Sweet potato pie has a milder taste than pumpkin pie, and the consistency is a bit different. It is generally a southern dessert, but it is a great alternative to pumpkin pie or pecan pie anywhere. This recipe is derived from the owner of a bakery in the South Hamptons. This version does not require baking the sweet potatoes first. This whole recipe can be put together in the time it takes to preheat your oven, and in our busy lives, that is a welcome relief.

Sweet Potato Pie Ingredients

  • 1 9-inch unbaked refrigerated pie crust
  • 1 16 ounce can of sweet potatoes, drained and mashed
  • 1/2 cup salted butter, softened to room temperature
  • 3/4 cup sugar
  • 1 5-ounce can evaporated milk
  • 2 large eggs
  • 1/2 teaspoon nutmeg
  • 1/2 teaspon cinnamon
  • 1 teaspoon vanilla

Instructions

The first thing you will want to do is preheat the oven to 350 degrees. In the time it will take you to mix all the ingredients together, the oven will be preheated and ready to go.

This is almost a “dump and go” recipe as you basically mix all the ingredients together without worrying about the process. However, before you dump everything together, stir together the sweet potatoes and butter until smooth. When that mixture is smooth, go ahead and dump in the remaining ingredients: the sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla.

It’s important to mix all ingredients until smooth to prevent lumps and to evenly distribute the spices. You can do this by hand if you need to, but if you have a mixer, feel free to use it. It will be much faster and your arm won’t tire.

When the consistency of the filling is smooth, pour it into the prepared pie crust.

The hard part is done, and you can sit back and enjoy the sweet aroma while it bakes.

Bake the pie for 1 hour or until the filling feels firm when lightly pressed with fingertips. For best baking results, avoid opening the oven to check your pie.

To present this dessert, use whipped topping from a can and create flowers around the edge of the pie. Tuck them up by the crust, leaving no space between the crust and the whipped cream flowers. The flowers make a guide for cutting wedges. Each slice can consist of one or two flowers depending on the desired size.