Hickory Ridge, AR

Sweet Potato Pie

Gin Lee
Sweet Potato PiePhoto byGin Lee

Sweet Potato Pie

Sweet potato pie is a beloved holiday dessert that has been enjoyed for generations, particularly in Southern cuisine. With its rich, creamy filling and buttery crust, this classic pie never fails to leave a lasting impression. Whether you're a seasoned baker or a beginner in the kitchen, learning how to make a delicious sweet potato pie is a skill worth mastering.

Sweet Potato PiePhoto byGin Lee


  • 2 cups of cooked and mashed sweet potatoes
  • 3/4 cup of granulated Splenda or sugar
  • 1/2 cup of melted butter
  • 1/2 cup of evaporated milk
  • 2 large eggs
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of kosher salt
  • A pie crust

Measuring and portioning the ingredients

When it comes to measuring ingredients for your sweet potato pie, accuracy is key. Make sure to level off your dry ingredients (Splenda, sugar, cinnamon, nutmeg, and kosher salt) to get precise measurements. For wet ingredients like melted butter, milk, eggs, and vanilla extract, using measuring cups and spoons will ensure you have the right amounts. Don't forget to properly cook and mash your sweet potatoes to achieve a smooth and luscious filling.

Cooking the Sweet Potatoes

Scrub the skins of your sweet potatoes under cold running water to clean them, then boil or bake the sweet potatoes until they're tender and easily mashed. 

Once the sweet potatoes are cooked, peel off the skin and mash the sweet potatoes until they're smooth and creamy. Set aside to cool before proceeding with the filling.

Adding the Perfect Sweeteners and Flavorings

In a large bowl, combine 2 cups of cooked and mashed sweet potatoes, 3/4 cup of granulated Splenda or sugar, 1/2 cup of melted butter, 1/2 cup of evaporated milk, 2 large eggs, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of kosher salt.

Mix until everything is well incorporated and the mixture is smooth. Taste and adjust the sweetness to your preference.

The filling should be sweet, fragrant, and bursting with the earthy sweetness of the sweet potatoes.

Assembling and Baking the Pie: Perfecting the Golden Crust

Before diving into the oven, your sweet potato pie needs a sturdy and delicious crust. Start by preparing your pie plate; give it a light coating of butter or non-stick spray to ensure an easy release later on. Then, gently press your prepared pie crust into the plate, making sure to evenly distribute it along the bottom and sides. Once your crust is ready, it's time to add that luscious sweet potato filling.


Take your pre-cooked and mashed sweet potatoes and combine them with the rest of the filling ingredients. Mix everything together until well incorporated, and pour it into the waiting crust. Smooth it out with a spatula, making sure it fills every nook and cranny.


I have posted several articles with a list of ingredients and in-depth instructions for making homemade pie crusts right here at Newsbreak. Please feel free to check those articles out.

Baking Techniques for a Flawless Sweet Potato Pie

To achieve that perfect golden brown crust and a creamy, melt-in-your-mouth filling, you need to master the art of baking your sweet potato pie. Preheat your oven to 350 degrees and place your pie on the center rack.


Now, here's a pro-tip to avoid any unwanted browning disasters: Cover the edges of your pie crust with foil or a pie crust shield. This will protect them from getting too dark while allowing the filling to cook evenly.


Bake your pie for about 50 to 60 minutes. Keep an eye on it towards the end; you're looking for a firm set in the center with just a slight wiggle or jiggle. Once it's done, remove it from the oven and let it cool completely before slicing into that velvety goodness.


Serve your sweet potato pie with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Enjoy!

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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