Ingredients:
For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Pie Crust:
- 1 9-inch unbaked pie crust (homemade or store-bought)
Instructions:
1. Preparing the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork.
Bake for 45-60 minutes or until fork-tender. Allow them to cool, peel, and mash.
2. Preparing the Pie Crust
If using a store-bought crust, follow the package instructions.
For a homemade crust, mix flour, butter, sugar, and salt until crumbly.
Press the mixture into the pie dish, covering the bottom and edges.
3. Mixing the Filling
In a large mixing bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, eggs, vanilla extract, evaporated milk, cinnamon, nutmeg, and salt.
Mix until smooth and well combined.
4. Filling the Pie Crust
Pour the sweet potato mixture into the prepared pie crust, spreading it evenly.
Smooth the top with a spatula for a neat finish.
5. Baking the Pie
Reduce the oven temperature to 350°F (175°C). Bake the sweet potato pie for 50-60 minutes or until the center is set.
To prevent the crust edges from over-browning, you may cover them with aluminum foil during the last 15 minutes of baking.
6. Cooling and Setting
Allow the sweet potato pie to cool completely on a wire rack.
Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pie to set.
7. Serving
Serve chilled or at room temperature.
Optionally, top with whipped cream or a sprinkle of cinnamon before serving.
8. Storing Leftovers
Cover any leftover sweet potato pie with plastic wrap and refrigerate.
Consume within 3-4 days for optimal freshness.
Tips for Success
Choose sweet potatoes with orange flesh for a richer color and sweeter flavor.
Ensure the sweet potatoes are thoroughly baked and mashed for a smooth filling.
Adjust sugar and spice levels according to your taste preferences.
Conclusion
In conclusion, this Sweet Potato Pie recipe is a celebration of warmth and nostalgia.
The velvety texture of the sweet potato filling, enhanced by a perfect blend of spices, nestled in a flaky crust, creates a dessert that embodies comfort and indulgence.
Whether shared with loved ones during holidays or enjoyed as a year-round treat, this recipe is sure to become a cherished favorite.
FAQs After The Conclusion:
Q1: Can I use canned sweet potatoes for this recipe?
A1: While fresh sweet potatoes are recommended for optimal flavor and texture, you can use canned sweet potatoes in a pinch. Ensure they are well-drained before mashing.
Q2: Can I make the pie crust from scratch?
A2: Absolutely! If you prefer a homemade crust, mix flour, cold butter, sugar, and salt.
Press the dough into the pie dish and proceed with the recipe.
Q3: Is it necessary to refrigerate the pie before serving?
A3: Yes, refrigerating the sweet potato pie for at least 4 hours or overnight is recommended.
This allows the flavors to meld and the filling to set, resulting in a better consistency.
Q4: Can I freeze sweet potato pie?
A4: Yes, you can freeze sweet potato pie.
Wrap it tightly in plastic wrap and aluminum foil before freezing.
Thaw in the refrigerator before serving.
Q5: Can I use sweetened condensed milk instead of evaporated milk?
A5: While evaporated milk is preferred for its richness, you can use sweetened condensed milk.
Adjust the sugar in the filling accordingly to balance the sweetness.