Sweet Potato Pie Recipe
Sweet potato is a nutritious southern classic that brings comfortable, indifferent taste to the sweets table. The characteristic of creamy, spicy mashed sweet potato is mixed with eggs, sugar, vanilla and warm spices, this pie is baked in a square, butter crust until the silk is smooth and light set. It is an ideal choice for pumpkin pie and a favorite during holiday meetings, although it can be enjoyed a year. The natural sweetness of sweet potato pairs with brown sugar, cinnamon and nutmeg makes a sweet beautiful that feels both traditional and timeless. Whether it is hot with a wheeled cream or cool the next day, this sweet pie recipe is guaranteed to satisfy and delight.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups & spoons
- 9-inch pie pan
- Potato masher or food processor
- Spatula
Ingredients
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 2 cups mashed cooked sweet potatoes (about 2–3 medium sweet potatoes)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup evaporated milk (or whole milk)
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Instructions
- Prepare sweet potato: Peel, boil, and mash the sweet potato until smooth, then measure 2 cups.
- Preheat the oven at 350 ° F (175 ° C).
- In a large bowl, mix mashed sweet potato, brown sugar, granulated sugar and melted butter. Mix until it is well mixed.
- Add eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Mix until the filling becomes smooth and creamy.
- Lubricating the top with a spatula, fill it in the prepared unbcade pie crust.
- Bake for 55–60 minutes, or until the center is set and the knife inserted near the center is cleaned.
- Remove from the oven and let it cool on a wire rack for at least 2 hours before serving.
- If desired, serve at room temperature or cool with whipped cream.