1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
Preheat the oven:
Set your oven to 350°F (175°C). Place a rack in the center of the oven for even baking.
Cook and mash the sweet potatoes:
Wash and peel the sweet potatoes. Cut them into large chunks and place in a pot of boiling water. Boil for 20–25 minutes, or until fork tender. Drain well, then mash until smooth using a potato masher or hand mixer. Measure out 2 cups of mashed sweet potatoes for the filling.
Mix the filling:
In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Beat together until smooth and creamy with no lumps remaining. Then add the sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Continue mixing until the filling is silky and fully blended.
Assemble the pie:
Pour the sweet potato mixture into the unbaked 9-inch pie crust. Use a spatula to spread the filling evenly and smooth the top for an even bake.
Bake:
Transfer the pie to the preheated oven and bake for 55–65 minutes, or until the center is set and no longer jiggles when gently shaken. A toothpick inserted in the center should come out mostly clean.
Cool completely:
Remove the pie from the oven and let it cool at room temperature for at least 2 hours. This allows the filling to firm up properly, making it easier to slice and serve.
Serve:
Slice and serve the pie as is, or top with whipped cream and a sprinkle of cinnamon for extra comfort and presentation. It’s just as delicious chilled as it is at room temperature.
