Sweet Potato Pie

5 from 2

This easy Sweet Potato Pie is creamy and just the right amount of sweet, with warm spices throughout that make it perfect for fall, Thanksgiving, or anytime.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: best sweet potato pie recipe, easy Thanksgiving desserts, homemade sweet potato pie

Servings: servings

Ingredients

1 pound sweet potatoes (see note)
1/2 cup unsalted butter (room temperature)
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1 1/4 teaspoon pumpkin pie spice
1 (9-inch) refrigerated pie crust (store bought or homemade)
whipped cream , for serving
cinnamon or nutmeg , for serving

Instructions

Preheat the oven to 350°F.
You can bake, boil, or microwave your sweet potatoes (or even use canned) - whichever you prefer. Once cooked, cool to room temperature and remove the peels.
Place potatoes in a large bowl. Mash them up with a potato masher, then whip with an electric hand mixer until smooth.
Add in the butter and mix until combined. Add the brown sugar and granulated sugar, mix until smooth. Add the eggs and mix until smooth. Add the heavy cream, flour, lemon juice, vanilla, salt, and pumpkin pie spice. Continue mixing until smooth and combined, scraping down the sides of the bowl, as necessary.
Place the pie crust into a pie plate and crimp the edge. Add the filling and smooth out the top.
Bake for 45-50 minutes until set. It might be the slightest bit jiggly - it is ready when a butter knife inserted into the center comes out mostly clean. Or, an internal temperature reaches 175°F. (Keep an eye on the crust and if it appears to be over-browning, use a pie shield or cover with foil toward the end of baking.)
Let the pie cool to room temperature before slicing to serve, or chill first.
Slice and top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
Using Canned Potatoes: If you would prefer to use canned sweet potatoes/yams, you will need 1 can (29 ounce), fully drained, which is the equivalent to 1 pound or 2 cups mashed.

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