Prepare the sweet potatoes: Peel and cut sweet potatoes into chunks. Boil in a pot of water until tender, about 15 minutes. Drain and mash until smooth (or use a food processor for a silky texture).
Make the filling: In a large bowl, combine mashed sweet potatoes and butter. Beat until creamy. Add sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and well blended.
Assemble the pie: Pour the filling into the unbaked pie crust and smooth the top with a spatula.
Bake: Bake for 55–60 minutes, or until the center is set and a knife inserted in the middle comes out clean. Let cool completely before slicing.
Serve: Serve as-is or top with whipped cream, toasted pecans, or a light drizzle of caramel sauce for that extra indulgence.
💡 Tips for Pie Perfection:
For a deeper flavor, roast the sweet potatoes instead of boiling them — it brings out natural sweetness.
Don’t overbake — the center should still have a slight jiggle when you remove it from the oven.
Store in the fridge for up to 4 days; it tastes even better the next day!
🍽️ Perfect For:
Thanksgiving, Sunday dinners, or any time you want a cozy dessert that tastes like home. One bite, and you’ll know why this pie is pure perfection! 🧡
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