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–+ servings
Two sweet potato pies on a table, one with pecan topping and one without.
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Old Fashioned Sweet Potato Pie

This sweet potato pie has a creamy, spiced filling made with roasted sweet potatoes and a hint of vanilla, all in a flaky crust topped with a buttery brown sugar pecan crumble. It’s a cozy dessert that’s easy to make and always a hit at the holiday table or Sunday dinner.
Author: Nikki Lee
Servings: 8 servings
Prep Time 15 minutes
Cook Time 55 minutes
Roasting Sweet Potatoes 1 hour
Total Time 2 hours 10 minutes

Equipment

  • 1 deep dish pie plate
  • 1 Pie Server

Ingredients 

  • 1 - 9-inch deep dish Pie Crust

Sweet Potato Filling

  • 2 cups cooked and mashed sweet potatoes about 1 pound
  • 5 ounces evaporated milk
  • 1 cup light brown sugar
  • 2 large eggs
  • ½ cup butter melted
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 teaspoon vanilla extract

Pecan Topping

  • 3 tablespoon melted salted butter
  • ⅔ cups chopped pecans
  • ½ cups packed brown sugar

Instructions

  • Prep the Oven and Pan: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil to catch any drips during baking.!
  • Roast the Sweet Potatoes: Wash the sweet potatoes and prick them a few times with a fork to let steam escape. Place them on the prepared baking sheet and roast for about 50 minutes to 1 hour, or until they’re fork-tender. Let them cool just enough to handle.
  • Scoop and Mash Sweet Potatoes: Peel off the skins and scoop out the flesh (the inside of the sweet potato). Discard any fibrous strings. Using an electric hand mixer or potato masher, beat the potatoes until smooth. If using a mixer, remove any tough strings that may wrap around the beaters.
  • Lower the Oven Temperature: Reduce the oven temp to 350°F.
  • Prepare Pie Crust: Score the bottom of the pie crust 5-6 times with a fork. Place your unbaked pie crust on a clean, lined baking sheet to catch any overflow and make it easier to transfer in and out of the oven.
    If using a homemade crust, see notes about blind baking.
  • Mix the Pie Filling: Add brown sugar, eggs, and melted butter to the mashed sweet potatoes and beat until well combined. Then mix in evaporated milk, cinnamon, nutmeg, ginger, salt, and vanilla extract. Blend until smooth.
  • Fill and Bake the Pie: Pour the sweet potato mixture into the crust and bake for 25 minutes, or until the filling is just about set and a toothpick inserted in the center comes out mostly clean.
  • Prepare the Pecan Topping: While the pie is baking, mix together the melted butter, chopped pecans, brown sugar, and flour in a bowl until everything is evenly combined.
  • Top and Finish Baking: Carefully remove the pie from the oven and sprinkle the pecan mixture evenly over the top. Return the pie to the oven and bake for another 25 to 35 minutes, or until fully set.
    Tip: If the edges of your crust start to get too dark, cover them with foil or use a pie shield.
  • Let Pie Cool Completely: Let the pie cool completely at room temperature before slicing. This helps the filling firm up. Refrigerated pies produce the most perfect slices.
  • Serve with a dollop of homemade whipped cream, if desired

Nutrition

Serving: 1 slice | Calories: 531 kcal | Carbohydrates: 61 g | Protein: 6 g | Fat: 30 g | Saturated Fat: 14 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 93 mg | Sodium: 351 mg | Potassium: 305 mg | Fiber: 3 g | Sugar: 44 g | Vitamin A: 5319 IU | Vitamin C: 1 mg | Calcium: 115 mg | Iron: 2 mg

Find it online:

www.soulfullymade.com/sweet-potato-pie/