Sweet Potato Pie

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Description:
Sweet Potato Pie is a classic Southern dessert that’s creamy, flavorful, and perfectly spiced. Made with roasted sweet potatoes, warm spices, and a buttery crust, this pie is a delightful addition to any holiday table or family gathering. It’s a comforting dessert that’s both delicious and visually appealing!

Ingredients:

For the Pie Crust:

  • Pre-made pie crust: 1 (9-inch) (or homemade if preferred)
  • Flour (for dusting, if making homemade)
  • Butter (unsalted): ½ cup (1 stick / 115 g, for homemade crust)

For the Sweet Potato Filling:

  • Sweet potatoes: 2 cups (about 2 medium, cooked and mashed)
  • Granulated sugar: ¾ cup (150 g)
  • Brown sugar (packed): ¼ cup (50 g)
  • Evaporated milk: 1 cup (240 ml)
  • Large eggs: 2
  • Vanilla extract: 1 tsp
  • Ground cinnamon: 1 tsp
  • Ground nutmeg: ½ tsp
  • Ground ginger: ¼ tsp
  • Salt: ¼ tsp

Optional Ingredients:

  • Whipped cream (for topping)
  • Cinnamon sticks (for garnish)
  • Toasted pecans (for added texture)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C).
  2. Prepare the pie crust:
    If using a pre-made crust, fit it into a 9-inch pie plate and crimp the edges. If making a homemade crust, prepare the dough, roll it out, and fit it into the pie plate. Prick the bottom with a fork to prevent bubbling.
  3. Cook the sweet potatoes:
    If not already cooked, bake the sweet potatoes in the oven at 400°F (200°C) until tender (about 45 minutes), or boil them until soft. Let them cool slightly, then peel and mash until smooth.
  4. Make the filling:
    In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
  5. Fill the crust:
    Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
  6. Bake:
    Bake in the preheated oven for 55-60 minutes, or until the filling is set and a knife inserted in the center comes out clean. The pie should be slightly puffed and the edges lightly browned.
  7. Cool:
    Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This allows the filling to set properly.
  8. Serve:
    Serve slices of sweet potato pie with a dollop of whipped cream, a sprinkle of cinnamon, or toasted pecans on top, if desired.

Tips for Success:

  • Cooked sweet potatoes: For the best flavor, roast the sweet potatoes instead of boiling them.
  • Smooth filling: Ensure there are no lumps in the sweet potato filling by mashing thoroughly or using a food processor.
  • Storage: Cover the pie and store in the refrigerator for up to 4 days.

Recommendations:

  • Pairing: This pie pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream.
  • Variations: Try adding a splash of bourbon or rum to the filling for extra depth of flavor.
  • Freezing: The pie can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Nutrition (per slice, approx. based on 8 servings):

  • Calories: 250
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Sugar: 20 g
  • Sodium: 150 mg

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