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Easy Sweet Potato Pie

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Easy to make rich, creamy and thick delicious sweet potato pie
Prep Time 20 minutes
Cook Time 50 minutes
Servings 1 9 inch pie
Author fuajia

Ingredients

  • 2 1/2 cups sweet potato, washed about 2 medium sized
  • 1/2 cup butter 1 stick
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 5 oz can evaporated milk about 1/2 cups + 1 tbsp
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 eggs
  • 1 cold unbaked 9 inch pie shell homemade or store bought

Instructions

  • Preheat oven to 350ºF
  • Prick sweet potatoes several times with a fork and microwave on a plate or paper napkin for 5 to 15 minutes depending on their size.
  • When sweet potatoes are fork tender and not too hot to handle, cut them in half and scoop out the insides. You can measure it to be accurate or just place directly in a bowl.
  • Add butter to the bowl and using an immersion blender, blend until fairly smooth. (If sweet potatoes aren't warm enough to melt the butter, you can melt it in the microwave before adding it to your sweet potatoes.)
  • Next add sugars, evaporated milk, lemon juice, vanilla, cinnamon, nutmeg and salt. Blend until incorporated.
  • Finally add eggs and blend until smooth.
  • Fill your pie shell with the sweet potato pie filling. To avoid the edges of the crust burning, you can wrap only the edges with pieces of aluminum foil.
  • Bake for 40 to 50 minutes or until the center of the pie is set and firm to the touch and doesn't slosh or jiggle when moved. Let it cool at room temperature or in the fridge and serve with whipped cream.