1. Preheat oven to 350°F (175°C).

2. Roll out pie crust and place in 9-inch pie pan.

3. Trim edges, crimp or flute as desired.

4. Optional: pre-bake for 5–7 minutes for extra crisp crust.

🔥 Step 4: Fill and Bake

1. Pour sweet potato filling into prepared pie crust.

2. Smooth the top.

3. Bake 50–60 minutes, or until filling is set and knife inserted in center comes out clean.

4. If crust edges brown too quickly, cover with foil halfway through baking.

Tip: The center may slightly jiggle — it will set as it cools.

⏳ Step 5: Cool

• Cool to room temperature (at least 1–2 hours)

• Optional: chill in fridge for 30 minutes for firmer slices

🍽 Step 6: Serve

• Classic: serve as-is

• Optional toppings: whipped cream, a drizzle of caramel, or toasted pecans

🧠 Tips for Perfect Sweet Potato Pie

✔ Use cooked sweet potatoes, not canned, for best flavor
✔ Mash thoroughly for smooth texture
✔ Warm milk/butter slightly to help filling blend
✔ Spice to taste — cinnamon and nutmeg are classic
✔ Don’t overbake; filling will firm as it cools

❄️ Storage

• Room temperature: 1–2 days

• Refrigerator: 4–5 days

• Freeze: up to 2 months (wrap tightly, thaw before serving)

⏱ Total Time

• Prep: 20 minutes

• Cook sweet potatoes: 20–25 minutes

• Bake: 50–60 minutes

• Cool: 1–2 hours

• Total: ~2½–3 hours

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