The Big Sweet(Sweet Potato Pie)
Sweet potato pie with warm spices and creamy filling, perfect for cozy gatherings and dessert lovers seeking a rich, flavorful treat with natural sweetness.
Ingredients
Instructions
- Cook the sweet potatoes with skins on in boiling water for 1 to 1 1/2 hours.
- After boiling, cut off about 1/2 inch from each end of the potatoes.
- Peel and cut the potatoes lengthwise into strips.
- While the potatoes are still hot, place them in a bowl and add the remaining ingredients. Mix well.
- Add just enough milk to make the mixture stiff when stirred.
- Pour the mixture into a prepared pie crust.
- Bake at 320° to 350°F for 30 to 40 minutes, or until the pie crust is done.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you prefer less sugar, you can substitute with maple syrup or honey. To enhance the flavor, add a pinch of cinnamon along with the nutmeg. Ensure the sweet potatoes are tender before mashing to avoid lumps in your pie filling. If you want a more robust crust, try using the Easy Water-Whip Pastry recipe.
Serving Suggestions
Serve the pie warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Easy Peach Ice Cream, making for a perfect dessert combo. For a festive touch, consider serving it alongside a spiced apple cider or a light salad to balance the flavors.
Storage & Reheating
Allow the pie to cool completely before storing. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. This will help maintain the pie's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of The Big Sweet(Sweet Potato Pie) contains roughly 123 calories, with 1g protein, 14g carbohydrates, and 5g fat. It is a good source of dietary fiber (14% of the Daily Value) and vitamin C (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. However, make sure to drain them well and adjust the amount of sugar since canned varieties may already contain added sweetness. Mash them thoroughly to achieve a smooth filling for the pie.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is set. You can test the filling by gently shaking the pie; it should not jiggle excessively. Additionally, a toothpick inserted in the center should come out clean.
Can I freeze the sweet potato pie?
Yes, you can freeze the sweet potato pie. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm it in the oven before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).