Ultimate Spiced Sweet Potato Pie Recipe in Just 5 Steps

Oh, honey, let me tell you about my absolute favorite fall dessert – this spiced sweet potato pie that’s been stealing the show at our family gatherings for decades! That first bite of creamy, warmly spiced filling nestled in a flaky, buttery crust? Pure magic. I’ve been perfecting this recipe since my grandma first handed me her wooden spoon as a wide-eyed kid, and let me tell you, those years of trial and error have led to something truly special. The secret’s in balancing those cozy cinnamon and nutmeg notes with just the right amount of sweetness – not too overpowering, but enough to make your taste buds sing. Whether it’s Thanksgiving or just a regular Tuesday that needs brightening, this pie never fails to bring everyone running to the kitchen.

Why You’ll Love This Spiced Sweet Potato Pie

Trust me, once you try this pie, it’ll become your new go-to dessert. Here’s why:

• Rich, cozy flavor: The blend of cinnamon, nutmeg, and cloves makes every bite taste like a warm hug
• Easy as pie (literally): Just mix, pour, and bake – no fancy techniques needed
• Holiday superstar: It’s the showstopper at every Thanksgiving or Christmas dinner I’ve brought it to
• Customizable spices: Love ginger? Add some! Not a clove fan? Leave it out – it’s your pie!
• Crowd-pleaser: Even the pumpkin pie lovers at my table always sneak a second slice of this one

Ingredients for Spiced Sweet Potato Pie

Okay, let’s gather our goodies! These simple ingredients transform into something magical. Here’s what you’ll need:

• 2 cups mashed sweet potatoes (about 2 medium potatoes, boiled until fork-tender and peeled)
• 1 cup granulated sugar (yes, both sugars are necessary – trust me on this!)
• 1/2 cup packed brown sugar (dark brown gives the best molasses flavor)
• 2 large eggs (room temperature blends smoother)
• 1/2 cup evaporated milk (that canned stuff in your pantry – not sweetened condensed!)
• 1 tsp vanilla extract (the real stuff, please – no imitation)
• 1 tsp ground cinnamon (freshly opened for maximum aroma)
• 1/2 tsp ground nutmeg (I sometimes grate mine fresh for extra oomph)
• 1/4 tsp ground cloves (just enough to whisper in the background)
• 1 unbaked 9-inch pie crust (homemade if you’re fancy, store-bought if you’re smart!)

How to Make Spiced Sweet Potato Pie

Alright, let’s get baking! This pie comes together so easily – just follow these simple steps and you’ll have dessert magic in no time.

Preparing the Sweet Potato Filling

First, take those beautiful mashed sweet potatoes and make sure they’re completely smooth – no lumps allowed! In a big bowl, whisk together the granulated sugar, brown sugar, salt, cinnamon, nutmeg, and cloves until they’re best friends. Now beat in the eggs one at a time, then gently stir in the evaporated milk and vanilla. Go easy here – overmixing makes the filling tough. You want everything just combined, like you’re folding in a cloud!

Baking the Spiced Sweet Potato Pie

Preheat that oven to 350°F (175°C) – no cheating here, we want even baking! Pour your gorgeous orange filling into the unbaked pie crust (I like to put the crust on a baking sheet first – less spill drama). Here’s my grandma’s trick: after about 25 minutes, when the edges start browning, loosely cover them with foil strips to prevent burning. Bake 55-60 minutes total until the edges are puffed and the center jiggles just slightly when nudged. A toothpick should come out mostly clean – a few moist crumbs are perfect!

Expert Tips for Perfect Spiced Sweet Potato Pie

After burning my fair share of pies (whoops!), I’ve learned these foolproof tricks that’ll make yours shine:

• Spice control: Start with the recipe amounts, then taste your filling before pouring – spices lose potency over time! Add a pinch more cinnamon if needed.
• No soggy bottoms: If your mashed sweet potatoes seem watery, drain them in a colander for 10 minutes. Better yet, roast instead of boil for concentrated flavor!
• Patience pays: Let the pie cool completely (2+ hours) before slicing – I know it’s hard to wait, but this prevents a filling avalanche!
• Crust protector: That foil trick isn’t optional – check edges at 20 minutes to prevent over-browning disasters.

Spiced Sweet Potato Pie Variations

Want to mix things up? Try these delicious twists on my classic recipe:

• Pecan delight: Sprinkle chopped pecans on top before baking for a crunchy contrast to the creamy filling
• Ginger zing: Swap nutmeg for 1/2 tsp ground ginger for a warmer, spicier kick
• Marshmallow magic: Top with mini marshmallows during the last 5 minutes of baking for a gooey, nostalgic treat

Serving and Storing Spiced Sweet Potato Pie

Oh, the best part – eating your masterpiece! I always serve slices with a dollop of freshly whipped cream (the kind you whip yourself with a bit of vanilla). For storage, let the pie cool completely first. It keeps beautifully in the fridge for 3 days – just cover loosely with foil. Need longer? Freeze whole or in slices for up to 2 months. To reheat, pop slices in a 300°F oven for 10-15 minutes until warmed through. Pro tip: Add fresh whipped cream after reheating – nobody likes melty cream!

Spiced Sweet Potato Pie FAQs

I get asked these questions all the time – here’s what you need to know:

Can I use canned sweet potatoes?
Absolutely! Just drain them really well – I’ll even pat them dry with paper towels. The texture might be slightly softer than fresh, but in a pinch, they work great. My grandma would raise an eyebrow, but we won’t tell her!

How do I prevent cracks in my pie?
The number one culprit? Overbaking! Pull it when the center still has a slight jiggle – it’ll set as it cools. If cracks do appear (hey, it happens!), just cover them with whipped cream. Problem solved!

Can I make this pie ahead of time?
You bet! It actually tastes better the next day as the flavors meld. Bake it up to 2 days before serving – just store covered in the fridge. The crust might soften a bit, but that’s what toaster ovens are for!

Nutritional Information

Just so you know, these numbers are estimates per slice – your exact counts might vary depending on specific ingredients. That said, this pie’s packed with vitamin A from all those gorgeous sweet potatoes! Remember, dessert is about joy first.

For more delicious recipes and inspiration, check out my Pinterest page!

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