The pie is really pretty simple. (And we are begging you to give it a try.) If you cook the sweet potatoes the day before, you can put this pie together in a jiffy. Many claim that it is far more delicious and nutritious than its close relative: the pumpkin pie. Hold a taste test and decide for yourselves!
Sweet Potato Pie is definitely a classic Thanksgiving dessert that will steal the show at this year’s holiday dinner!
Sweet Potato Pie vs. Pumpkin Pie
If you grew up in the South, there was always this fun, light-hearted debate over which pie was better – Sweet Potato Pie or Pumpkin Pie. They both are made with a custard filling and with similar ingredients. However one major difference is that pumpkin pie is made from canned pumpkin puree, and sweet potato pie is made by cooking sweet potatoes (no cans involved). So which is better? Well I don’t want to upset any pumpkin pie lovers out there, so I’ll just say they’re both equally delicious!
How to make Sweet Potato Pie
Ingredients
- 2 cups medium sweet potatoes
- 3 cups sugar
- 3 eggs
- ¾ cup whole milk canned evaporated milk (NOT sweetened condensed)
- 1 tsp vanilla extract
- pinch salt
- pinch pumpkin pie spice
- 1 stick butter
- 2 deep dish pie crusts
Directions
- Pre-Heat oven to 350 degrees
- Boil sweet potatoes until fork tender
- Cool, drain and peel sweet potatoes
- Mix all ingredients in stand mixer (or with hand-mixer)
- Pour into unbaked pie crusts
- Bake for 55-60 minutes until firm
- Top with whipped cream and enjoy
Notes
Salted butter adds richness, flavor, and texture to the pie.
A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
A touch of vanilla extract further enhances the flavor of the pie.
Evaporated milk gives the sweet potato pie a creamy and smooth texture.
Eggs help the custard pie filling bind together and set.
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