Sweet Potato Pie
A creamy and sweet dessert made from sweet potatoes, offering a unique flavor and lovely orange hue. This Southern classic is easy to prepare and a fantastic addition to any gathering.
Ingredients
Main Ingredients
- 2 cups mashed sweet potatoes (cooked and peeled) Can substitute with canned sweet potato puree if in a hurry.
- ¾ cup sugar
- ½ cup milk Can substitute with almond or oat milk for a dairy-free version.
- ½ cup heavy cream Can be substituted based on dietary preference.
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Feel free to mix with other spices for variation.
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 pre-made pie crust (store-bought or homemade)
Instructions
Preparation
- Cook your sweet potatoes until they are soft. Boil or bake them. Once cooled, peel and mash them until smooth.
- In a large mixing bowl, add the mashed sweet potatoes, sugar, milk, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Use a hand mixer or a whisk to blend everything until it’s creamy and well combined.
Baking
- Preheat your oven to 350°F (175°C).
- Pour the sweet potato mixture into the prepared pie crust, spreading it evenly.
- Bake the pie in the preheated oven for about 45 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Cooling and Serving
- Let the pie cool for at least 30 minutes before slicing to allow it to set up properly.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Make sure your oven is preheated for even cooking. Don't overbake; it should still be slightly jiggly in the center when removed from the oven. Store any leftovers in the refrigerator for 3 to 5 days.
