Description
This irresistible Sweet Potato Pie is a comforting and classic dessert perfect for cozy nights. Made with tender mashed sweet potatoes, warm spices like cinnamon, nutmeg, and ginger, and a buttery homemade or store-bought crust, this pie offers a smooth, flavorful filling that bakes to a perfect golden finish. Ideal for family gatherings or a comforting treat any time of year.
Ingredients
Scale
Pie Crust
- 1 9-inch homemade unbaked pie crust (or store-bought)
Filling
- 1.5 pounds sweet potatoes
- 4 ounces butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup milk (any type)
- 2 large eggs
- 1 large egg yolk
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 2 teaspoons cinnamon
- 0.5 teaspoon salt
- 1.5 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time your pie is ready to bake.
- Cook Sweet Potatoes: Boil or bake the sweet potatoes until they are tender, about 30-40 minutes. Once cooked, peel off the skins and mash the sweet potatoes until smooth, providing the creamy base for the filling.
- Mix Filling: In a large mixing bowl, combine the mashed sweet potatoes with softened butter, granulated sugar, brown sugar, milk, eggs, egg yolk, ground nutmeg, ground ginger, cinnamon, salt, and vanilla extract. Stir thoroughly until the mixture is completely smooth and well incorporated.
- Fill the Pie Crust: Pour the sweet potato filling into the unbaked pie crust and spread it evenly using a spatula or the back of a spoon to create a uniform surface.
- Bake: Place the pie in the preheated oven and bake for 45-55 minutes. The pie is done when the filling is set and the crust turns a light golden brown. You can check doneness by inserting a knife into the center; it should come out clean.
- Cool: Allow the pie to cool on a wire rack for at least 10-15 minutes to let the filling set further, making it easier to slice and serve.
- Serve: Optionally top each slice with a dollop of whipped cream for added richness and serve warm or at room temperature.
Notes
- You can use either boiled or baked sweet potatoes depending on your preference or time availability.
- For a richer flavor, substitute the milk with evaporated milk or heavy cream.
- Store leftovers covered in the refrigerator for up to 3 days.
- Make sure not to overbake to avoid a dry filling; aim for a just set center.
- Warm spices can be adjusted to taste, adding more cinnamon or nutmeg as preferred.
