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Warmly spiced sweet potato pie with a creamy, custard-like filling is a beloved Southern family holiday dessert. This soulful classic is a Thanksgiving tradition in many American homes.
Preheat your oven to 350°F (177°C). Pierce sweet potatoes and bake on a sheet for 45–60 minutes, or until tender when pressed.
Cool the sweet potatoes slightly, then carefully peel and add the flesh to a large mixing bowl while still warm for smoother mashing.
Add the softened butter to the sweet potatoes and mash until well-blended and creamy with no lumps.
Whisk in the sugar, cinnamon, nutmeg, and salt. Add eggs one at a time, whisking well after each to ensure a custard-like consistency.
Stir in evaporated milk and vanilla extract. Mix until the filling is silky and thick but pourable.
Pour the sweet potato mixture into the unbaked pie shell, smoothing the top with a spatula.
Bake for 45–50 minutes on the center rack. At the 40-minute mark, check; the pie is done when the center jiggles slightly but is mostly set.
Allow the pie to cool on a rack for at least 2 hours for the custard to set up before slicing.
