Print

Velvety Spiced Sweet Potato Pie

A close-up, appetizing slice of rich, orange sweet potato pie with a flaky crust on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a deeply satisfying sweet potato pie with a silky smooth, warmly spiced filling nestled in a flaky crust. This recipe delivers classic comfort.

Ingredients

Scale
  • 1 (15 ounce) can sweet potato puree (not sweet potato pie filling)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 (9-inch) unbaked pie crust

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a large bowl, combine the sweet potato puree, granulated sugar, and brown sugar. Mix until just combined.
  3. Whisk in the melted butter until the mixture is smooth.
  4. Add the beaten eggs, heavy cream, and vanilla extract. Mix well.
  5. Stir in the cinnamon, ginger, nutmeg, cloves, and salt. Mix until all the spices are evenly distributed and the filling is smooth.
  6. Pour the sweet potato filling into the unbaked pie crust.
  7. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center may still jiggle slightly; it will set as it cools.
  8. Cool the pie completely on a wire rack before slicing.

Notes

  • For an extra smooth filling, press the cooked sweet potato puree through a fine-mesh sieve before mixing the ingredients.
  • If you prefer a richer flavor, substitute evaporated milk for the heavy cream.
  • This pie tastes best after chilling for at least 4 hours or overnight.

Nutrition

Find it online: https://hearthbite.com/sweet-potato-pie-velvety-filling-trick/