Easy Sweet Potato Pie
Here’s a simple, Southern-style sweet potato pie recipe that uses canned yams — no fuss, rich flavor, and perfect for holidays or anytime you want something cozy.
Ingredients
1 (29-oz) can canned yams, drained
1 cup granulated sugar
1 cup evaporated milk (see note below)
2 large eggs
1 stick (½ cup) unsalted butter, melted
1 tbsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 unbaked 9-inch deep dish pie crust (or two regular 9-inch crusts)
Instructions
Preheat oven to 350°F.
Mash the yams in a large bowl until smooth (or blend for extra-smooth filling).
Add remaining ingredients — sugar, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix well until silky and combined.
Pour into the pie crust and smooth the top.
Bake 55–65 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.
(If using two regular 9-inch crusts, bake 40–50 minutes.)Let cool completely so it can set. Chill for a firmer slice.
Serving Suggestions
Top with whipped cream.
Sprinkle a little cinnamon.
Serve warm or cold — it’s delicious both ways.
Note: you can substitute heavy whipping cream for evaporated milk (same amount: 1 cup), and it will make your sweet potato pie richer and creamier. The pie will be slightly richer, more custard-like and a touch less sweet (which many people prefer).
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Regina is a writer, homeschooling mom, and owner of a soul food catering business. A contributor to several publications, including Tracie Miles' Living Unbroken book study, she is also an advocate for young adults with developmental disabilities and serves on the Compel Pro volunteer leadership team. Living in Ohio with her family, she designs Squarespace websites for fellow creatives and spends her free time cheering her sons from the sidelines or sipping tea while chatting with women about God’s goodness.
