Sweet Potato Pie with Brown Sugar
A classic American sweet potato pie with a brown sugar-forward custard, warm spices, and a silky texture baked in a flaky crust. This version leans into traditional technique—roasting the potatoes for deeper flavor and using evaporated milk for a smooth, old-school finish.
Sweet potato pie is one of America’s most enduring comfort desserts, especially across the South, where sweet potatoes have long been a pantry staple. Roasting the potatoes concentrates their natural sugars, giving the filling a richer, caramel-like depth than boiling. Brown sugar amplifies those toasted notes while cinnamon and nutmeg keep the flavor firmly in classic territory. It’s simple, familiar, and—when baked correctly—beautifully custardy without being runny.
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Servings
8
Ingredients
Crust
- •1 (9-inch) unbaked pie crust (homemade or store-bought), fitted into a pie dish and crimped
Sweet Potatoes
- •2 pounds sweet potatoes (about 2–3 medium), scrubbed
Filling
- •1/2 cup packed light brown sugar
- •1/4 cup granulated sugar
- •4 tablespoons unsalted butter, melted and slightly cooled
- •2 large eggs, room temperature
- •1 (12-ounce) can evaporated milk
- •1 teaspoon vanilla extract
- •1 1/2 teaspoons ground cinnamon
- •1/2 teaspoon ground nutmeg
- •1/4 teaspoon ground ginger
- •1/2 teaspoon fine salt
Optional for Serving
- •Whipped cream or vanilla ice cream
Instructions
- 1
Roast the sweet potatoes: Heat the oven to 400°F (205°C). Pierce the sweet potatoes several times with a fork, place on a foil-lined baking sheet, and roast until very tender (a knife should slide in easily), 45–70 minutes depending on size.
- 2
Cool and prep: Let sweet potatoes cool until comfortable to handle. Reduce oven temperature to 350°F (175°C). If using a store-bought crust, keep it chilled while you make the filling.
- 3
Make sweet potato puree: Split the potatoes and scoop the flesh into a bowl. Mash until smooth, then measure 2 cups (packed) of puree. (If it’s fibrous, press through a fine-mesh sieve for an extra-silky pie.)
- 4
Mix the filling: To the 2 cups sweet potato puree, add brown sugar, granulated sugar, melted butter, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
- 5
Add eggs and dairy correctly: Beat in the eggs until fully incorporated. Stir in evaporated milk and vanilla until the mixture is smooth and pourable (avoid over-whisking to prevent excess bubbles).
- 6
Fill the crust: Pour the filling into the unbaked pie crust and smooth the top.
- 7
Bake: Bake at 350°F (175°C) until the edges are set and the center has a gentle jiggle (like set custard), 50–65 minutes. If the crust browns too quickly, tent the edges with foil.
- 8
Cool and set: Cool the pie on a rack for at least 2 hours to fully set before slicing. For the cleanest slices, refrigerate 1–2 hours after cooling.
- 9
Serve: Slice and serve plain or with whipped cream or vanilla ice cream.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.