Description
Classic Sweet Potato Pie with a Buttery Crust captures the essence of classic American desserts.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tablespoon unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup evaporated milk
- 1 pre-made pie crust
Instructions
- Pierce the surface of the sweet potatoes with a fork and place them on a baking sheet. Roast them in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the skins are wrinkled and the insides are tender. Let them cool completely to avoid scalding yourself when peeling and mashing.
- Once the sweet potatoes have cooled, peel away the skins and transfer the flesh to a large bowl. Using a fork or a potato masher, thoroughly mash the sweet potatoes until they are velvety and lump-free. Incorporate the butter, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract into the mashed sweet potatoes.
- One at a time, crack the eggs into the mixture, stirring well after each addition to ensure a smooth consistency. Gradually incorporate the evaporated milk, whisking steadily to achieve a cohesive filling. Pour the prepared mixture into the pre-made pie crust, ensuring it is evenly distributed.
- Gently place the pie in the oven and bake for 45-50 minutes, or until the filling is firm and the crust has turned a beautiful golden hue. Allow the pie to cool on a wire rack before slicing to maintain its shape.
Notes
Allow the pie to cool gradually at room temperature before refrigerating to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 5 g