Servings: 6 | Prep Time: 15 mins | Cook Time: 50–60 mins | Total Time: ~1 hr 15 mins | Calories: ~320 per serving
Ingredients
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2 cups mashed sweet potatoes (about 2 large sweet potatoes)
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1 cup granulated sugar
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1/2 cup brown sugar
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1/2 cup milk
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1/4 cup unsalted butter, melted
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2 large eggs
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp salt
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1 pre-made pie crust (store-bought or homemade)
Instructions
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Preheat oven to 350°F (175°C).
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In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
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Roll out pie crust and place in a 9-inch pie dish. Trim excess dough.
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Pour sweet potato filling evenly into the crust.
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Bake for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
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Remove from oven and cool at least 30 minutes before serving.
Tips
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Use room temperature eggs and milk for a smoother filling.
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Serve with whipped cream or vanilla ice cream for extra indulgence.
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If you want a deeper flavor, roast the sweet potatoes instead of boiling them.
If you’d like, I can also adapt this into a deep-dish cobbler style with a top crust or lattice for a more rustic look—just like the kind you’d see at a Southern church potluck. Would you like me to make that version for you?
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