🥧 Sweet Potato Pie
🍽️ Servings: 8
⏱️ Time: ~1 hour 30 minutes (including baking)
✅ Ingredients:
For the pie:
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1 (9-inch) unbaked pie crust (store-bought or homemade)
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2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar
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¼ cup brown sugar (optional, for deeper flavor)
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2 large eggs
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½ cup evaporated milk (or whole milk or half-and-half)
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger (optional)
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¼ teaspoon salt
🔥 Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
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Preheat oven to 400°F (200°C).
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Roast whole sweet potatoes (pierced with a fork) for 45–60 minutes, or until very soft.
(You can also boil peeled chunks for 15–20 minutes until fork-tender.) -
Let cool slightly, then peel and mash until smooth. Measure 2 cups.
2. Make the Filling:
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Reduce oven to 350°F (175°C).
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In a mixing bowl, cream together mashed sweet potatoes and softened butter until smooth.
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Add sugars, eggs, milk, vanilla, spices, and salt. Mix until well combined and creamy.
3. Fill and Bake:
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Pour the filling into the unbaked pie crust.
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Bake for 50–60 minutes, or until the center is set and only slightly jiggles.
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If the crust browns too quickly, cover the edges with foil halfway through.
4. Cool and Serve:
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Let the pie cool for at least 1 hour to fully set.
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Serve at room temp or chilled, with whipped cream or marshmallow topping.
🔄 Tips & Variations:
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Silkier pie? Blend the filling for an ultra-smooth texture.
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Boozy twist: Add 1 tablespoon bourbon or dark rum to the mix.
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Spiced up: Add a dash of clove or allspice for a warmer spice profile.
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No crust? Bake as a crustless pie in a buttered pie dish (like a custard).
Want a gluten-free crust, mini sweet potato pies, or a vegan version? I can share those too!
