Go Back

Sweet Potato Pie with Whipped Cream

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 15 minutes
Course Desserts
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • For the Crust
  • 1 9-inch (23 cm) unbaked pie crust (store-bought or homemade)
  • For the Sweet Potato Filling
  • 2 cups cooked sweet potatoes, mashed (about 2 medium sweet potatoes)
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted
  • ½ cup evaporated milk (or regular milk)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • For the Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional Garnishes
  • Ground cinnamon or nutmeg
  • Candied pecans
  • Caramel drizzle

Instructions
 

  • Step 1: Prepare the Sweet Potatoes : Peel and cube sweet potatoes. Boil or steam until tender, about 15–20 minutes. Mash until smooth and let cool slightly.
  • Step 2: Preheat Oven and Prepare Crust : Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch (23 cm) pie pan and crimp edges.
  • Step 3: Make the Filling : In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, and evaporated milk. Beat in eggs one at a time. Stir in vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
  • Step 4: Assemble and Bake : Pour the filling into the prepared pie crust and smooth the top with a spatula. Bake at 350°F (175°C) for 50–55 minutes, or until the center is set and slightly jiggly. Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours for the best texture.
  • Step 5: Prepare Whipped Cream : In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.