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Sweet Potato Pie

This recipe originally appeared on Epicurious. by Toni Tipton-Martin
Sweet Potato Pie


  • ½ recipe Best-Ever Pie Crust, unbaked
  • 1 pound of sweet potatoes, unpeeled
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 4 tablespoon (½ stick) butter, melted
  • 2 large eggs, lightly beaten
  • ½ cup evaporated milk or half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground or freshly grated nutmeg
  • ¼ teaspoon salt
  • Praline Topping (optional)


  1. Preheat the oven to 350 degrees.
  2. Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
  3. Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
  4. When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat  together the warm sweet potatoes, brown sugar, granulated sugar and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg and salt until mixed.
  5. Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.

Reprint: This recipe originally appeared on Epicurious, written by Toni Tipton-Martin. To read more visit