In a large bowl, beat mashed sweet potatoes, sugar, and butter until smooth.
Add milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy and well combined.
Pour the filling into the prepared pie crust and smooth the top.
Bake 50–60 minutes, until the filling is set and a knife inserted in the center comes out clean.
Let cool to room temperature before serving. Optional: chill for 1–2 hours for a firmer texture.
💡 Tips
Roast or steam sweet potatoes for a naturally sweet and creamy filling.
Add a pinch of ground ginger or allspice for extra warmth.
Serve with whipped cream or a drizzle of caramel sauce for an indulgent touch.
If you want, I can also give you a 5-minute sweet potato pie mug version — just enough for one person, ready in no time. Would you like me to share that?
