Sweet Potato Cream Pie
Think of this as pumpkin pie’s Southern-born cousin—smooth, rich, and just a touch sweeter. Roasted sweet potatoes give the filling a naturally caramelized depth, while warm spices and a buttery crust keep it classic. A cloud of whipped cream and a sprinkle of candied pecans make it holiday-table worthy, yet easy enough for a cozy Sunday treat.
- Prep Time: 20 min
- Cook Time: 55 min
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Ingredients
For the filling:
2 cups roasted sweet potato purée
1 cup evaporated milk
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
Pinch of salt
For topping:
Whipped cream
½ cup candied pecans, chopped
1 unbaked 9-inch pie crust
Instructions
Preheat oven to 350°F (175°C).
Blend sweet potato purée, evaporated milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour into pie crust and bake 50–55 min, until set but slightly wobbly in the center.
Cool completely before topping with whipped cream and candied pecans.
Nutrition
- Calories: 310
- Fat: 13g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
Find it online: https://thecomfortspoon.com/sweet-potato-cream-pie/