggs
1 tbsp - maple syrup
½ tsp - ground cinnamon
¼ tsp - ground nutmeg
¼ tsp - kosher salt
½ cup - whole milk
1 9- inch - prepared pie crust

Instructions

Preheat oven to 350 degrees F and place rack in the middle of the oven.
Add 2 cups sweet potato purée to a medium bowl with the rest of the filling ingredients – ½ cup melted butter, ½ cup light brown sugar, ½ cup granulated sugar, 2 large eggs (whisked), 1 tablespoon maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt and ½ cup whole milk – and whisk until well combined and smooth.
Pour filling into prepared 9-inch unbaked pie shell. Place on the middle rack of preheated oven and bake for 50 minutes to 1 hour, until center is set. You’ll want to cover the exposed pie crust after about 40 minutes to keep it from burning.
Let cool for at least 1 hour and decorate with whipped topping (optional) to serve. Store leftovers covered in the refrigerator.

Nutrition