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:
- Preheat the oven:
Preheat your oven to 350°F (175°C). - 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. - 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. - 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. - Fill the crust:
Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula. - 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. - 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. - 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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