Sweet Potato Pie

Sweet Potato Pie is a holiday classic, and this recipe is our FAVORITE! Made with fresh sweet potatoes and a delicious blend of fall spices, it's packed with flavor, perfectly creamy, and the perfect addition to any holiday table!

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Prep Time: 15

Cook Time: 50

Additional Time: 45

Total Time: 1 50

Servings:

Calories: 300kcal

Author: Cathy Trochelman

Ingredients

3 sweet potatoes medium
1 pie crust
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 eggs beaten
1 cup sour cream

Instructions

Prepare pie crust by lining a 9 inch pie plate with pastry dough. Crimp edges. Bake at 450° for 10 minutes; remove from oven and set side.
Prick sweet potatoes with a fork; bake 45 minutes or until tender. Remove from oven and set aside until cool enough to handle.
Cut potatoes in half; remove flesh from skins and scoop into a large mixing bowl.
Mash sweet potatoes with a potato masher, then add sugar, spices, and eggs. Use a hand mixer to mix until combined.
Add sour cream and mix until filling is smooth.
Pour filling into pre-baked pie crust. Bake at 375° for 50 minutes.
Remove from oven; cool on a wire rack for 30 minutes. Refrigerate within 2 hours.

Notes

How to Bake Sweet Potatoes

Scrub the potatoes to remove any dirt, then pat them dry. Prick each potato several times with a fork. Bake in a 450° oven 40-50 minutes, then remove from oven and set aside until cool enough to handle.

Storage Tips

After removing it from the oven, you'll want to cool it on a wire rack at room temperature for 30 minutes. It should be refrigerated within 2 hours of baking, and can be stored in the refrigerator, covered, for 2-3 days.

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