Sweet Potato Pie – Don’t LOSE this recipe

# Sweet Potato Pie: Don’t LOSE This Recipe!

When it comes to classic comfort desserts, **Sweet Potato Pie** is an absolute winner. With its silky smooth filling, perfectly spiced flavor, and flaky crust, this beloved Southern dessert is a staple at holiday tables, family gatherings, and any occasion where you want to bring a little extra sweetness to the party. Whether you’re a seasoned baker or just looking to try your hand at something new, **Sweet Potato Pie** is one of those recipes that you’ll want to keep on hand for years to come.

The beauty of sweet potato pie lies in its perfect balance of rich, earthy sweetness and warm, comforting spices. Unlike pumpkin pie, which can sometimes feel a little too sweet, sweet potato pie offers a deeper, more nuanced flavor that’s beloved by many. The creamy filling, paired with a buttery, flaky crust, makes this pie a dessert that’s hard to resist. Once you try it, you’ll understand why this recipe is one you definitely don’t want to lose.

In this article, we’ll walk you through the process of making **Sweet Potato Pie**, from baking the perfect sweet potatoes to creating a velvety filling and finishing it with the ideal crust. Get ready to bake a pie that will become a family favorite!

## Ingredients for Sweet Potato Pie

### For the Pie Filling:
– **2 medium-sized sweet potatoes** (about 1 1/2 to 2 cups mashed)
– **3/4 cup granulated sugar**
– **1/2 cup brown sugar**, packed
– **2 large eggs**
– **1/2 cup evaporated milk** (not sweetened condensed milk)
– **1/4 cup whole milk**
– **1 teaspoon vanilla extract**
– **1 teaspoon ground cinnamon**
– **1/2 teaspoon ground nutmeg**
– **1/4 teaspoon ground ginger** (optional)
– **1/4 teaspoon salt**
– **2 tablespoons unsalted butter**, melted
– **1 tablespoon all-purpose flour** (optional, helps thicken the filling)

### For the Pie Crust:
– **1 pre-made 9-inch pie crust** (or homemade pie crust, if preferred)
– *Homemade Pie Crust Ingredients*:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into cubes
– 4-6 tablespoons ice water

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