Ingredients
You will need one medium sweet potato (about 1 pound), half a cup of butter softened at room temperature, one cup white sugar, half a cup milk, two large eggs, one teaspoon vanilla extract, half a teaspoon ground cinnamon, a quarter teaspoon ground nutmeg, a pinch of salt, and one unbaked 9-inch pie crust.
Preparation
Start by washing the sweet potato well. Place it in a pot of water and boil until completely tender, about 35 to 40 minutes. Once cooked, drain the water, let the potato cool slightly, then peel off the skin. Mash the sweet potato until very smooth with no lumps.
Making the Filling
In a large mixing bowl, add the mashed sweet potato and softened butter. Mix until creamy and well combined. Add the sugar and mix again until smooth. Pour in the milk, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling is silky, rich, and evenly blended.
Assembling the Pie
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish if not already prepared. Pour the sweet potato filling into the crust and gently smooth the top with a spatula.
Baking
Bake the pie in the preheated oven for 55 to 60 minutes, or until the center is set and a knife inserted comes out mostly clean. The top should look slightly puffed and lightly golden.
Cooling and Serving
Remove the pie from the oven and allow it to cool for at least 1 hour so it can fully set. Slice and serve plain, or top with whipped cream or a sprinkle of cinnamon if you like.
Final Tip
This sweet potato pie tastes even better the next day, making it perfect to prepare ahead of time. Store leftovers covered in the refrigerator for up to 4 days.