There’s a particular kind of quiet magic that settles over my kitchen when I’m making Sweet Potato Pie. I first discovered this recipe, not from a famous cookbook, but from a handwritten card tucked inside my grandmother’s old recipe box, the ink slightly faded but the love still palpable. The moment I slid my first attempt into the oven, the scent of roasting sweet potatoes, cinnamon, and brown sugar began to weave through the air, a warm, spicy perfume that promised pure comfort. It’s a feeling of home, of tradition, and of creating something that nourishes the soul as much as the body. For me, this pie isn’t just a dessert; it’s a slice of memory, and I’m so excited to share my tested, tweaked, and deeply beloved version with you.
Ingredients
- 1 pound (about 2 medium) sweet potatoes
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup evaporated milk
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust, homemade or store-bought
Don’t let the simplicity fool you—each ingredient plays a crucial role. Using roasted sweet potatoes, not boiled, is my non-negotiable tip; it concentrates their flavor and eliminates extra water, which is the secret to a filling that sets perfectly. That evaporated milk? Don’t substitute regular milk here. The extra creaminess and slight caramel note it provides makes a huge difference in texture and depth. And for the spices, please use fresh ones if you can! That jar of cinnamon that’s been in your cabinet for three years has lost its punch. I learned this the hard way on a pie that tasted oddly flat.(See the next page below to continue…)