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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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
