Orange Zest Sweet Potato Pie Recipe

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 cooked sweet potatoes while they’re warm. For a smoother filling, blend briefly until creamy.

Mix in the sugar and molasses. Stir in nutmeg, ginger, cinnamon, and the orange zest until evenly combined.

Add the eggs one at a time, whisking after each addition. Pour in the melted butter and mix until the batter looks uniform.

Slowly stir in the milk and evaporated milk. Keep mixing gentle—less foam helps reduce surface cracking.

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 completely on a rack, then refrigerate for at least 1 hour. Once chilled, slice and serve cleanly.