My husband requested Sweet Potato Pie for Thanksgiving this year and I realized there was no recipe for it on my blog yet so despite the big turkey day being past I wanted to go ahead and share it here. I LOVE anything sweet potato so I was not at all phased when he requested this pie last month. I still made a pumpkin pie for my boys as well but honestly, sweet potato is my favorite. When I was younger I would make this recipe with canned sweet potatoes but honestly it doesn’t take much effort to make them from scratch so why not?
This recipe makes two pies but you could also combine it into one deep dish pie instead. You can use premade crusts like I did or make your own, just don’t bake the crust first. I’ll make this again at Christmas with my own crust recipe…I don’t think I’ve shared that here on the blog either!
Homemade Sweet Potato Pie
4-5 medium sweet potatoes, peeled and chopped into 1″ pieces
1 stick unsalted butter, softened
2 cups sugar
5 oz can evaporated milk
1 teaspoon vanilla extract
3 large eggs
1 1/2 teaspoons ground cinnamon
2 standard pie shells, unbaked
Boil sweet potatoes in a large pot for twenty minutes or until soft. Drain and set aside.
Preheat oven to 425 degrees.
In a large bowl mash sweet potatoes thoroughly. In another large bowl cream together butter and sugar. Add eggs, evaporated milk, vanilla extract, and cinnamon.
Add sweet potatoes and stir until mixed. Pour mixture evenly between two pie crusts.
Place pies in oven and reduce heat to 350 degrees. Bake for 50 minutes or until knife inserted in the center comes out clean.
Do you love sweet potato pie as much as I do? Have you made it from scratch before? Let me know what you think of the recipe in the comments below!
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