Instructions

Prepare the Sweet Potato
Boil the whole sweet potato in its skin for 40 to 50 minutes, or until fork-tender.

Run under cold water, peel off the skin, and place in a large mixing bowl.

Make the Filling
Break apart the sweet potato in the bowl.

Add softened butter and mix well using a hand mixer until fully combined.

Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract.

Beat on medium speed until the mixture is smooth and creamy.

Assemble the Pie
Pour the sweet potato filling into the unbaked 9-inch pie crust.

Bake the Pie
Preheat your oven to 350°F (175°C).

Bake the pie for 55 to 60 minutes, or until a knife inserted in the center comes out clean.

The pie will puff up like a soufflé during baking and settle down as it cools.

Cool and Serve
Let the pie cool completely before slicing to allow it to set.

Serve plain or with a dollop of whipped cream.

Tips & Variations
Add Toppings: Top with toasted pecans or a drizzle of caramel sauce for extra flavor.

Sweetness Control: Adjust sugar to taste if you prefer it less sweet.

Make Ahead: Bake the pie a day before serving for deeper flavors.

Spice Options: Add a pinch of ginger or allspice for an added spice profile.

Storage
Refrigerator: Store leftover sweet potato pie covered for up to 4 days.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Reheating: Serve cold or reheat slices in the microwave for a warm treat.

Time & Yield
Prep Time: 20 minutes

Cook Time: 55-60 minutes

Total Time: 1 hour 20 minutes

Yield: 8 slices

Equipment
Large mixing bowl

Hand mixer

9-inch pie pan

Medium pot for boiling

Measuring cups and spoons

Final Thoughts
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Its rich texture and classic flavor will keep your readers coming back for more while increasing time-on-page and ad revenue with targeted keywords like easy pie recipes, holiday desserts, and fall baking.