Orange Zest Sweet Potato Pie Recipe
This orange-zest sweet potato pie recipe is a cozy dessert with warm spices and a hint of molasses. You’ll mash cooked sweet potatoes, whisk them with eggs, butter, milk, and evaporated milk, then pour the smooth filling into a prepared pie crust. Bake briefly until the edges set, then chill so it slices neatly. The steps below show how to make it without overbaking.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the crust
Heat the oven to 175°C / 350°F. Set the pie crust in the dish, crimp the edges, and prick the base with a fork. (A quick 5-minute pre-bake is optional.)
Mash the sweet potatoes
Mash the cooked sweet potatoes while they’re warm. For a smoother filling, blend briefly until creamy.
Add sweeteners and spices
Mix in the sugar and molasses. Stir in nutmeg, ginger, cinnamon, and the orange zest until evenly combined.
Whisk in eggs and butter
Add the eggs one at a time, whisking after each addition. Pour in the melted butter and mix until the batter looks uniform.
Loosen with milks
Slowly stir in the milk and evaporated milk. Keep mixing gentle—less foam helps reduce surface cracking.
Fill and bake
Pour the filling into the crust. Bake for 21 minutes, until the edges are set and the center still has a slight jiggle. Avoid overbaking so it doesn’t dry out.
Cool and slice
Cool completely on a rack, then refrigerate for at least 1 hour. Once chilled, slice and serve cleanly.