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Sweet Potato Pie

This classic sweet potato pie features a creamy, flavorful filling made with real sweet potatoes, brown sugar and half & half. It's perfectly spiced with the right amount of cinnamon and won't weigh you down after a big meal. Ideally served at room temperature so it can be made in advance.
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Equipment

  • 9 inch pie plate

Ingredients
  

  • 1 pie crust
  • 1 lb sweet potatoes cooked and peeled
  • 8 tbsp salted butter softened or melted
  • 1 1/3 c brown sugar
  • 2 eggs
  • 1/2 c half & half
  • 1 1/2 tsp cinnamon
  • pinch salt
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 400 degrees
  • Poke 1 lb of sweet potatoes with holes and bake for 1 hour until soft.
  • While the potatoes bake prepare your pie crust. Roll out pre-packaged pie crust in a 9 inch pie plate, crimp the edges with a fork and put back in the refrigerator until it's time to fill.
  • Remove sweet potatoes from the oven and peel the skin off. Lower temperature of the oven to 350 degrees.
  • Add cooked sweet potatoes, butter, brown sugar, eggs, half & half, cinnamon, salt and vanilla to a bowl or food processor and mix until smooth. This will take several minutes if using a hand mixer.
  • Pour mixture into the pie crust.
  • Bake for one hour. Cover the edges of the crust for the final 20 minutes if it's browning too much.
  • Remove from the oven and allow to fully cool to room temperature before serving; 3-4 hours. You can also place in the refrigerator overnight but be sure to let it get to room temperature before serving.
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