This is an easy way to make a classic, southern sweet potato pie with a traditional creamy, sweet filling. It's full of the best fall flavors in every bite: sweet potato, maple syrup, nutmeg and cinnamon.
- 1 - 1.5 pounds sweet potatoes (about 2 medium potatoes)
- ⅓ cup salted butter, melted
- ⅓ cup pure maple syrup
- ½ cup milk
- 2 eggs
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 (9 inch) unbaked pie crust
- Bake the potatoes: preheat the oven to 425°F. Poke holes in the sweet potatoes using a fork and bake them for 40 - 50 minutes, until very tender when pierced with a fork. Remove the potatoes from the oven, split them open and let them cool slightly.
- Mix potatoes & butter: peel the sweet potatoes and add them to a bowl with the melted butter. Stir a few times to mix.
- Prepare pie crust: remove your pie crust from the fridge or freezer if the package recommends bringing it to room temperature.
- Make the filling: add the remaining ingredients to the bowl with the sweet potatoes: syrup, milk, eggs, flour, vanilla, nutmeg, cinnamon and salt. Use a handheld mixer or blender to mix the filling. A blender (or food processor) is best for a smooth filling.
- Pour filling: pour the filling into the crust until it is full (the pie will not rise in the oven). You may have some filling leftover.
- Bake: bake the pie at 350°F for 55 - 60 minutes, or until a knife poked into the center comes out clean. Let the pie cool before slicing.
- Prep Time: 50 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Keywords: sweet potato pie, thanksgiving, Christmas, holidays, dessert, fall