Description
Sweet Potato Pie is a classic, comforting dessert featuring a creamy and spiced sweet potato filling baked in a flaky pie crust. This traditional Southern favorite combines smooth mashed sweet potatoes with warm spices, sugar, and a hint of vanilla for a deliciously rich and satisfying treat perfect for holidays or any cozy gathering.
Ingredients
Scale
Filling Ingredients
- 1 (1 pound) sweet potato
- 2 large eggs
- ½ teaspoon ground nutmeg
- 1 cup white sugar
- ½ cup condensed milk
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Pie Crust
- 1 (9-inch) unbaked pie crust
Instructions
- Boil the Sweet Potato: Place the whole sweet potato in a pot and cover it with water. Bring to a boil and cook for 40-50 minutes until it is tender when pierced with a fork. Remove from water, let it cool, then peel the skin and mash the sweet potato until smooth.
- Prepare the Filling: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the mashed sweet potato with softened butter until the mixture is smooth. Add in the sugar, condensed milk, eggs, ground nutmeg, ground cinnamon, and vanilla extract, then mix thoroughly until all ingredients are well combined and the filling is uniform.
- Assemble the Pie: Pour the prepared filling into the unbaked 9-inch pie crust, spreading it evenly for an even cooking surface.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 minutes, or until the filling is set and the edges become golden brown. Check for doneness by gently shaking the pie; the center should be slightly firm and not liquid.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for about 30 minutes. Serve the pie slightly warm or at room temperature. Optionally, top with whipped cream for extra indulgence.
Notes
- Ensure the sweet potato is fully cooked and soft for a smooth filling texture.
- You can substitute evaporated milk for condensed milk for a less sweet version, adjusting sugar accordingly.
- For a gluten-free option, use a gluten-free pie crust.
- Sweet potato pie is best enjoyed within 2 days, refrigerated and covered.
- Spice levels can be adjusted; add more cinnamon or nutmeg to taste.
- To peel the sweet potato easily, let it cool sufficiently so you don’t burn your fingers.
