Description
Ingredients:
1 unbaked 9-inch pie crust
2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup evaporated milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions:
Preheat oven to 350°F (175°C). If making your own mashed sweet potatoes, peel and boil or bake them until soft, then mash until smooth.
In a large bowl, beat together the softened butter and both sugars until smooth and creamy. Add the mashed sweet potatoes and mix until well combined.
Add the evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and fully combined.
Pour the filling into the unbaked pie crust and smooth the top with a spatula.
Bake for 55-60 minutes, or until the center is set and a knife inserted into the middle comes out mostly clean. Let the pie cool to room temperature before slicing.
Prep Time: 15 minutes | Baking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal | Servings: 8 slices
Tips: For a smoother filling, puree the sweet potatoes in a food processor before mixing. Serve with a dollop of whipped cream and a sprinkle of cinnamon for extra flavor.
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Step-by-Step Guide
Follow these detailed instructions for a perfect pie. First, prepare your sweet potatoes by baking at 400°F for about an hour or boiling until fork-tender. Once cool, peel and mash them until completely smooth. For an ultra-silky texture, pass the mash through a fine-mesh sieve or blend in a food processor. While the potatoes cool, prepare your pie crust in a 9-inch dish. In a large mixing bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. This step is crucial for texture. Add the cooled sweet potato mash and beat until uniform. Then, incorporate the evaporated milk, eggs, vanilla, and all spices (cinnamon, nutmeg, ginger, salt). Mix just until the batter is smooth and no streaks remain. Pour the filling into the unbaked crust and gently tap the pan on the counter to release air bubbles. Bake as directed.
Serving Suggestions
This classic pie is versatile. Serve it slightly warm or at room temperature. Top with a generous dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a drizzle of salted caramel sauce. For a festive touch, garnish with toasted pecans or a light dusting of cinnamon or powdered sugar. It pairs wonderfully with a cup of strong coffee or spiced chai tea.
How-to Summary
To summarize: Prepare and mash sweet potatoes until smooth. Cream butter and sugars, then combine with potatoes. Mix in wet ingredients and spices. Pour filling into an unbaked pie crust. Bake at 350°F for 55-60 minutes until the center is set. Cool completely before slicing for clean cuts.
Frequently Asked Questions
Can I use canned sweet potato puree? Yes, you can. Ensure it’s plain, unsweetened puree (not pie filling) and measure 2 cups. Drain any excess liquid first.
How do I prevent a soggy bottom crust? For a crisper crust, you can blind-bake it for 10 minutes before adding the filling. Alternatively, place the pie on a preheated baking sheet in the oven.
Can I make this pie ahead of time? Absolutely. Bake and cool the pie completely, then cover and refrigerate for up to 2 days. Serve cold or let it come to room temperature.
Why did my pie crack in the center? Cracking usually means overbaking. The pie is done when the edges are puffed and the center still has a slight jiggle—it will set as it cools.
Can I freeze sweet potato pie? Yes. Wrap the cooled pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Using lumpy sweet potatoes: Lumps create an uneven texture. Mash thoroughly or puree.
- Overmixing after adding eggs: This can incorporate too much air, leading to a puffy, cracked pie.
- Not letting the pie cool completely: Slicing into a warm pie will cause the filling to run. Patience is key.
- Using cold butter: Butter must be softened to cream properly with the sugars for a smooth filling.
- Overbaking: Remove the pie when the center is just set with a slight wobble, as carryover cooking will finish the job.
Conclusion
This classic sweet potato pie is a celebration of simple, comforting flavors. With its velvety spiced filling and flaky crust, it’s a dessert that feels both special and familiar. By following the detailed steps and tips provided, you can confidently avoid common pitfalls and create a stunning pie perfect for any holiday table or cozy gathering. The process is straightforward, and the reward—a slice of homemade perfection—is utterly worthwhile. Happy baking!